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How to make Spanakopita Σπανακοπιτα Home made recipe (Part-1)

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Uploaded on Aug 14, 2011

This photo-recipe shows a special technique to make σπανακοπιτα (spanakopita). It is how mum makes it at home, Nea Ionia, Magnesia's (προσφυγων πολις, so προσφυγικη συνταγη) in Greece.
INGREDIENTS (for 8 pieces): 750g fresh spinach (note after processing it "salt and squeeze" and not too much salt, it will reduce to a small volume), 200g spring onions, 200g leaks (this is the Welsh influence if you fancy it), 30g of fresh dill, 350g of feta cheese, 8 sheets of fillo pastry, 150g of butter, olive oil, salt, pepper. If you like an ingredient more than the others (I love dill), then increase its quantity. Experiment using half or a quarter of these quantities to make 4 or even 2 pieces instead of 8. It will be quicker and easier.
Spinach contains a plethora of vitamins and minerals. Vitamin A lutein vitamin C vitamin E vitamin K magnesium manganese folate betaine iron vitamin B2 calcium potassium vitamin B6 folic acid copper protein phosphorus zinc niacin selenium and omega-3 fatty acids opioid peptides rubiscolins polyglutamyl folate Vitamin B9 folic acid.
Fillo (phyllo or filo) is a kind of dough that can be stretched (or rolled using a rolling pin) into very thin sheets. It is used in layers to make both sweet and savoury pastries, especially in eastern Mediterranean cookery (Minor Asia or Μικρα Ασια -- Σμυρνη, Izmir, Κωνσταντινουπολις, Constantinople, etc.). The English name comes from Greek phyllo φύλλο 'leaf'(1950s).
This technique produces long rolled pieces rather than the usual one piece flat pie. I think this way it is more presentable and takes less time to cook. There is also more crunchy fillo pastry per portion offering better overall texture. Simply delicious! I enjoy it with a glass of white wine. Proper homemade chilled ρετσινα if you can get it, without chemicals (retsina and not Domestos as my father-in-law used to call it).
Be patient and take your time making it. It is worth the effort. Plan it as your own unique Kitchen-Olympics achievement for London 2012 and above all ENJOY.

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