Peep's Spinach Pie (in 9"X13" Pan)

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Peep's Spinach Pie (in 9"X13" Pan)

1 Stick of butter
1 Medium Onion - chopped fine
1/3 C. Lemon juice - or to taste
Hot sauce - to taste
Salt - to taste
Ground pepper - to taste
12 oz. (≈340g) Feta cheese - crumbled
1/2 C. Grated Romano cheese - or to taste
1/2 C. Grated Parmesan cheese - or to taste
1 (20 oz.) bag Frozen chopped spinach - squeezed dry
1/2 lb. Frozen Phyllo leaves (1 bag = 1/2 lb.) - thawed according to box

1 1/2 - 2 Sticks Additional melted Butter - for brushing
Hot sauce - to taste - for brushing
Lemon juice - to taste - for brushing
Salt and pepper - to taste - for brushing

→ Preheat the oven to 375 °F.
→ Thaw and squeeze all the water out of the spinach. Place in lg. bowl.
→ Place 1 stick of butter in a large skillet and add the onion. Sauté just till the onions are softened, no color.
→ Add salt, pepper, lemon juice and hot sauce to the onion and butter mixture then add to spinach.
→ Mix well.

Alternate method for cooking onions:
→ Place onion and 1 stick butter into 4 C. glass measuring cup.
→ Microwave 1 minute at a time stirring after ea. min. till butter is melted and onions are soft.
→ Add salt, pepper, lemon juice and hot sauce to measuring cup.
→ Place butter and onions mixture in bowl with spinach.
→ Mix well.


→ Add the feta, Romano and Parmesan cheeses to the bowl. Stir well.
→ The recipe can be prepared ahead of time up to this point and refrigerated for a day or two.
→ Melt butter for brushing. Add lemon juice, hot sauce, salt and pepper to taste.
→ Coat bottom and sides of a 9”X13” glass baking dish with cooking spray.
→ Open the filo package and lay the sheets flat on the work surface. Cover with a damp towel. Keep the dough sheets covered between layering.
→ Place a single sheet of filo into the pan. Brush the filo sheet with melted butter. Repeat until there are 10 buttered sheets in the pan.
→ Spread the filling evenly over the filo.
→ Continue layering buttered sheets of filo dough using the process described above on top of the filling using the remaining sheets. Butter the top layer.
→ Place the completed pan in the freezer for 15 minutes. Using a sharp knife, cut the Spanakopita into 12 squares.

→ Bake for 35-40 minutes or until golden brown. Cool the pan on a cooling rack for 20-30 minutes before serving.

Reheat squares:
Preheat oven to 425 °F. Place spanakopita on parchment paper lined tray. Bake 10 - 15 min. or until heated through.

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