Spanakoteropita – Spinach Cheese Pie

This recipe is posted per the request from my new friend Lisa.

2 lbs. spinach
1 bunch green onions
1 lb.  feta cheese – crumbled
7 eggs
1 lb. butter – melted
1 lb. pastry sheets – phyllo dough
salt and white pepper

Wash spinach and allow to drain overnight in a colander. Chop spinach and green onions in a large mixing bowl. Add crumbled feta cheese, unbeaten eggs and season to taste with salt and white pepper. Pour half of the melted butter over spinach mixture and toss lightly to combine all ingredients.

Using a 10 x 15″ pan, place six pastry sheets in greased pan, spreading each with melted butter. A pastry brush is the best for buttering the phyllo dough. Top with a thin layer of spinach mixture, alternating with buttered pastry sheets. Cover with six individually buttered pastry sheets.

Bake at 350 degrees for one hour.  Cool and cut into squares. Serves 20.

This recipe is from  Hellenic Cuisine by Sts. Constantine and Helen Ladies Society, Detroit MI 1956 page 122

Recent discovery

Greek still life w fishFor years I have had a Greek cookbook with the cover missing by Sts. Constantine and Helen Ladies Society. Recently my niece wrote me that she was on eBay and found an old Greek cookbook, Hellenic Cuisine. It was published in 1956 by the members of Sts. Constantine and Helen Ladies Society and PTA to raise funds for a new community center in Detroit. The women compiled Greek recipes, traditional and rare, representing every province and island of Greece.

That is the same book I have. Now, I am very happy to say, I know its title.

Quote from Joseph Conrad

Greek still life w fish“The intention of every other piece of prose may be discussed and even mistrusted; but the purpose of a cookery book is but one and unmistakable. Its object can conceivably be no other than to increase the happiness of mankind.”  Józef Teodor Konrad Korzeniowski

Excerpt from Greek Cookbook (title unknown) by St. Constantine and Helen Ladies Society, Detroit MI 1956