Spanakopita and spanakotyropita

  • A lot of spinach—two large bags, or two large bunches, cleaned, stems removed and roughly chopped

    spanakopita before top phyllo put on

    spanakopita before top phyllo put on

  • 2 leeks (cleaned and chopped) or 1 yellow onion chopped
  • 1 bunch fresh dill, chopped
  • 4 or 5 eggs
  • 2 tbsp rice (to absorb water in pita)
  • 500 g feta (if making spanakotyropita)

Prepare phyllo.  Combine spinach, leeks (or onion), dill, eggs and rice.  (Feta too if making spanakotyropita).

Place 5 bottom layers of phyllo in pan, spread filling, and put on top 4 layers of phyllo.  Slit the top because spinach will release a lot of steam that will balloon pita.  Bake for about an hour at 350 until top and bottom is golden.

From Andromahi

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One thought on “Spanakopita and spanakotyropita

  1. Pingback: Phyllo | koukla cooks

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