Greek Spinach Pie...

This is a simple recipe to master. The hardest part is working with Phyllo sheets, which can be found in the freezer section of your grocery store. Once you master Phyllo, a whole new world will open to you, such as making Baklava... can you hear my tummy growling?

Spanakopita,is a Greek style spinach and feta pie wrapped in light and flaky golden brown phyllo dough. The abundance of fresh herbs including dill as what truly makes this pie special. Since I am highly anemic, I have to eat foods that are high in iron, or my doctor threatens me with getting shots... no thank you doc! Spinach is one of those foods with high iron content and I love eating it! Spinach, feta and dill have to be one my favorites flavor combinations!

You can serve this as an appetizer by slicing it into tiny triangles. I like to cut into large portions for a meal. If you have or are an ovo-lacto vegitarian, this would be great recipe for you master.

Make sure you the Phyllo pastry sheets are defrosted be starting this recipe!

 

Ingredients:

2.5 lbs. spinach, chopped (you can substitute frozen, thawed well)

1/2 cup olive oil

4 large onions, diced

2 bunches green onions, diced (incl. 4 inches green)

1/2 cup parsley, chopped

1/2 cup fresh dill, chopped (substitute 3 tbsp. dried)

1/4 tsp. ground nutmeg

Salt and freshly ground black pepper to taste

1/2 lb. feta cheese, crumbled

4 eggs, lightly beaten

1/2 lb. ricotta or cottage cheese

1/4 cup butter, melted

1/4 cup olive oil

1 lb. phyllo pastry sheets

Preparation:

Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. Spinach should be dry.

Heat the olive oil in a deep saute pan or large dutch oven. Saute the onions and green onions until tender. Add the spinach, parsley, and dill and cook for 5 to 10 minutes until the spinach is wilted and heated through. Add the nutmeg and season with salt and pepper.

If using frozen spinach, you will want to cook until excess moisture evaporates. Spinach mixture should be on the dry side.

Remove from heat and set the spinach aside to cool.

In a large mixing bowl, combine the feta, eggs, and ricotta (cottage) cheese. Add the cooled spinach mixture and mix until combined.

Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease two 9 x 12 rectangular pans.

Unwrap the Phyllo:

Carefully remove the Phyllo roll from the plastic sleeve. Most packages come in 12 x 18 inch sheets when opened fully. Using a scissor or sharp knife, cut the sheets in half to make two stacks of 9x12 inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.

Prepare the Pita:

Layer about 10 sheets on the bottom of the pan making sure to brush each sheet with the butter/olive oil mixture. Add half of the spinach mixture in an even layer and press with a spatula to flatten.

Layer another 10 sheets on top of the spinach mixture making sure to brush well with butter/olive oil mixture. Repeat the process with the second pan.

Before baking, score the top layer of phyllo (making sure not to puncture filling layer) to enable easier cutting of pieces later. I place the pan in the freezer to harden the top layers and then use a serrated knife.

Bake in a preheated 350 degree oven until the pita turns a deep golden brown. If the pita is frozen when you put it in the oven, you will need approximately 45 minutes cooking time. If fresh, plan for approximately 20 to 25 minutes of cooking time.