Spanakopita
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
3 |
tablespoons |
olive oil |
|
1 |
large |
leek -- minced |
|
8 |
whole |
green onions -- minced |
|
2 |
pounds |
spinach -- chopped |
|
1/2 |
cup |
fresh parsley -- chopped |
|
1/2 |
cup |
fresh dill -- chopped |
|
1/2 |
cup |
fresh mint leaves -- chopped |
|
2 |
whole |
eggs -- lightly beaten |
|
1 1/2 |
cups |
feta cheese -- crumbled |
|
1/2 |
teaspoon |
ground nutmeg |
|
1 |
pound |
phyllo dough |
|
1/4 |
cup |
unsalted butter -- melted |
| Heat oven to 350°F. Brush a 9x13x2 inch pan with butter and set aside. Heat oil in large saucepan over medium. Sauté leek and onions until soft and lightly browned. Stir in spinach, parsley, dill, and mint leaves. Cook until spinach is limp about 2 minutes. Cool. Mix cooled spinach mixture with eggs, feta cheese, and nutmeg. Lay one piece of phyllo dough in pan and brush with butter. Keep a damp cloth over the remaining phyllo leaves to keep them from drying out. Continue to lay phyllo dough layers brushing with butter until half of the dough is in the pan. Pour spinach mixture over dough spreading evenly. Continue topping with phyllo dough brushing each layer with butter until all the leaves are used. Trim over hanging leaves. Score the top layers of dough into 8 squares. Bake for 30 to 40 minutes or until golden brown. Makes 8 servings |
| Per Serving: 399 Calories; 22g Fat (67.3% calories from fat); 14g Protein; 10g Carbohydrate; 5g Dietary Fiber; 94mg Cholesterol; 705mg Sodium. Exchanges: 2 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 4 Fat. |