Here is one of my favorite recipes for Spanakopita – a Greek spinach pie with flaky phyllo pastry. It would be delicious served along with roast lamb and new potatoes for Easter – or at anytime of the year. A dessert made from lemons would be the perfect finish. Spanakopita also makes a satisfying meal with a hearty Greek salad on the side. The Greeks often serve this dish as a snack.
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2 pounds spinach leaves, stemmed, rinsed, coarsely chopped
(or three 10-ounce bags)
1/4 cup olive oil
1 large onion, finely chopped
4 scallions, finely chopped
1 garlic clove, minced
1/4 cup snipped dillweed or 2 tablespoons dried dill (or parsley or basil)
4 large egg, lightly beaten
8 ounces quality feta cheese, finely crumbled
2 to 3 tablespoons freshly grated Parmigiano Reggiano
1/2 cup ricotta cheese or 1/4 cup heavy cream
1/2 to 1 teaspoon sea salt and freshly ground black pepper
2 to 3 dashes grated nutmeg
about1/2 pound phyllo pastry (16 sheets)
2 sticks unsalted butter, melted
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Preheat oven to 350 degrees. Prepare spinach as directed and set aside. Heat oil in a large skillet over medium heat; saute onion, scallion and garlic until soft, about six minutes. Add the chopped spinach in portions as it wilts down. Cook and stir until liquid is released then evaporates, about 10 minutes. Transfer to a large bowl and cool. Lightly squeeze out and drain (or press out with a fork) any excess liquid. Stir in dillweed, eggs, both cheeses, ricotta or cream and seasonings. Grease a 13 inch by 9 inch pan. Unroll phyllo on a dry work surface. Keep covered with a sheet of parchment or waxed paper and a slightly damp tea towel to prevent drying. Line the pan with a sheet of phyllo, pressing into corners. Brush the entire sheet lightly with butter. Continue adding and buttering seven more layers. Spread the spinach filling over the top of the pastry sheets. Top the filling with another sheet of phyllo; brush with butter. Add 7 more sheets using the same method. Brush top with butter. If phyllo seems too thick around the edges, pastry can be trimmed slightly with a sharp knife. Bake for 45 minutes or until pastry is crisp and golden brown. Cool for about five minutes to let the pastry set, then cut into squares or diamond shapes.
- Tips:
- Use quality ingredients including imported Greek Feta for best results.
- Baby spinach leaves have tender stems that can be included.
- You can substitute about 1-1/2 boxes frozen spinach leaves (10 ounces) for the fresh spinach.
- The unbaked spinach pie can be well wrapped and frozen before baking. Increase baking time slightly and put in the oven while frozen.
- Work quickly with phyllo and keep covered at all times so it doesn’t dry out.
- Many Greeks serve each portion with a spoonful of Tzatziki Sauce. Make this by starting with 2 cups of plain Greek yogurt (rich and thick) then stir in ingredients like seeded cucumber diced in tiny cubes, minced garlic, fresh chopped mint or parsley and a squirt of lemon juice. Add a dash of salt and black pepper, to taste.
Photos Copyright by Susan Fuller Slack
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