*  Exported from  MasterCook  *
                          SPANAKOPITA (CHANTILLES)
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3   c            Olive oil or butter
    1       sm           Bunch scallions -- chopped
    3       lb           Spinach -- washed & drained
    1       sm           Bunch parsley -- chopped
    1       sm           Bunch fresh dill -- chopped
                         Salt & freshly ground pepper
      1/2   lb           Feta cheese, crumbled
    4                    Eggs -- lightly beaten
   12                    Commercial filo sheets
    6       tb           Butter -- melted
                         Bread crumbs, if necessary
   Heat the 1/3 cup oil in a large pan and saute the
   scallions until soft. Meanwhile, pan the spinach (cook
   it without adding water, then drain it thoroughly)  or
   salt and rinse it (the latter method is used
   extensively in Greece, but it not advisable).  Squeeze
   out excess liquid. Add the spinach to scallions and
   stir in the parsley, dill, and a very little salt and
   pepper.  Cook gently for 10 minutes, then cool. (This
   much can be done in advance and stored in the
   refrigerator). Using a wooden spoon, stir in the feta
   and eggs.
   Butter a 9 x 12 x 3-inch baking pan and in it spread 6
   filo sheets, brushing each with melted butter.  Pour
   in the spinach filling, then cover with the remaining
   filo sheets (buttering each as before). Tuck the top
   filo over the bottom and flute the edges.  Score the
   top 3 filo sheets into square or diamond shapes.  Bake
   in a moderate oven (350 F) for 40 minutes, or until
   crisp and a golden chestnut color. Remove from oven
   and let stand for 15 minutes before cutting.  Serve
   Note: Some of the favorite variations: Use some
   nutmeg, or substitute mint for the dill; use grated
   cheese instead of feta (be discreet with the salt if
   the cheese is salty); add a small handful of raw
   long-grain white rice to the filling.  You will surely
   invent your own flavor combinations which is why
   spanakopita is so great.
   From: “The Food of Greece” by Vilma Liacouras
   Chantiles.  Avenel Books, New York.
   Typed for you by Karen Mintzias
                    - - - - - - - - - - - - - - - - - -