The Countertop Chronicles

"Run by a gun zealot who's too blinded by the NRA" - Sam Penney of

Thursday, June 09, 2005


Spanakopita is one of my favorite things to eat. Its great any time of the year, but especially perfect in the summer with a nice light white wine. I should recommend something greek with it, but I actually think chilled Vino Vherde from Portugal is the best match.

2 lbs fresh spinach
1 lb filo dough
1/2 lb feta cheese
7 eggs
1 onion
Salt (sea salt is best)

Dice the onion and saute lightly until a golden brown.

While the onion is cooking, wash the spinach. Put it into a large bowl and mix it with with salt. Let it sit for about 15 minutes and then rinse all the salt out (the volume of spinach should be reduced).

Beat the eggs and crumble the feta cheese into the eggs. Mix well. Add the spinach and the onions to the egg cheese mix. Also add some sea salt, ground pepper, oregano, and basil.

Melt some butter.

Butter the bottom of a baking dish. Lay the filo down one layer at a time, brushing the melted butter on each layer. Turn each layer a little so they aren't all piled up directly on top of each other. Its ok if the filo hangs over the sides of the dish a little. Continue until there is 3-5 sheets of filo left.

Pour the egg/spinach/feta mixture into the filo.

Fold the filo that is hanging over the side over the filing and then place the last 4 or 5 sheets of filo on top, brushing butter on each as you put them down. If there is any Filo hanging over the sides, trim it with a knife and add to the top.

Make 3 slits in the top layers of filo that goes down to the filing.

Bake at 375 degrees for 50 minutes to an hour.


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