SPANAKOPITA
Several years ago, I went to the Saints Helen and Constantine Greek Orthodox Church's Greek festival (in Richmond, Virginia). The ladies of the church got together and make a cookbook with all their handed down, traditional Greek family recipes. This is by far THE BEST spanakopita I've ever eaten!
Provided by ewells
Categories Savory Pies
Time 1h30m
Yield 1 large casserole, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cook spinach and drain out as much of the water as possible.
- Crumble feta cheese into a bowl; add eggs, salt, pepper, spinach, parsley, scallions and dill.
- Mix well.
- Butter a 13 x 9 baking dish and carefully layer 7 sheets of phyllo dough in dish, buttering each sheet with melted butter.
- Add filling, spreading evenly, and lay 7 more sheets of phyllo on top, buttering with melted butter.
- Butter the top sheet very well, paying attention to the corners.
- Cut through ONLY the top layers into desired sizes; bake in a preheated 350F oven for 1 hour, or until golden and well risen.
Nutrition Facts : Calories 535.6, Fat 41.4, SaturatedFat 24.9, Cholesterol 270.2, Sodium 979.3, Carbohydrate 24.4, Fiber 3.3, Sugar 3.7, Protein 18.5
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