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Spanakopita (Spinach Pie)

Spanakopita-Spinach-Pie
This savory Greek pie traditionally comes in the shape of a small triangle, and it is a truly attractive, delicious, and welcome addition to any meal. Spanakopita is one of the best finger foods you can serve for just about any occasion. 


In What is Spanakopita?wiseGEEK provides an overview of spanakopita through the ages: “This tasty dish may have originated over 400 years ago, and may have been introduced during the Turkish occupation of Greece. A Turkish dish, ispanaki, is almost identical in presentation, though it sometimes has scallions added. Spanakopita is better known as a Greek food, however, and one will find it served in most Greek restaurants outside of Greece, as well as in virtually all restaurants in Greece. Chefs and food historians credit Epirus, Greece with the most delicious spanakopita.

Spanakopita (Spinach Pie)

from Heaven’s Banquet by Miriam Kasin Hospodar

Step One
½ cup ghee or butter
Pinch of hing (optional)
½ cup olive oil

Step Two
Pinch of hing (optional)
1 cup finely-chopped fennel or celery (fennel is preferable)
1 cup finely-chopped green bell pepper
1 tbsp. minced fresh ginger
Liquid seasoning or salt

Step Three
3 pounds spinach, coarsely chopped

Step Four
1 pound filo pastry (24 sheets)

Step Five
1 pound feta cheese or panir

  1. Melt the ghee or butter in a small saucepan. Add the hing and sauté over low heat until fragrant, about 30 seconds. Mix in the olive oil. Pour ¼ cup into a large wok or soup pot and set the rest aside.
  2. Add the hing to the pot and sauté over low heat for 30 seconds, until fragrant. Add the fennel or celery, bell pepper, and ginger. Sprinkle with liquid seasoning or salt, cover, and cook slowly until very soft.
  3. Add the spinach and sauté just until the leaves are wilted. Adjust the seasoning; remember that the feta you may be adding later is quite salty. Drain again if necessary.
  4. Brush a 10x14-inch pan with the reserved butter/oil. Lay down a sheet of filo pastry. Brush with butter/oil. Add another sheet and brush again with butter/oil. Repeat until 12 sheets are used.
  5. Spread the spinach evenly over the filo. Crumble the cheese over the spinach.
  6. Pre-heat the oven to 300 ℉. Lay down 12 more sheets of filo, brushing each with butter/oil. Pour any remaining butter/oil over the top. Score the top few sheets of filo with a sharp knife to make sure the squares are approximately 2 ½ inches wide. Sprinkle the top lightly with water.
  7. Bake until the filo is lightly browned, just turning golden, 1 to 1 ¼ hours.

Variation
Omit the feta and substitute 1 more pound of spinach, or replace the feta with crumbled firm tofu.


Disclaimer
The sole purpose of these articles is to provide information about the tradition of ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you have any serious acute or chronic health concern, please consult a trained health professional who can fully assess your needs and address them effectively. If you are seeking the medical advice of a trained ayurvedic expert, call or e-mail us for the number of a physician in your area. Check with your doctor before taking herbs or using essential oils when pregnant or nursing.

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