Local Recipes - Spinach Peta (Spanakopeta)

Contributed by Realtor Cary Mitsos It is Greek Spinach Pie or better known as Spanakopeta! They are a wonderful appetizer that my sister makes. We enjoy them with your favorite glass of wine while we wait for the Turkey and trimmings to be completed. Filling I: 2 Ibs. spinach, finely chopped 1 tablespoon salt 1 Ib. Feta cheese, crumbled 1 small onion, chopped fine 4 eggs, slightly beaten 2 tablsspoons olive oil Dash of salt & pepper 15 fila 1/2 lb, butter, melted Wash spinach, and chop very fine. Sprinkle with 1 table-spoon salt and allow to stand 15 minutes. Squeeze spinach to remove excess moisture. (This is a very important step in making a good filling.) Combine with cheese, onion, eggs, olive oil, and salt and pepper to taste. Arrange 9 fila, which have been brushed with butter, in a greased pan 10”xl5”, and cover with spinach filling. Cover with 6 fila overall, brushing each with melted butter. Seal edges to retain filling. Brush top with melted butter. Chill until firm. Cut through top layers to mark pieces. Bake in 350° oven for 45 minutes. Alternarive filling II: 4 pkgs. frozen chopped spinach 4 eggs 1 small onion, chopped fine 1 8-oz. package cream cheese 3 tablespoons olive oil 1 Ib. Feta cheese 1 teaspoon chopped dill 1/2 cup grated Romaano cheese (optional) 1 teasooon salt 1/4 teaspoon pepper Allow spinach to stand at room temperature to defrost completely (do not soak in water). Squeeze dry and combine with remaining ingredients.