Liturgical Year : Recipes : Spinach Pie

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

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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