This Greek spinach pie is an excellent luncheon dish and can be served lukewarm at a picnic.
Phyllo is a paper-thin pastry “leaf” that is used for baklava, spanokopita, and many other Middle Eastern dishes. It can be bought at Greek or Middle Eastern groceries or at specialty shops. It is often sold frozen, wrapped in plastic, and should be defrosted overnight, in its own wrapper, in the refrigerator. Since it becomes brittle and unworkable quickly when exposed to air, you should keep it covered with a layer of waxed paper covered with a very slightly damp cloth as you work, but don’t let it get wet, or it will stick together.
|feta cheese or|
|eggs, lightly beaten|
|salt||(to taste)||(to taste)||(to taste)||(to taste)|
|freshly ground black pepper||(to taste)||(to taste)||(to taste)||(to taste)|
Wash, drain, and chop the spinach. (If you are making a large amount, the easiest way is to wash the spinach and cook it in a large kettle, briefly, in the liquid clinging to its leaves, until it wilts. Then chop it.) Chop the scallions, and brown them slightly in a skillet in a little olive oil. Combine the scallions, cheeses, eggs, baking powder, salt, and pepper, and toss with the spinach.
Brush a 9 × 13 × 1½-inch or larger baking pan with butter. Lay in it five or six sheets of phyllo, brushing each with butter. Add spinach mixture and cover with 5 or 6 more sheets of phyllo, brushing each with butter. (You can use more phyllo if you like, and spread the spinach between several of the middle layers.) Be sure the top layer of phyllo is an unbroken one. Pour the remaining melted butter over all and
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