SPANAKOPITA (Make 2-3 rolls/pies each roll/pie serves 3-4 AND they freeze well!)
INGREDIENTS:
2 lbs raw spinach
OR (3) 10 oz boxes of frozen spinach
3 T Olive Oil
1 large onion
1 bunch green onion or scallions OR more regular onion
2 cloves garlic
3 T to 1/2 cups chopped fresh dill OR 1-3 T dried dill
3 eggs, beaten
2 T flour
1/4 cup parmesan
8 oz feta cheese, crumbled
1 pack Phyllo dough
1/4 cup butter, melted per roll/pie
OPTIONAL (but tasty)
1/2 cup parsley
1/2 T lemon juice
1/4 cup fresh mint
INSTRUCTIONS:
1. Cook spinach down or defrost frozen spinach
2. Drain well and set aside
3. Chop onions, scallions, and garlic
4. Cook onions and scallions until translucent
5. Add and cook garlic
6. Set aside to cool
7. Chop dill
8. Beat eggs
9. After pot with onions and garlic has cooled add spinach, parmesan, eggs, feta, dill, and pepper
10. Unroll phyllo dough and cover with a clean towel and wet paper towel
11. Layout one sheet of phyllo and brush with melted butter
12. Do 10 layers of dough buttering each one
13. Add 1/3 of mixture to center of phyllo dough
14. Fold ends over
15. Roll loosely
16. Bake at 375 for 30-40 minutes until golden brown
