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Friday, November 25, 2011

Spanakopita or Spinach Pie

Yep, the day after Thanksgiving you won't be finding any old Turkey dishes here! This here gal isn't too traditional. I prefer my turkey at someone elses house! No huge clean up for me! My hunny and I had our Turkey Dinner down at the Big Bend Lodge. All you can eat buffet with all the trimmings an no dishes! What more could a gal want? How about this view we had while scarfing down dinner?!

OK, so you didn't click into the blog for pictures of our trip. But you have to admit, it WAS a great view!

So, here is a classic Greek dish by way of FAR West Texas. Spinach Pie in a flaky phyllo crust to wash down all that turkey you all ate yesterday!


9oz package Fresh Spinach
1lb Ground Beef
1 tbsp Olive Oil
1 tbsp Butter
2-3 tbsp Garlic, chopped
8oz White Mushrooms, chopped
2 tbsp dried Dill
1 tsp Chili Powder
Phyllo Roll
1 Egg, beaten with 1 tsp water
Parmesan (or 4oz Feta crumbles)
1-2 tsp Red Pepper Flakes (or to taste)

1) Cook spinach in salted water until wilted, about 10 minutes. Strain and leave in colander to cool.

2) In large skillet, brown meat and strain off excess grease. In same pan, add oil and melt butter. Add garlic and cook about 2 minutes then add mushrooms, dill, chili powder and return beef to pan. Cook until mushrooms are tender. Pour meat over spinach mixture and let cool.

3) Preheat oven to 375. Spray baking sheet with Olive Oil Spray.

4) Gently lay out one sheet of phyllo on pan, making it drape over edge about 1 1/2-2 inches. Repeat with 3 more sheets to cover pan bottom. Brush all with egg mixture and place two more sheets down the middle.

5) Spread spinach mixture evenly over dough. Sprinkle with Parmesan cheese and red pepper.

6) Layer remaining phyllo sheets across top, brushing each with egg wash until finished. Wrap overhanging dough over top.

7) Cut pie into diamond shapes. Place in oven for about 30-45 minutes. You will need to recut the pieces before serving.

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