Spanakopita
Ingredients
salt (sea salt preferred)
1 each onion chopped
1/2 pound fresh mushrooms sliced
olive oil and butter
1 each minced clove of garlic
fresh ground pepper (taste)
6 each eggs
1/2 pound feta cheese
1/2 C. grated parmesan
1/4 C. chopped fresh parsley
1 tsp. oregano
1/4 tsp. dried rosemary (optional)
1/4 pound butter (1 stick)
1 pound phyllo dough
** May use 2 12oz packages.
Frozen spinach
Cooking Instructions
If using fresh spinach, wash the spinach and remove the rough stems. Place in large bowl and sprinkle heavily with salt. Rub the salt into the leaves by taking them up, a bunch at a time, and rubbing them between your hands; the volume of spinach will decrease drastically as you do. Tear the spinach up as you do this. Rinse the salt off thoroughly and dry the spinach, squeezing it in bunches in a towel. (if using frozen spinach, just let it thaw and squeeze out the excess moisture. ) Sauté the onion and mushrooms in a little olive oil and butter with the garlic and salt and pepper to taste. When both onions and mushrooms are tender remove from heat. Beat the eggs in a large bowl and crumble in the feta, add the parmesan, then the spinach, onions, mushrooms, stir in the parsley, oregano, rosemary, some freshly ground pepper, and a little salt (remembering the feta is very salty
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)