Spanikopita (Spinach Pies)
Based on Jeff Smith:
The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, Rome

You can make this with fresh Spinach (after cooking it and squeezing
it dry) but I haven't noticed any degradation using frozen. Don't use
too much parsley or it can taste grassy.

I like making little ones with one sheet of Phyllo instead of Smith's
larger ones using two sheets: they're perfect party finger food.  Mine
come out similar in shape to Chinese egg rolls instead of the
traditional triangles.  The forming and rolling is tedious but not
hard.  The work goes quickly if you have two people, one buttering the
Phyllo and the other adding filling and rolling.

20	ounces	Spinach, frozen, chipped, defrosted, squeezed dry (2 boxes)
4		Eggs
1/2	pound	Feta Cheese, crumbled
1	bunch	Green Onions, chopped
1/4	cup	Parsley, chopped
1/4	cup	Fresh Dill, chopped (or 1 Tbs dried dill)
	taste	Lemon Juice
	taste	Garlic

1	pound	Phyllo Dough, frozen, defrosted over night in the fridge
1/2	pound	Butter, melted

Combine the ingredients for the filling in a mixing bowl.

Lay a sheet of Phyllo left-to-right lengthwise on a nonstick surface
like waxed paper or a plastic cutting board.  Cover the rest of the
Phyllo so it doesn't dry out.  Work quickly because Phyllo dries out
rapidly.

Butter the right half of the Phyllo with a pastry brush (a cheap clean
paintbrush works well too).  Fold the left half over the right and
butter the new top surface.

Place 1 - 2 tablespoons filling near the bottom center of the buttered Phyllo.

Roll the bottom of the doubled sheet up to cover the filling, then
roll once more so it's surrounded.  Fold one side toward the center
to close that side; it should come to the center of the filling.
Repeat with the other side to seal it.  Finish by rolling the bottom
up toward the top until you run out of Phyllo.  Seal the seam by
brushing with a little more butter.

Place on a buttered/oiled cookie sheet, or possibly one lined with
parchment or non-stick backing sheets like Silpat.

Repeat until Phyllo and filling are gone.  If you're clever, both will
run out at the same time.

Bake at 400 F for 25 - 30 minutes or until they're light golden brown.
Serve hot immediately.

NOTE

You can make a filling of 1 pound Feta, 3 Eggs, and 1 Tbs Olive Oil too.

$Id: spanikopita-spinach_pies.txt,v 1.2 2003/12/18 01:12:38 chris Exp $