Spanakopita
A few days ago, I came across a blog whose title quickly caught my eye - Closet Cooking - because my kitchen is little more than an afterthought; an alcove in the living room that just happens to have a stove in it. Kevin’s exploration into Greek food sounded better and better with each recipe I read, and when I finally reached his Spanakopita post, I knew I needed to make it. I think next time I might add a bit more cheese, probably ricotta, but otherwise it was perfect - when it came out of the oven the crust was light and flaky and the filling was amazing. This is definitely being added to my “Yums” folder!
Ingredients & Method (adapted from Closet Cooking)
- 2 lbs of spinach - steamed, squeezed, drained and chopped
- 1 c crumbled feta
- 1/4 c chopped dill
- 1/4 c chopped parsley
- 1 bunch of green onions, sliced
- 3 eggs, lightly beaten
- Phyllo Dough
- salt and pepper to taste
- olive oil
Preheat the oven to 350°. In a large bowl, mix together the first 6 ingredients.
Brush a light sheen of oil on the bottom of a baking pan. Brush a light sheen of oil onto the top of a sheet of phyllo and gently (!!) place it in the pan. Continue until you have 6 layers in the pan, then cover the whole mess with the spinach mixture. Then lay down another 6 layers of olive oil-brushed phyllo.
Bake 30-50 minutes, until the crust is a nice golden brown. We served ours with an array of olives and potatoes mixed with dill, garlic, parsley, and onion; the leftovers probably won’t last long!
(meg)
