Popular Greek Recipes- Spiralbound Cookbook #7

I'm not sure WHERE I bought this delightful cookbook, but I LOVE Greek food, and this cookbook has some AWESOME Greek recipes.  It was compiled by the Ladies of the Philoptochos Society, of the Holy Trinity Greek Orthodox Church, in Charleston, South Carolina, in June, 1976.

Here's the cookbook:

Here are some photos from the Greek Festival that Duane and I try to get to every year in South Minneapolis:

Here's a recipe for one of my favorites...SPINACH PETA (Spanakopeta):

Spinach Peta (Spanakopeta)

2 pounds spinach, finely chopped
1 T. salt
1 lb. feta cheese, crumbled
1 small onion, chopped fine
4 eggs, slightly beaten
2 T. olive oil
15 fila
1/2 lb. butter, melted

Wash spinach, and chop very fine.  Sprinkle with 1 T. salt and allow to stand 15 minutes.  Squeeze spinach to remove excess moisture.  (This is a very important step in making a good filling.)  Combine with cheese, onion, eggs, olive oil, and salt and pepper to taste.

Arrange 9 fila, which have been brushed with butter, in a greased pan 10" x 15", and cover with spinach filling.  Cover with 6 fila over all, brushing each with melted butter.  Seal edges to retain filling.  Brush top with melted butter. Chill until firm.  Cut through top layers to mark pieces.  Bake in 350 degree oven for 45 minutes.

Filling II:
4 pkgs. frozen chopped spinach
1 8-oz. package cream cheese
1 lb. feta cheese
1/2 c. grated Romano cheese (optional)
4 eggs
1 small onion, chopped fine
3 T. olive oil
1 tsp. chopped dill (optional)
1 tsp. salt
1/4 tsp. pepper

Allow spinach to stand at room temperature to defrost completely (do not soak in water).  Squeeze dry and combine with remaining ingredients.

Enjoy!