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Spinach Pie / Spanakopita

Hot or cold, Spanakopita is very popular as a snack as well as an appetizer.



1 cup olive oil 1 cup crumbled Feta Cheese
1 lb. Fresh spinach, washed and trimmed Salt and white pepper to taste
1 cup chopped onions Fillo pastry sheets
1/4 cup fresh chopped dill weed. Melted butter or margarine

In a large saucepan, heat the olive oil, add the onions and fry until translucent. Stir in the dill. Add the spinach and toss together. Keep tossing and cooking the spinach until it is fully wilted. Remove from the heat and toss the Feta with the spinach mixture. Add seasoning to taste, keeping in mind that the Feta cheese will add some saltiness to the spinach.

Preheat your oven to 350°F. Butter a baking dish. Spread a pastry sheet into the dish and brush it with butter. Continue to layer pastry and butter for 4-5 sheets. Spread the filling over the pastry, then resume with pastry sheets brushed with butter for another 4-5 layers. Try to keep folding and tucking in the edges of your top layers so you have a nice smooth top, brushing butter on the edges helps to hold it down, sort of like a glue. Brush the final top sheet well with butter and bake for about 20-30 minutes until it is golden brown. Cut into squares and serve.

Susie's Note: You can also make individual ones, if you prefer. Just use the same filling, and fold it up in Fillo pastry sheets. Also, frozen spinach works just as well in this recipe. Just make sure that it is well drained before you add it to the onions. Other than the oil, you want the filling to be as dry as possible.

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