IS IT GREEK OR IS IT ARAB?

" SPANKOPITA"

The above picture was the resultsof my "Greek" adventure with the New Zealand Spinach from my backyard as pictured below. The plant is very prolific...It does not need any pampering and they seed themselves every year. What I like about this spinach is there is a more of bite to it than the regular store bought spinach.

"NEW ZEALAND SPINACH"

I am always fascinated going to ethnic grocery stores. One of my favorites was the "International Grocerie" (that is how they spell grocery on their sign board). This one was owned by a Palestinian, but they closed the store after so many years shopping there. I think I am the only Filipino that shopped there. Mihcal the owner knew me and so did Wahdi who worked there. The store now is owned by an Arab looking man with a long scraggly beard. I don't like the set up of the store at all...They have an eating place in front now and the merchandise is Topsy-turvy! Luckily there is another store on Balboa Avenue...another "Internationl Grocery" newly opened and the store is very nice, clean and have the things I like to buy. This is where I get my goat cheese, filo dough leaves, puffed pastry dough, olives, sultana raisins, fresh and dried dates, dried apricots and many other things...Lucky me because it is also closer to home.

SPANAKOPITA

If you have the plant...separate each leaves from the stem, discard the stem, wash and clean and parboil in a pot of water.

2 lbs. spinach leaves

Drain, chop and set aside. Let stand for 15 minutes, then press out all the liquids.

In a bowl, combine;

1/2 cup chopped parsley

1/2 cup fresh dill

2 cups finely chopped onions

1 tsp. salt

the par-boiled spinach

Heat:

1/4 cup Extra-virgin Olive oil

Add and saute until soft and transparent:

3 cups chopped onion

Add:

the spinach mixture and saute for a few minutes

Add:

1/2 lb. feta cheese

1/4 tsp. ground black pepper

Prepare the filo leaves:

Place each filo leaf in a buttered 10" x 17" x 2" baking pan, brushing each leaf with melted clarified butter. Add the spinach mixture, spread into a thick layer then add the remaining filo l;eaves, again brushing with melted clarified butter. Cut into 3'' X 3" pieces with a sharp knife.

Bake a 375 degrees for 30 minutes until golden brown.