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Saturday, November 17, 2012

Saturday Beefcake Appetizer: Leo Domenico



Spanakotiropita

Spinach, fresh, one kilo, chopped
Onion, one, chopped
Garlic, two cloves, chopped
Virgin Olive Oil
Parsley, chopped, five tablespoons
Feta Cheese, 250 grams
Eggs, three, slightly beaten
Phyllo Dough, 20 sheets
Butter, unsalted, one half cup, melted
Pepper
Coarse Salt
Nutmeg, fresh, grated
Baking Dish (9x14) buttered
Preheated oven 375F



1. Saute the onion and the garlic in olive oil in a large sauce pan.
2. Add the spinach when the onion is translucent. Stir until it is somewhat cooked down.
3. Pepper. Add parsley and remove from heat. Cool. Drain any excess liquid.
4. Crumble the feta cheese in a large bowl. Add the eggs. Grate the nutmeg to taste. Add cooked spinach mixture. Stir well.
5. Unfold the dough on a on flat surface. Cover it with a clean, damp towel.
6. Place the top sheet in the baking dish. Brush with butter.
7. Repeat the process until there are about ten sheets of phyllo dough on the bottom.
8. Add the spinach mixture, then add the remaining sheets of the dough as in the previous process.
9. Do not press down.
10. Bake for about thirty minutes.
11. Let it cool a bit before serving.

When you've had a night of it, forego the cheese steaks and the hash browns. There's nothing like good ol' Greek spinach pie. This is also a great main course.
It's tasty and satisfying.

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