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Catholic Recipe: Spinach Pie

    INGREDIENTS

  • 3 packages (10 oz.) frozen chopped spinach, thawed
  • 1/2 cup chopped parsley
  • 1/2 cup chopped dill
  • 1 bunch scallions, chopped
  • pinch of salt
  • 2 cups chopped onions
  • 3/4 cup olive oil, divided
  • 1/2 pound fetta cheese (mixture of 1/4 pound cottage cheese and 1/4 pound cream cheese may be substituted)
  • salt, pepper to taste
  • 10 pastry sheets (Phyllo)
  • Details

  • Serves: 8
  • Prep Time: 1 hour
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Greece

Also Called: Spanakopitta

DIRECTIONS

Place spinach in large bowl with parsley, dill, scallions, salt. Reserve 10 minutes. Drain. Squeeze out all water. Brown onions in 3/4 cup oil in saucepan. Remove from heat. Add spinach mixture, cheese, salt and pepper. Mix well. Grease shallow baking pan with oil. Line pan with 5 pastry sheets, one on top of the other, making certain to oil each sheet to prevent sticking. Put filling into shell. Cover with remaining 5 pastry sheets, oiling each one as before. Brush top with oil. Trace crust into square pieces with point of sharp knife. Bake 40 minutes at 350°. Cool. Cut before serving. Yield, 8 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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