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Spanakopita (Greek Spinach Pie)

2 lbs spinach, washed and chopped
1/4 cup scallions, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1 teaspoon salt
1/4 cup olive oil
1/2 cup onions, chopped
1 pound feta cheese, crumbled
1/2 cup Parmesan cheese, grated
2 eggs, beaten
1/2 cup butter, melted
14 filo dough sheets

Shred spinach and mix with scallions, parsley, dill, and salt. Let
stand 10 minutes. Squeeze out moisture by the handful.

Heat olive oil in a large skillet and saute onions until transparent,
about 5 minutes. Stir in spinach and cheeses. Remove from heat and
cool, stirring occasionally, to room temperature. Beat eggs in with
a wooden spoon. Brush bottom and sides of a 13x9x2-inch baking
dish with melted butter. Line the dish with a sheet of filo, pressing
the edges of pastry firmly into the corners, and against the sides
of the dish. Brush surface of filo with melted butter, spreading
it all the way to the outside edges and lay another sheet of filo
on top. Repeat until you have used 7 layers of filo in all. Spread
spinach mixture evenly over last layer of filo and smooth it into
the corners. Place another sheet of filo on top, brush with butter
and repeat, layering with remaining filo. Turn edges over to form
a crust. Brush the top with the remaining butter. Bake at 300
degrees for 1 hour or until the pastry is crisp and delicately
browned. Cut into squares and serve hot.

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2 of 5 people found the following review helpful:
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spanakopita recipe #11, November 7, 2006 - 12:44 PM
Reviewer: Anonymous from toronto, ontario, canada
Instead of using the fresh spinach, I used 3 boxes of the frozen chopped spinach. Then I used 2 sheets of buttered philo at a time and cut them into 6 strips widthwise. I put 1 teaspoonful of the mixture into each strip and folded them into triangles. Sprayed a cookie sheet and top of triangles with a butter spray. baked at 350 for 20 mins. turning then over halfway through. They were a big hit with family and friends.

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12 of 13 people found the following review helpful:
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Happy memories, March 11, 2004 - 05:25 AM
Reviewer: Anonymous from England
Having looked a many recipes this one looked "Simply Greek". This was the first time I had used phyllo and found the whole recipe easy to do. The taste was all I remembered from having spanakopita in a little greek vilage some years ago. Thank you.

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6 of 7 people found the following review helpful:
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Finally!, April 23, 2004 - 01:01 AM
Reviewer: Felicity Giles from Melbourne, Vic Australia
So many spanikopita recipies use frozen spinich and call for filo triangles. Finally a recipie that gets straight to the point and is faithful to it's traditional roots. Yummy!

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