Buche de Noel
Grape Leaves
Onion soup


Spanakopita - Spinach Pie

preheat over to 375 degrees
1/2 cup pine nuts (I usually use more)
1 medium onion, finely chopped
1/3 cup olive oil
two 10-ounce packages frozen chopped spinach, thawed and drained
1/2 teaspoon salt

2 large eggs

1/2 cup crumbled feta cheese (about 3 ounces). (I usually use more)
seven or so sheets of fillo dough
About 5 tablespoons of melted butter

1. In a shallow baking pan, toast pine nuts in the oven for about four minutes, then cool.

2. Place oil in a large frying pan and cook onions until they soften.

3. Squeeze spinach to remove as much liquid as possible and stir in with onions and salt.

4. Cook spinach over medium heat, stirring occasionally, until the liquid evaporates; usually in a few minutes. Cool slightly.

5. In a large mixing bowl, whisk eggs until combined, then mix with the fet cheese.

6. Mix the egg and cheese mixture with the spinach and pine nuts until combined well.

7. Cut the fillo dough into strips. The width will be determined by the ultimate size you want the spanakopita triangles, e.g., snack size, dinner size.

8. Using two strips of fillo dough placed on top of each other, place onto the cutting board or flat surface. Place some of the spinach mixture onto the dough, then fold into triangles as if folding a flag.

9. Place onto a double bottom, air insulated, cookie sheet.

10. Brush all the triangles with melted butter.

11. Baked for 25-30 minutes or until golden brown.




Submit questions and comments to:

Jaime El Sabio