Spanakopita
Greek Spinach Pie
Submitted By: Taz
Ingredients:
1 lb Phyllo Dough - country style preferred
Extra Virgin Olive Oil as needed
Filling:
4 Tbs / 2 oz. Unsalted Butter
3 Green Onions (white and light green parts only) - sliced thin
1 Small Red Onion - finely chopped
1 Medium Leek (white and light green parts only) - halved and sliced thin
3 cloves Fresh Garlic - minced
1 lb Fresh Spinach - small chopped
2 Bunches Flat Leaf Parsley - chopped
⅛ tsp Fresh Ground Nutmeg
12 oz. Feta Cheese - crumbled
2 Large Eggs - beaten
Kosher Salt to taste
Fresh Ground Black Pepper to taste
-OPTIONAL-
2 Tbs Fresh Dill - chopped
Preparation:
- Melt the butter in a large skillet over medium-high heat until shimmering
- Once the butter is melted, add the onions and leek - Sauté until softened (apx 3 minutes) - Add the garlic and continue to sauté for 2 minutes - Add the spinach and continue to sauté until wilted and most of the liquid is cooked off - Remove from heat and allow to cool until easily handled
- Once the mixture has cooled, add the parsley, dill (if using), nutmeg and feta cheese - Thoroughly combine - Add the eggs and thoroughly combine - Season with salt and pepper to taste - Set aside until needed
- Unroll your phyllo dough and place between 2 slightly damp kitchen towels
- Brush the bottom and sides of a 13" X 9" baking dish with olive oil
- Place a phyllo sheet in the bottom of the baking dish (allow to cover the sides/hang over) - Brush with olive oil and lay another phyllo sheet on top - Repeat for a total of 2/3 of the phyllo sheets
- Add the filling and gently spread into a single, even layer
- Repeat step 7 with the remaining phyllo dough sheets to cover
- Using a sharp knife, score the top layers of phyllo into serving size 'squares' (this will help later for serving)
- Preheat oven to 375ºF
- Bake in the center of the oven for 30 minutes
- Move to the lowest spot in the oven (on the 'floor' of the oven if possible) and continue to bake until the top is crisp and golden brown (apx 15-20 minutes more)
- Remove from oven and allow to cool for at least 15 minutes (20-30 minutes is best) before cutting along your score lines and serving just warm or at room temperature
