*  Exported from  MasterCook  *

              Spanakopitta Me Avga (Spinach Pie With Eggs)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables                       Main dish
                Greek

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       lb           Spinach
   1       ea           Onion, medium, chopped
     1/2   c            Scallions, chopped
   1       c            Butter
     1/2   c            Dill, chopped
     1/2   c            Parsley, chopped
                        Salt & pepper to taste
     1/2   c            Evaporated milk
   5       ea           Egg
     3/4   lb           Phyllo pastry
                        Melted butter as needed
     1/2   lb           Feta cheese, crumbled

     Wash spinach in plenty of water and cut in small pieces; place
  in bowl. Salt lightly; stir to spread salt evenly.  Take spinach, a
  handful at a time, and squeeze out the excess water; place it in
  another bowl.  Saute the onion in half the butter until it is a
  light, golden color; add the scallions and cook until they wilt.
  Add spinach; stir until all vegetables take on a light color.  Stir
  in the dill, parsley, salt and pepper; cover the pot and cook until
  all the water thrown off by the spinach is absorbed. Remove from
  the heat; turn into a bowl, and immediately add the milk (to cool
  the spinach).  Beat the eggs in another bowl and add the cheese to
  them; add to the cooled spinach; mix well.
  
     Line a pan with 8 sheets of phyllo dough, brushing each sheet
  with the melted butter before topping it with the next sheet.  Do
  not trim the overhanging sections.  Pour in the spinach mixture,
  spreading it evenly over the phyllo.  Fold the part of the phyllo
  that extends out of the pan back over the filling.  Lay the
  remaining phyllo on top, again brushing each sheet with melted
  butter before adding the next.  Now trim the overlap.  Brush
  additional melted butter on top of the pie and score it into square
  or diamond-shaped serving pieces.  Bake for 30 to 45 minutes in a
  preheated 300 F oven; let it stand for 30 minutes  before serving.
  
     NOTE:  This can also be made without precooking the spinach.  In
  that case, squeeze the spinach free of as much water as possible,
  mix it with the seasonings, and proceed as above, baking it for 1
  hour.
 


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