Deep Dish Spanakopitta
pages 128-129 in the book

1 sauté the onions and mushrooms in a little water until tender, adding lemon juice, black pepper, white pepper, and nutmeg while cooking. Remove from heat and stir in spinach. Add feta, ricotta, and egg, mixing with a spoon.
2 melt butter. Cut 8 phyllo leaves in half. Brush each leaf very lightly with butter, placing one on top of another in a 9-inch square baking dish until half the leaves are used.
3 spoon spinach-cheese mixture onto bottom layer of phyllo. Repeat process of buttering the remaining phyllo leaves and layering them on top of the filling. Trim edges of phyllo to fit the baking dish.
4 bake at 400 degrees F for 25 minutes, or until golden. Serve immediately.



- 2/3 cup chopped onion
- 1 1/2 cups sliced mushrooms
- 1 1/2 tablespoons lemon juice
- Black pepper
- White pepper
- Pinch of nutmeg
- 6 ounces spinach, cleaned and torn into smaller pieces
- 8 ounces mild feta cheese, crumbled
- 1/2 cup ricotta cheese
- 1 egg, slightly beaten
- 3 tablespoons butter
- 8 sheets phyllo dough


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