How To Make Spanukapitta(Greek Phyllo-Spinach Pie)
Greek phyllo pie
A long time favorite of the family.Great for potlucks.
Her are a list of ingrediets;
16 (12X15") fresh/frozen Phyllo pastry leaves
1/4 cup butter
3 pkg.frozen chopped spinach
1/4 cup fresh dill or 3 teaspoon dried dill
1/2 lb.feta cheese,crumbled
1/4 teaspoon pepper
1/2 cup chopped onion
1/4 cup chopped parsley
3/4 cup melted butter
1.Let frozen pastry warm to room temperature.
Thaw ansd squeeze spinach till dry."use your hands"
2.Saute onion in butter,add spinach.In a bowl beat eggs,stir in cheese,parsley,dill,salt and pepper.;Add this to spinach mixture.
3.Brush 1(3X9X2")Baking dish with some of the melted butter.
Layer 4 pastry leaves evenly over the bottom,reserving at least two whole sheets for the top.Any imperfect leaves can be used on the bottom.
Brush pastry with melted butter,and spread half spinach/cheese mixture over the pastry.Top with four additional pastry sheets.Brush with melted butter
Spread remaining cheese mixture over pastry and top with remaining pastry leaves.Pour left over melted butter evenly over top.
4.Cut through pastry all the way to top spinach layer,forming 14 or more serving pieces.Pastry may be cut into squares or diagonals to form diamond shapes.
Bake 350 degrees for 30 minutes or until crust is puffy and golden.
Before serving finish cutting through pieces to bottom of pan.
Serve Hot Serves 14
5.Phyllo pastry dries out very rapidly.When working with ,keep unused leaves covered with a damp towel.
Left over pastry can be wrapped in a damp towel and plastic wrap and refrigerated for 1-2 days.Left over pastry may be frozen.
You can make your own dough;
Freshly made phyllo dough is always preferable, and it isn't difficult. Use a pasta machine to make sheets of thin to thick dough to use for pitas and pastries. The alternative, rolling it out with a rolling pin, takes time and experience to master (see below for special instructions). This dough is ideal for small fried and baked pies, as well as pan-sized pie crusts.
- 8 cups of all-purpose flour
- 2 teaspoons of raki (or white vinegar)
- 2 teaspoons of extra virgin olive oil
- juice of 1 lemon
- 1 1/4 - 1 1/3 cups of hot water
- flour for work surface and hands
3 lb.boneless lamb
2 large lemons juiced
2 tsp.onions grated
1 tsp.ground coriander
2 tsp. tumeric
bell pepper chunks
1 clove garlic,minced
4 tsp.olive oil
2 tsp.chili powder
1 tsp.dried ginger
1 tsp.curry powder
zucchini thickly sliced
Cut meat into 1 1/2 in.cubes
Marinate in remaining ingredients over ninght
Alternate marinated lamb and vegetables on 6-8' wooden skewers.
Broil in oven broiler or barbeque...
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