a little taste of home...

I have been making this Spinach Pie for 25 years!  It reminds me of the Spinach Pie that they serve in Detroit's Greek Town (LOVE IT)!  It's flaky and cheesy, and well--IT IS PERFECTLY DELICIOUS!!  I always serve it with a BIG bowl of Greek Salad!!  

The next time you're looking for something to make for dinner--this is it!!  Even people who say they don't like Spinach tell me that they LOVE this Spinach Pie!!  

My Greek Town (DETROIT!!) Spinach Pie & Greek Salad 

INGREDIENTS:
2 boxes frozen chopped spinach
1 1/2 sticks salted butter
1 bunch (about 6) green onions, chopped--including most of the green
1 medium sweet onion, chopped
3 large eggs
1 1/2 cups half & half
1 1/2 lbs. feta cheese, crumbled 
2 tsp dried dill weed
1 tsp freshly ground black pepper
1 tsp dried parsley
1 tsp dried sage
1 roll filo dough (1/2 a box), thawed and at room temperature

cheese cloth--it's the EASIEST way to remove the liquid from the spinach!!

INSTRUCTIONS:

Pre-heat oven to 325 degrees.

Cook spinach according to the package then pour into a colander lined with cheese cloth--let cool.  When it is cool enough to handle, twist up the cloth and squeeze the spinach until you get out as much of the liquid as you can.  (it should be VERY dry!)  

Put 1/2 stick butter in a medium size saute pan with all of the onions, cook over medium-low heat until the sweet onion is soft and clear (don’t brown them!)  Move them (with the butter!) to a plate to cool for a few minutes.

In a large bowl, beat the eggs with the half & half and then add feta, dill, pepper, parsley, sage, spinach and (cooled) onions.  Set aside.

Melt a full stick of butter in the microwave.

Using a pastry brush, butter the bottom and sides of a 9 x 13” baking pan.

  

Open the filo dough.  Working quickly, lay 1 sheet in pan, brush with melted butter and continue buttering and layering the sheets until half of the roll is used.

Pour spinach mixture over the bottom layers and spread it evenly over the filo dough.

Continue with filo on top of the spinach mixture, buttering each sheet one at a time and using up the remainder of the dough.

Tuck any extra dough into the sides of the pan.

With a sharp knife cut slits in top dough to release steam.

Bake on middle oven rack for 60-70 minutes until top is flaky and golden brown.

Try really hard to let it cool for a few minutes before serving!!!  (GO MAKE THE SALAD!)  

As good as this is hot out of the oven...let me tell you, a chunk straight from the fridge the next day--YUMMMMM!

To store:  cool completely and store covered in the refrigerator.  For long term storage, put serving size pieces into freezer bags (remove all of the air!) and freeze.

GREEK SALAD

INGREDIENTS:

3 roma tomatoes, cut into bite size pieces
1 large cucumber, cut into bite size pieces
Red Onion, sliced very thin (to taste)
crumbled feta cheese (to taste)
pickled beets (to taste)  rinse them, or your whole salad will be RED!
Peperoncini salad peppers (to taste)
Greek Olives (to taste)

Greek Vinaigrette:
2 cloves garlic, minced
1 1/4 tsp. dried oregano
1/2 tsp dijon mustard
1/4 cup red wine vinegar
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 cup olive oil

INSTRUCTIONS:
Whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl.  While whisking, slowly add the olive oil.

Put tomatoes, cucumber and red onion into a large salad bowl.  Pour vinaigrette over the top and toss.  Add feta, beets, peppers and olives (to taste) on top.  Serve!

ENJOY!!!