Spanakopita

100 Things to Make for DinnerAudrey Trieschman

Classic dish that was part of our Greek menu. Prep time 30 min; bake time 55-60 min; resting time 15 minutes; allow 2 1/2 hours to prepare.

Ingredients

For the Spinach and Feta Filling

  • 32 oz frozen chopped spinach, thawed and well-drained
  • 2 bunches flat-leaf parsley, stems trimmed, finely chopped
  • 2 large yellow onions, finely chopped
  • 6 scallions, chopped
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh dill (optional
  • 5 eggs, beaten
  • 2 1/2 cups feta cheese, crumbled

For the Crust

  • 1 16 oz/1 lb package phyllo, thawed
  • 1 – 1 1/4 cups butter, melted and warm

Directions

  1. Prepare filling
    1. Drain spinach thoroughly in colander, squeezing out excess moisture.
    2. In a large skillet, saute onions in olive oil over medium heat until tender, stirring constantly.
    3. Add spinach, water, seasonings and herbs; cook until liquid is absorbed. Cool.
    4. In a large bowl, combine eggs and cheeses; stir in spinach mixture, blending well. Set aside.
  2. Assemble pita
    1. Carefully unfold phyllo.
    2. Line buttered pan with half of the phyllo sheets, making sure to overlap and drape phyllo over sides of pan (see illustration). To do this, brush each sheet generously with melted butter as you place it in the pan.
    3. Spread prepared filling evenly over phyllo.
    4. Fold overhanging phyllo over filling and brush top with butter.
    5. Top with remaining phyllo, buttering each sheet. Trim phyllo sheets used for top 1 inch beyond pan size.
    6. Tuck phyllo down the sides with edge of pastry brush to seal.
    7. Sprinkle a fww drops of water over top of pita to keep phyllo from curling during baking.
  3. Bake and serve
    1. Score through top layer with a sharp knife making 4 equal rows lengthwise in a 13×9 pan (sketch 2).
    2. Bake at 350 degrees for 55 to 60 minutes, or until golden brown.
    3. Remove from oven; let stand 15 minutes before cutting.

Notes:

  • Recipe calling for 1 lb of phyllo will use 10 sheets on the bottom and 10 sheets on the top.
  • The filling should not be too juicy as the bottom layers will become soggy.

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