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the appetizer:

Greece is a meeting place between East and West, its cuisine mixing classical Mediterranean cooking with "oriental" influences from the Middle East. Greek food remains true to its roots, like ancient philosopher Epicurus' dictum to "live well and enjoy the simple things in life."

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Greece

Spinach Pie (Spanakopita)

1 (10 oz) pkg. frozen spinach thawed and drained well
1 (24 oz) container of cottage cheese
4 eggs
1 T. salt
1 T. flour
1/4 lb. feta cheese

If you are using fresh spinach, you need to cook the spinach first, and drain it well.

Mix together with remaining ingredients.

Grease a baking pan with some oil, put a layer of filo dough that has been buttered or brushed with oil in the bottom of the pan. Make sure that you have enough pastry left over for the top of the pie.

When the ingredients have been well combined, spread on the pastry in the pan evenly. Then spread the rest of the pastry on the top. Butter or oil the top of the filo dough and bake in a moderate oven for about 30-40 minutes.

 

Copyright © Judy McCann, 1998-2006

 

Greece

Greek Cookbooks