Thursday, December 30, 2010

Spinach Pie with Greek Salad


Spinach Pie ~
1/3   cup         Olive Oil
2      lbs          Fresh Spinach (washed & drained)
1      bunch     Scallions (White & green parts - chopped)      
1/4   cup         Parsley (finely chopped)
1/2   lb            Feta Cheese (crumbled)
1      large       Egg (lightly beaten)  or {2 small eggs}
1      cup         unsalted butter (melted)
1      lb            filo pastry sheets

Greek Salad ~
2                    Cucumber (seeded) and sliced 1/4" thick
2                    Red Bell Pepper (large diced)

2                    Yellow Bell Pepper (large diced)
2                    Pint Cherry or Grape tomatoes (halved)
1                    Red Onion (sliced in 1/2 moon rounds)
1/2      lb         Feta Cheese (diced)
1/2      cup      Calamata olives (pitted)
4         Cloves Garlic
2         tsp       Oregano (dried)
1         tsp       Dijon Mustard
1/2      cup       Red Wine Vinegar
2         tsp       Kosher salt
1         tsp       Black pepper
1         tsp       Olive oil

DIRECTIONS: - Spinach Pie

  1. Preheat oven to 350 F.
  2. Heat 1 tablespoon of oil in a large pan.
  3. Add half of the spinach and saute until wilted. (Apx 2 min.)
  4. Remove spinach, squeeze out excess liquid then chop.
  5. Repeat with remaining spinach, remaining oil, scallions, parsley, salt & pepper.
  6. Cook over low heat (apx 2 min) then remove and cool.
  7. Stir in feta and eggs to moisten the spinach mixture.
  8. Butter a 9X13" baking pan and spread sheets of filo.
  9. Brush each with butter.
  10. Spoon the spinach over the filo.
  11. Cover with 6 more sheets of filo, buttering each sheet.
  12. Score the top 3 sheets with a sharp knife.
  13. Bake for 40-45 minutes, or until top is golden.
  14. Let stand 15 minutes, then cut into squares.
  15. Serve warm.
~ Greek Salad

  1. Place cucumber, peppers, tomatoes & red onions in a large bowl
  2. For Vinaigrette: Whisk together garlic, oregano, mustard, vinegar, salt and pepper in a bowl.
  3. Continue to whisking and slowly, add olive oil.
  4. Pour over the vegetables.
  5. Add feta and olives, then toss lightly.
  6. Allow flavors to blend at least 30 minutes before serving at room temperature.

Serves 8-10 people

NOTE: Spinach mixture can be made ahead of time and stored in the refrigerator.

Until next time, when we can chit-chat again! 


Di said...

Your Spinach Pie really caught my eye! I will be back to let you know how it turns out.

TTimeChitChat said...

Thank you! It is very good.