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Armenian Spinach Pie

 

                                                                    

printer-friendly recipe

Betty’s recipe is easy and quick.  You’ll want more than one piece when it comes out of the oven!   yield: 12” x 16” pan



Ingredients:

 

Butter mixture:

2 eggs, beaten

½ cup butter, melted

1 cup milk, warmed                                      

 

Spinach filling:

½ cup onion, sauteed in oil

2-3 bunches spinach, boiled and squeeze dried

1 cup feta cheese, crumbled

Chopped parsley, optional

 

1 package phyllo pastry, defrosted and brought to room temperature

 

 

Method:

Preheat oven to 350° F.

 

Combine eggs, butter and warm milk and set aside.

 

Combine onions, spinach, feta and parsley and set aside.

 

Unroll phyllo pastry.  Put one sheet onto a 12”x 16” baking pan (or rimmed cookie sheet) and brush with butter mixture.  Repeat with another 10 sheets of phyllo.

 

Spread spinach filling evenly on top.  Repeat layering of phyllo sheets and butter until all of the phyllo sheets are used up.

 

Pour remaining butter mixture over the top layer of phyllo and spread evenly.  Score/cut into squares before baking.

 

Bake for 25 minutes.  Serve warm.

 

Enjoy!

 

 

 

 

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