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December 2018

Spinach Recipes

Healthy Snacks Recipes

Cheddar Sage and Walnut Torta

Cheddar Sage and Walnut Torta Recipe
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Spinach PieSpanakopeta Recipe

Spinach PieSpanakopeta recipe and other spinach recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Spinach PieSpanakopeta recipe  PDF



2 lb Spinach, finely chopped
1 tb Salt
1 Dash salt and amp pepper
15 Sheets Filo dough
1/2 lb Butter, melted

Wash spinach and chop very fine. (3 10 oz bags may be used in place of loose spinach). Sprinkle spinach with 1 tb. salt and allow to stand 15 minutes. Squeeze spinach to remove e cess moisture. (This is an important step in making a good filling and gt ) Combine with cheese, onion, eggs, olive oil, salt and pepper to taste. Arrange 9 filo, which have been brushed with butter, in a greased pan (10 15 ), each filo having been brushed separately. Cover with spinach filling. Cover with 6 filo overall, brushing each with melted butter. Seal edges to retain filling. Brush top with melted butter. Bake at 350 for 45 minutes.

Spinach PieSpanakopeta recipe and other spinach recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
663 people have voted
Last Reviewed on 2018-12-16



Sunday, Dec 16 2018 Download & Print Spinach PieSpanakopeta recipe  PDF   Spinach recipes RSS   New

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1 c Soft butter 1/4 c Finely chopped parsley 2 Shallots, finely chopped 1 Clove garlic, finely chopped 2 tb Brandy 32 Canned French snails 32 Snail shells 1. Preheat the oven to 350 deg. F. 2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well. 3. Place a snail in each shell and fill the cavity with the seasoned butter. Place on a baking pan and bake for twelve minutes. Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about. From The New York Times Inter...

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