"raj" > wrote in message
. com...
> Going to a Greek themed dinner and we're bringin' appetizers. Looked on
the
> internet and, of course, found a bazillion choices.
>
> So, we probably need to have a stuffed grape leaf thing, there was a
> zucchini and pepper one (Giouzlemedes), saw herring mentioned a few times,
> and lamb things.
>
> Anyone have better guidance?
>
> Thanks.
>
> Bob

Spanakopita.

A word about size and pastry. This can be made bite sized (ie a
tablespoonful or so of filling on a square of pastry about 2 1/2" by 2 1/2".
Or it can be made loaf sized by lining a buttered bread tin with pastry so
that plenty hangs over the edges, filling the inside, and bringing the
pastry up over the top and sealing it. Whichever size you do, brush the
pie/s with beaten egg, and bake 45 minutes to an hour or so in a moderate
350 degree oven. You can either use sheets of Greek phyllo dough, separated
and individually buttered ( a pain in the you-know -where, but very good),
or use shortcrust or puff pastry. I usually use a box of frozen puffpastry
(375g) since I cannot make pastry to save my life.

1 kg (2.2lbs) spinach. I use fresh, but frozen and thawed would probably
work.
1 package frozen puff pastry or phyllo pastry
250g (1/2lb) Greek feta cheese
1/2 stick of butter and some olive oil for frying
One onion, as much garlic as you like or not
2-3 eggs (optional. I don't use eggs)
4-5 sprigs fresh dill (optional)
Salt and pepper to taste
What you do:
Combine butter and olive oil in large heavy pan and fry onion and garlic
until soft. Wash and drain spinach and remove thick stalks, then blanch for
a minute or two in boiling water.
Add blanched spinach to onion and garlic mix and cook for further 5 minutes
or so. Spinach should be deep green colour
and stalks should be tender. Add eggs (I use no eggs, but the traditional
receipe calls for them) and dill. Crumble feta into pan and stir well for a
minute or two. Eggs should be cooked by then. Season with salt and pepper.
Butter baking pan. If using phyllo, separate sheets, and brush each sheet
individually with melted butter. Use 15-20 sheets, and overlap them, making
sure that sheets hang well over the edge of the pan. If using short-crust or
puff pastry, roll out a sheet big enough to line pan with plenty hanging
outside. If making bite-sized pies cut squares approximately 2 1/12" square.
Drain spinach mixture by pressing lightly and allowing liquid to drain into
a cup or bowl. The filling should not be too wet or the pastry gets mushy.
It should also not be too dry or the pie is not juicy enough. This buttery,
cheesy, spinachy liquid is lovely, and I am quite capable of drinking it
straight, but you can also use it on mashed potatoes, as a soup base or
anywhere else that seems appropriate.
Put filling into pastry and bring edges up to enclose filling. (Fill each
bite-size square with a spoonfull or so, fold over pastry into a triangle).
Seal by crimping, tucking in, or any means that work. Score the top lightly,
not enough to reach filling, and brush with egg. Bake in moderate oven until
pastry is golden and done. Good hot or cold.


Dimitri