The difference beteeen spanakotiropita and spanakopita is, the latter has no cheese. If you wish to make spanakopita, you can use this recipe but leave out the feta.
2 pounds fresh spinach, chopped
1 large onion, chopped
4 tablespoons olive oil
5 tablespoons chopped parsley
1/2 pound feta cheese
3 eggs, lightly beaten
1 pound phyllo dough (20 sheets)
1/2 cup melted butter
pepper to taste
Preheat oven to 375 degrees.
1. In a heavy sauce pan saute the onion in olive oil until translucent. Add the spinach. Stir until all of the spinach is coated with oil and has cooked down somewhat.
2. Remove from heat, add pepper and parsley. Set aside to cool then drain any remaining liquid.
3. In a large bowl crumble the feta cheese into the eggs. Add the cooled spinach mixture. Stir well.
4. Butter the bottom and sides of a 9 x 14 inch baking dish.
5. Unfold the phyllo dough on a flat surface (cover with a clean, damp towel to keep the dough from drying out). Place the top sheet in the baking dish and brush with butter. Add the next layer of phyllo and brush with butter. Continue adding phyllo in this fashion until you have8-10 sheets on the bottom of the dish.
6. Add the spinach filling, then add each remaining sheet of phyllo brushed with butter. DO NOT PRESS DOWN.
7. Bake covered for 30 minutes or until golden brown. Allow to cool slightly before serving. Drizzle the plate with a little balsamic vinegar for a nice addition.
