Spanakopitas

Greece's most famous export

INGREDIENTS:
3 12oz packages frozen chopped spinach
1½ cups chopped onion (1 large onion)
2¼ cups feta cheese
2¼ cups minced parsley
1 tbsp dill
6 eggs, lightly beaten
1/2 cup butter
1/2 cup vegetable or olive oil
1 box filo pastry

YIELD: about 100 small triangles

COURSE: Appetizers Tapas Meze

CUISINE: Greek

DIRECTIONS:

  1. Sauté onion, and combine with the rest of the ingredients. Add salt and pepper to taste.
  2. Cut the filo pastry into 6 equal sections for small triangles, or 4 equal sections for larger (dinner) triangles (use 2 layers of filo pastry for the larger ones, with butter and dill brushed between the layers). Use half and half melted butter and vegetable oil for brushing on the filo pastry.
    Note: Spanikopitas freeze very well. To retrieve and eat, put into a 375 degree F. oven for about 15 minutes until golden in colour. The larger ones take about 35 to 40 minutes to cook.