Category: Meatless -

Spanakopita (Greek Spinach Pie)     

Ingredients:
20 oz baby spinach
1 cup red onion, finely chopped
6-8 green onions, finely chopped
2 cloves garlic, minced
1/3 cup chopped fresh dill
1/3 cup chopped fresh mint, optional
1/2 cup chopped fresh parsley, optional
12 oz feta, drained & crumbled
1 large egg
1 lb phyllo pastry, defrosted
Extra virgin olive oil

Preparation:
Heat oven to 375 degrees. Combine spinach, onion, green onions, garlic, herbs, and feta. Use your hands to mix everything together, squeezing the feta into the other ingredients. Add salt and pepper to taste. Add egg and mix in well.

Unwrap and unroll phyllo. Coat a 9x13 pan or 12 inch cast iron generously with olive oil. You'll want to be generous with the olive oil throughout this dish for the best flavor and texture. Arrange 4-6 sheets of phyllo around the pan, draping each across the bottom and let the extra hang over the side of the pan. Drizzle with olive oil. Rumple 2-3 sheets phyllo (one at a time) so they just cover the bottom of the pan. Drizzle with olive oil. Arrange half the spinach mixture across the bottom. Rumple 4-6 sheets of phyllo and arrange over spinach; drizzle with olive oil. Spoon remaining spinach mixture evenly over phyllo. Fold the phyllo sheets that are draped over the side of the pan over the spinach filling, one at a time. Drizzle with more olive oil. Rumple remaining sheets so they fit over the top of the pan. Every layor or two, drizzle with more olive oil and finish with a drizzle of olive oil.

Using a sharp serrated knife cut the spankopita into service sized squares. Bake in preheated oven 45-60 minutes, until the top is very crispy and nicely browned. Let cool on a rack 15 minutes before serving.

Recipe courtesy of Chef Aria Kagan and Honeycomb Kitchen Shop
www.HoneycombKitchenShop.com

Date added: 2022-06-22
Number of visits: 2524