Spanakopita (Greek Spinach pie)
1 Reg B boxfrozen chopped spinach, thawed, drained, squeezed
4 slicecooked, applewood bacon (crisp) chopped
1 largechopped leek (may use onion)
3/4 ccrumbled feta cheese
1/2 cromano cheese, grated (or parm)
3 largeeggs, beaten
2 Tbspflour (for roux)
1 cmilk (for roux)
16 sheet(s)phyllo dough, buttered & stacked in 8s twice
pinchsalt, pepper & a little nutmeg in roux
How to Make Spanakopita (Greek Spinach pie)
- Sauté leek (S) or onions in 2 tbsps. butter until caramelized. Stir in spinach that has been thawed and squeezed dry. Cool.
- Keep Phyllo covered with damp t-towel. brush 8 pieces with melted 2 Tbsps of remaining butter. (I sometimes add some good Olive Oil with butter.)The phyllo should fit in 8x8 pan and fold up the sides.
- Make a roux with milk and flour. Beat eggs & mix with spinach/cheese, onion mixture & Roux. Add S&P & touch of nutmeg in the roux. Put into phyllo-lined pan. Sprinkle with chopped bacon. Prep the other 8 sheets phyllo and cut to fit top of pie.
- Bake in 350 degree oven 30 minutes or until cooked to a golden, crisp brown. Serve and cut into squares. I know it sounds like a lot of work but the compliments are sure worth it!