Entrée Pies: Spinach 07 by Recipe Cottage

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	Spinach 07

		Spinach Pie - Spanakopita 1 pound / 500 grams fresh spinach 2 tablespoons olive oil 12 green onions, chopped 1/2 pound / 250 grams feta cheese 2 tablespoons fresh flat-leaf parsley, chopped 2 tablespoons fresh dill, chopped black pepper to taste pinch grated nutmeg 12 sheets phyllo dough olive oil Rinse and stem the spinach, chop into small pieces or tear into shreds. Rinse again and drain well to thoroughly dry. In a large saute pan over medium heat, warm the olive oil. Add the spinach and chopped green onions and saute until the spinach wilts and cooks down, approximately 5-minutes. Transfer to a sieve and drain well, chop coarsely again and set aside. In a medium mixing bowl mash the Feta cheese with a fork. Add the parsley, dill and the spinach mixture to the Feta cheese and thoroughly combine all ingredients. Brush an ovenproof 9" / 22 cm x 13" / 33 cm baking pan with olive oil. Lay 6 Filo sheets in the pan, lightly brushing each with oil before adding the next layer. Spoon the spinach mixture over the top of the filo and spread evenly. Lay 6 to 8 more Filo sheets on top, brushing each one with oil before adding the next layer. Cover and chill for about 30 minutes to set. Preheat oven to 350F / 175C degrees. Bake until golden, about 30-minutes. Let cool for 5 to 10-minutes to set, then cut squares and serve at once.