GREEK SPINACH PIE (SPANAKOPITA)
1 lb. filo, frozen
FILLING:
2 (10 oz.) pkgs. frozen spinach or 1 lb. fresh
1 lb. cheese: feta,
1/4 tsp. salt
nutmeg
pepper
6 eggs, well beaten
1/2 c. oil
1/4 lb. butter
If using frozen filo, defrost 2 hours ahead of time.
FILLING: Thaw out frozen spinach. If using fresh, steam for 5 minutes until wilted. Crumble cheese, using fork to break feta cheese up. Add more salt if using hoop or cottage cheese as substitute. Mix in eggs. Set aside.
Heat oil and butter in a small pot. Unwrap filo and smooth creases out. Plan to use half of the filo sheets for the bottom layer and the other half for the top. (Keep covered while using, filo dries out quickly.) Oil pan generously, bottom and sides, using pastry brush.
Lay first sheet of filo in square or rectangular cake pan, letting excess lap over edges. Sprinkle with warm oil. Lay a second layer and sprinkle with a little more oil. Continue until half of the filo is used. Spread all the spinach mixture evenly over the filo, including the corners. Cover with remaining filo, oiling between sheets. Do not throw any filo away; include it in; it is all edible.
Roll and tuck all the filo around the inside edges of the pan. Do not trim with scissors or knife as one would for pie crust. Brush top and edges with remaining oil. Bake at 350 degrees for 40 - 50 minutes. Serve hot, cut into square pieces like a cake. Reheat when necessary; never serve cold.
This can be made up (don't bake) and frozen successfully. Remove, thaw and cook.