Spanakipita or Spinach Pie
- 1 box Filo pastry
- 2 lbs fresh spinach
- 1 lb feta cheese
- 2 medium onions, sliced
- 2 large cloves garlic, crushed
- ½ lb fresh mushrooms, sliced
- juice of 1 lemon
- 1 stick of butter
- lots of fresh parsley
- small amount of herb salt (optional)
- pinch of basil (optional)
Cook spinach ever so slightly. Drain well and set aside. Melt 5 tablespoons butter in pan - add sliced onion, crushed garlic, sliced mushrooms and parsley. Saute 5-10 minutes. Add herb salt if desired.
Mix spinach with sauteed vegetables. Squeeze the lemon on top (removing seeds). Crumble feta cheese and mix in.
Take 8 sheets of Filo pastry (you will be treating this like a jelly roll or strudel) - roll up and place on buttered biscuit tray. Repeat wtih the rest of the filo and mixture, making 3 rolls (using approximately 8 sheets at a time and 1/3 spinach mixture for each).
You could also do this in a casserole dish, placing 8 sheets on bottom, then ½ spinach, then 8 more sheets, then rest of spinach, and remaining sheets on top.
Melt the remaining butter and brush over strudel or casserole. Bake at 350degF for about 40 minutes until golden.