mk
Who’s looking for heathy-ish green-ish “feel decent about a second helping” kind of meal? Here ya go. This is spanakopita, aka, savory spinach pie recipe is what you want… at least I think it’s what you want.. maybe you want cookies, I’ll have those soon.
Not too heavy and full of greenery, it will get your chlorophyll intake for the day. Do we need chlorophyll? I don’t know. But green is good. Green is healthy. Think about your houseplants… green good. Brown bad. Unless your houseplants are tree stumps. Or old Christmas trees… brown is  still bad with the tree, though…
Anyway, is anyone out there even following my whole new years one happy thing? Probable not. I even missed a day posting. Why? Because my daughter wanted to watch an old movie with me. Not old like 80’s old like BLACK AND WHITE.
She wanted to see this one with Bette Davis , but neither of us could remember the name (I remember now it was something like all this and heaven or something like that…)
I decided on the next “best” B&W movie.
The Bad Seed.
Because, it’s soooo good.
Rhoda.
Another good one, (except its in color) is Imitation of Life. Bring tissues.
Back to the one happy:
Deep Cleaned the master bedroom and bathroom. Boom.
Spanakopita savory spinach pie
Ingredients
- 16 oz frozen chopped spinach thawed and well-drained
- 1 yellow onions finely chopped
- 2 garlic cloves minced
- 2 tbs olive oil
- 43 eggs
- 10 oz feta cheese crumbled
- 1 tsp dried parsley
- 1 tsp garlic powder
- Freshly-ground black pepper
Instructions
- Preheat the oven to 325 degrees F.
- Drain spinach well, and squeeze dry by hand .
- In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well-combined.
- Unroll the phyllo sheets and place them between two slightly damp kitchen cloths.
- coat a 9 1/2″ X 13″ Brush the bottom and sides of the dish with olive oil.
- Line the baking dish with two sheets of phyllo letting them cover the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the phyllo is used up.
- spread the spinach and feta filling over the phyllo . Top with two more sheets, and brush with olive oil.
- Continue to layer the phyllo sheets, two-at-a-time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.
- Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil. Score the spanakopita before baking
- Bake in the 325 degrees F heated-oven for 1 hour, or until the phyllo crust is crisp and golden brown. Remove from the oven. Cut into squares,
Notes
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