Entrée Pies: Spinach 03 by Recipe Cottage

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	Spinach 03

		Spinach Pie 1/3 cup pine nuts 1/4 cup raisins 3 pounds fresh spinach or 2 pkgs frozen spinach 1 medium onion, minced 4 tablespoons olive oil juice of 1/2 lemon salt freshly ground pepper 4 eggs, lightly beaten 1/2 pound feta or goat cheese, crumbled 6 ounces filo dough at room temperature 1/4 cup melted butter Put the pine nuts in a skillet and dry-roast them until slightly brown, shaking the pan frequently to prevent burning. Cool the pine nuts and mix them with the raisins. Wash thoroughly and remove tough stems from the spinach, then boil in water to cover for 2 minutes. Or thaw the frozen spinach and cook 1 minute in water to cover. Drain well. Saute the minced onion in 2 tablespoons of the olive oil until tender, then add the spinach and cook 2 minutes,stirring. Remove from the heat, stir in the pine nuts and raisins, and add the lemon juice, a little salt to taste, freshly ground pepper, the beaten eggs and the crumbled cheese. Mix well. Butter an 8 x 10 inch baking dish and line the bottom with 5 sheets of the thin filo dough, brushing each sheet with the melted butter mixed with the remaining 2 tablespoons olive oil as each layer is arranged. Turn the spinach-cheese mixture into the baking dish,spreading it over the filo layers. Cover this filling with the remaining sheets of dough,brushing each with butter and oil. Bake 45 minutes at 350 degrees. Remove and cool. Serves 4