Time flies, and this is already MM # 10. I remember the first one, just before the world championship football .... what a party we had.
This time the theme is Spring is in the air. Well that was true, we had wonderful weather. But the last two days have been full of rain, and storms. So what to make, on such a gray day? Of course Spanakopitta, a warm dish with Spinach, fetah cheese, fyllo dough, all ingredients that remind me of summer to come and holidays in Greece.
Last year I brought the fyllo dough from Greece as well as the fetah cheese and kept them in the freezer. And now was the moment to remove it all from the freezer and prepare this dish, and above all to take pictures.
1 package fyllo dough
1 kg spinach, 3 onions chopped, 400 gr fetah cheese, 3 eggs, olive oil, chopped parsley, 1 tablespoon salt, pepper.
Prepare the filling:
Wash the spinach and chop it. Rub with some salt and leave for one hour. Squeeze.
Fry the onions in olive oil, add spinach, and herbs and pepper. Remove from the heat and add crumbled fetah cheese and eggs.
Meanwhile line the oven-dish, brushed with oil, with the fyllo dough, one sheet at a time and each liberally covering with olive oil. Add total 7 sheets of fyllo.
Add the filling and cover with 6 sheets of fyllo dough, each brushed with olive oil.
Brush the top sheet with olive oil, and cut the toplayer of fyllo in stripes, diagonally.
Bake the spinach pie in a moderate oven for 45 minutes.
When the pie is golden brown, remove from the oven.
Cool slightly, cut in pieces.
Can be eaten hot or cold.