inthekitchen
Chef Rem Uk Lian Homer ’ s Restaurant Stuffed into a flaky , buttery envelope , cheese and spinach meld together , transforming bitter leafy greens into a decadent snack . Homer ’ s recipe emphasizes dill and mint , the generous use of these herbs brightening the spinach filling and adding layers of potent flavour .
Spanakopita
INGREDIENTS Filling 1 / 2 cup olive oil 1 large onion , chopped 1 cup green onion , chopped 1 cup leek , chopped 4 cloves garlic , chopped 1 lb raw baby spinach 1 cup fresh parsley , chopped 1 / 3 cup fresh mint , chopped 1 / 2 cup fresh dill , chopped 1 egg 1 / 2 cup feta
4 . Add spinach filling on top of the phyllo . 5 . Fold over-hanging phyllo dough on top of the filling . 6 . Layer 4 more phyllo sheets on top of the filling , brushing each sheet lightly with olive oil . 7 . Tuck overhanging phyllo dough into the pan to seal . 8 . Brush olive oil on top and pre-cut 12 pieces . 9 . Bake for 45 minutes until pastry is golden brown . If using a convection oven , turn off fan .
Yield 12 pieces
Pastry 8 sheets phyllo pastry 1 / 4 cup olive oil
METHOD Filling 1 . Sauté onion , green onion , leek and garlic in olive oil until they are light brown . 2 . Add spinach , parsley , mint and dill . Cook for 2 minutes . 3 . Remove from heat . Cool mixture and drain any excess moisture . 4 . Once cool , add egg and crumbled feta . Mix .
ASSEMBLY 1 . Pre-heat oven to 350 ° F . 2 . Brush 10 x 10 inch pan with olive oil . 3 . Layer 4 sheets of phyllo in the pan , brushing each sheet lightly with olive oil .
14 ciao ! / may / jun / two thousand twenty-one