Spanakopeta
Description
This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.
Spanakopeta
Servings: 24
Calories: 104
Fat: 8 g
Cholesterol: 57 mg
Protein: 4 g
Carbohydrate: 5 g
* Ingredients:
2 T. olive oil
1 small onion, minced
15-20 parsley sprigs, minced
1 c. feta cheese, crumbled
6 eggs, lightly beaten
Salt to taste
2 10-oz. packages frozen chopped spinach,
thawed and drained
1 c. margarine, melted
½ lb. phyllo dough sheets
* Directions:
Heat olive oil in a heavy skillet. Add onion and stir until golden.
Mix with parsley, feta cheese, eggs, salt, and spinach. Brush a
9x13-inch baking dish with melted margarine. Line dish with one
layer of phyllo pastry. Fold edges back over dough to fit dish.
Brush generously with margarine. Repeat layering and spreading with
margarine until there are 6 layers of phyllo dough. Spoon in
spinach mixture and smooth it over pastry. Cover with another layer
of phyllo dough and brush with margarine. Bake at 375°F for 45
minutes or until puffed and golden brown. Cool slightly, and cut
into 24 squares. Serve warm.
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