Spanakopita is a Greek spinach pie, made with pre-cooked spinach, phyllo pastry, butter, olive oil, feta cheese, green onions, egg, and seasoning. Several layers of phyllo pastry are used as a two-crust shell. It is often served with Tzatziki sauce. It has become a popular item in Greek restaurants in the U.S., and is served as either a light meal or an appetizer. Wikipedia does not have an article with this exact name. ... Binomial name Spinacia oleracea L. Spinach (Spinacia oleracea) is a flowering plant in the family Amaranthaceae, native to central and southwestern Asia. ... Phyllo (also spelled filo) dough is used in thin layers to make pastries and originated in Mediterranean cuisine. ... Butter fabrication in Fügen, Austria Butter is a dairy product made by churning fresh cream. ... In agriculture, olive oil is an oil extracted from the fruit of the European olive tree , which originated in the Mediterranean area. ... Feta (Greek φÎτα, feminine gender) is a classic curd cheese in brine whose tradition dates back to Greece thousands of years ago. ... Binomial name Allium cepa L. Onion in the general sense can be used for any plant in the Genus Allium but used without qualifiers usually means Allium cepa L., also called the garden onion. ... A carton of free-range chicken eggs Ostrich egg Bird eggs are a common food source. ...
I had written this piece about Spanakopita ever before I started this challenge but, pressed for choice on Saturday night, it was something I happily turned to.
One of the dishes we most loved was their Spanakopita - a Greek dish of spinach and cheeses, enclosed in a delicate filo pastry case.
Place into the oven on top of the hot baking sheet - to ensure that the base of the Spanakopita is cooked - and cook for 40-50 minutes until well-risen and golden brown.
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