Spanacopita (Spinach Pie)

Serves: 5
Total Calories: 1,494


4 (4-ounce) packages frozen chopped spinach, drained
1 bunch scallion, chopped
1 onion, chopped
1 cup oil
1 pound feta cheese
4 (8-ounce) packages cream cheese, softened
6 eggs
dill to taste
salt to taste
1 pound filo dough
1 cup melted butter


In a pan cook spinach, scallions, onion, and oil until onion and scallions are transparent. Remove from heat, let stand.

In a bowl, mix feta cheese, cream cheese, and eggs till smooth. Add the spinach mixture, mix together, add dill and salt to taste.

Lay out filo dough in 13x15-inch pan; brush the entire sheet with melted butter. Repeat this until half the dough has been used. Add mixture, smooth it out so that it covers the pan.

Add remaining filo dough, remembering to butter every sheet when finished. Score the top into 2-inch pieces; sprinkle with water. Bake at 325° for 45 minutes or until golden brown on top. Cool and serve.

Nutritional Facts:

Serves: 5
Total Calories: 1,494
Calories from Fat: 1,520

This Spanacopita (Spinach Pie) recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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