Holy filo. The 34th annual International Greek Food Festival is officially upon us, taking over the Annunciation Greek Orthodox Church May 18-20.
Along with the three new menu items making their debut at this year's fest, the event's Old World Market will now sell the new “The Food of Our People” cookbook for you to try out your favorite recipes at home.
If you can't wait until this weekend, we're giving you a head start with this traditional spanakopita, or spinach pie, recipe.
Spanakopita (spinach pie)
Yield: 18 servings
- 3 pkgs. (10 oz. each) chopped frozen spinach
- 1-1.5 cups onion, chopped
- 1/2 cup butter or olive oil
- 1/2 cup green onion, chopped
- 1 tbsp. dill weed
- 1/4 cup fresh parsley
- 5 eggs, slightly beaten
- 1 lb. feta cheese, crumbled
- salt, to taste
- white pepper, to taste
- 1 lb. filo dough, defrosted
- 1 cup clarified butter, melted
Thaw spinach, drain and squeeze out most of the moisture.
In large, heavy Dutch oven, sauté onions in butter; add green onions, dill weed and parsley
and stir. Remove from heat. Allow to cool slightly.
Add eggs, cheese, salt and pepper to onion mixture.
Preheat oven to 350 degrees.
Butter 9 x 13 pan.
Remove filo from package and lay on flat surface. (Chef tip: Keep filo from drying by covering with plastic wrap and damp cloth.)
Layer bottom and sides of pan with one sheet of filo, then brush with clarified butter. Continue
layering for 10 sheets, brushing each sheet with butter.
Spread spinach filling evenly over filo layers in pan. Fold edges of filo over spinach. Place
remaining filo over filling, brushing each sheet with butter, and trim excess filo around pan.
With sharp knife, score tip of pie to mark squares.
Bake on bottom rack for 40-50 minutes or until golden brown. Cut and serve hot or cold.