Wednesday, November 27, 2013
Spanakopita - No Eggs!
'The sheaves of phyllo are laid flat,
Uncurling the folded edges.
Smooth and powder dry,
It feels like holding Nana's hand.
Violet talc and buttered rich,
A pocket full.
Smells of kitchen cutting boards and sharpened knives,
I cut my heart in two.' - Annie
I make these whenever I think of my Grandma Elva, especially for celebrations like weddings and birthdays.
In a large bowl, blend together 2 lbs firm and well drained ricotta, 1 1/4 lbs feta, well drained and crumbled, and 1 1/2 lbs well drained frozen spinach.
Mince and brown one sweet yellow onion in olive oil and then add to the bowl. Blend well.
Layer three sheets of phyllo, each well buttered, and cut in half the long ways. Scoop two tbls of filling in the bottom corner. Flag fold, tucking in the edge.
Lay on a buttered pan. Bake in a preheated oven at 380* for 25 to 28 minutes.
Cool on a wire rack.