Greek Spanakopita
with Feta Cheese
Source: http://thegreekvegan.com
MAIN DISH
Contributed by the Martinos Family
Athinoula A. Martinos Center for Biomedical Imaging Benefactor
Spanakopita can also be made with other greens, such as dandelion or chard, in place of spinach. Thaw the spinach overnight or in a colander
under warm running water. Squeeze out the liquid and skip the pan-wilting step.
Ingredients
6 oz frozen chopped spinach, thawed and well-drained
2 bunches flat-leaf parsley, stems trimmed, finely chopped
1 large yellow onion, finely chopped
2 garlic cloves, minced
2 tbsp extra virgin olive oil
4 eggs
10.5 oz quality feta cheese, crumbled
2 tsp dried dill weed
Freshly-ground black pepper
For the assembly:
1/3 cup extra-virgin olive oil for brushing; more as needed
Eighteen 9×14-inch sheets frozen phyllo dough, thawed and at room
temperature
2 tsp whole milk
http://thegreekvegan.com
Method
1. Preheat the oven to 325 degrees F.
2. Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid by hand.
3. To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well-combined.
4. Unroll the phyllo (fillo) sheets and place them between two slightly damp kitchen cloths.
5. Prepare a 9 1/2″ X 13″ baking dish. Brush the bottom and sides of the dish with olive oil.
6. To assemble the spanakopita: Line the baking dish with two sheets of phyllo (fillo), letting them cover the sides of the dish. Brush with olive oil.
Add two more sheets in the same manner and brush them with olive oil. Repeat until two-thirds of the phyllo (fillo) is used up.
7. Now, evenly spread the spinach and feta filling over the phyllo (fillo) crust. Top with two more sheets, and brush with olive oil.
8. Continue to layer the phyllo (fillo) sheets, two at a time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer
with olive oil, and sprinkle with just a few drops of water.
9. Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil. Cut Spanakopita ONLY PART-WAY
through into squares or leave the cutting to later.
10.Bake in the 325-degree F heated-oven for 1 hour, or until the phyllo (fillo) crust is crisp and golden brown. Remove from the oven. Finish cutting
into squares and serve. Enjoy!
for Working with Phyllo: Remember that phyllo is paper thin and will break as you are working with it. For best results, place phyllo dough
sheets in between two very slightly damp kitchen towels before you start working with it (unless you think you will work fast enough that
the phyllo will not dry out.) Also, be sure to brush each layer with oil, don’t skimp.
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