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LOCATION: Recipes >> Greek >> Spinach Pie 02

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2 lb. fresh spinach
1 lb. filo
7 eggs
1/2 lb. Feta cheese
1 onion
olive oil

Wash all the spinach well and put the leaves into a large bowl.
Sprinkle them heavily with salt and then rub it into the leaves
with your hands as you tear them into small pieces. After a few
minutes of this, the spinach will be reduced to a quarter of its
former bulk. Rinse the salt off thoroughly and drain.

Beat the eggs, crumble the Feta cheese, and mix together. Add to
the spinach. Chop the onion, saute it in some olive oil until it
begins to brown, and add that to the spinach also. Season the
mixture with lots of fresh-ground black pepper and a little oregano.

Choose a large, oblong casserole or baking dish (about 9-inch by
13-inch should do it and butter it. Melt about 3 to 4 tablespoons
of butter in a little pot and stack the pound of filo on a flat
surface. Brush the top sheet with melted butter and fit it into
the baking dish, with the edges hanging over the sides. The pastry
sheets are very large and should extend quite a bit over the edges,
even after being fitted against the sides of the dish. Continue in
this fashion, brushing each sheet with butter and fitting it into
the pan on top of the others. Turn each sheet slightly so that the
corners fan out around the pan rather than being stacked on top of
each other. Do this until you only have two or three pastry sheets

Pour the filling in and the fold over the ends of the pastry sheets
to cover it, brushing with a little more butter. You should have
a sort of strange-looking, wrinkled crust on top when you finish.
Butter the remaining sheets and place them on top of the whole
thing, folding them down to the size of the dish. With a sharp
knife cut through the top layers to the filling in about three
places. Brush the top with butter and bake at 375 :F, gas 5, for
50 minutes. Cut into squares and serve very hot.

Serves 8 generously.


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