Spanokopita or Greek Spinach Pie (Makes four servings)
A few weeks ago I was at a potluck lunch with some colleagues from my university department and the hostess had baked this wonderful dish that was everybody’s favorite. Though this version of the recipe comes to us from a 1977 issue of “Homes and Gardens” and isn’t quite authentic it certainly made me reminisce about my wonderful travels throughout Greece. If you’d like to sample the original recipe you will have to join us on our Classical Greece bicycle tour from Athens to Olympia.
¼ cup butter or margarine
2 beaten eggs
2 tablespoons butter, melted
In a skillet cook the onion and dill in heated olive oil until the onion is tender. Squeeze excess water from spinach, add to skillet. Cook until heated through; keep warm.
Brush half of one sheet of Phyllo dough with some of the melted butter; fold in half. Butter half of this dough rectangle and fold again, forming an 8-inch square. Place in greased 8x8x2-inch baking pan. Pour in spinach mixture.
Repeat buttering and folding the remaining Phyllo dough. Place atop spinach mixture; tuck in edges. Bake uncovered at 325 degrees until mixture is set and top is browned, 35-40 minutes. Let stand 10 minutes before serving.
Kalorexi (Bon Appétit in Greek!)