Spanakopita (spinach And Feta Pie)

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• 1 kg spinach (i use fresh, but frozen and thawed would probably work)
• 1 package frozen puff pastry or 1 package phyllo pastry
• 250 g greek feta cheese
• 1/4 cup butter
• olive oil (for frying)
• 1 onion
• garlic (as much as you like or not)
• 2 -3 eggs (optional. i don't use eggs)
• 4 -5 sprigs fresh dill (optional)
• salt and pepper

Recipe

• 1 combine butter and olive oil in large heavy pan and fry onion and garlic until soft.
• 2 wash and drain spinach and remove thick stalks, then blanch for a minute or two in boiling water.
• 3 add blanched spinach to onion and garlic mix and cook for further 5 minutes or so.
• 4 spinach should be deep green colour and stalks should be tender.
• 5 add eggs (i use no eggs, but the traditional receipe calls for them) and dill.
• 6 crumble feta into pan and stir well for a minute or two.
• 7 eggs should be cooked by then.
• 8 season with salt and pepper.
• 9 butter baking pan.
• 10 if using phyllo, separate sheets, and brush each sheet individually with melted butter.
• 11 use 15-20 sheets, and overlap them, making sure that sheets hang well over the edge of the pan.
• 12 if using short-crust or puff pastry, roll out a sheet big enough to line pan with plenty hanging outside.
• 13 if making bite-sized pies cut squares approximately 2 1/12" square.
• 14 drain spinach mixture by pressing lightly and allowing liquid to drain into a cup or bowl.
• 15 the filling should not be too wet or the pastry gets mushy.
• 16 it should also not be too dry or the pie is not juicy enough.
• 17 put filling into pastry and bring edges up to enclose filling.
• 18 (fill each bite-size square with a spoonfull or so, fold over pastry into a triangle).
• 19 seal by crimping, tucking in, or any means that work.
• 20 score the top lightly, not enough to reach filling, and brush with egg.
• 21 bake in moderate oven until pastry is golden and done.
• 22 good hot or cold.