Ingredients: |
Ingredients: Filling
1/4 C WATER
12 OZ. FETA CHEESE, RINSED, PATTER DRY, AND CRUMBLES INTO FINE PIECES (ABOUT 3 C.)
3/4 C. WHOLE-MILK GREEK STYLE YOGURT
4 MEDIUM SCALLIONS, SLICED THIN (ABOUT 1/2 CUP)
2 LARGE EGGS, BEATEN
1/4 CUP MINCED FRESH MINT LEAVES
2 T. MINCED FRESH DILL LEAVES ( OR 1 T. DRIED)
3 MEDIUM GARLIC CLOVES, MINCES OR PRESSED
1 TSP. GRATED ZEST + 1 T. JUICE FROM 1 LEMON
1 TSP. GROUND NUTMEG
1/2 TSP. GROUND BLACK PEPPER
1/4 TSP. TABLE SALT
1/8 TSP. CAYENNE PEPPER
PHYLLO LAYERS
8 T. UNSALTED BUTTER, MELTED
1/2 LB. (14X9-INCH) PHYLLO THAWED
1 1/2 OZ. PECORINO Romano, GRATED FINE (ABOUT 3/4 TO 1 C.)
2 TSP. SESAME SEEDS
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Directions: |
Directions:1. FOR THE FILLING: PLACE SPINACH AND WATER IN LARGE MICROWAVE-SAFE BOWL. COVER BOWL WITH LARGE DIAMETER DINNER PLATE. MICROWAVE ON HIGH POWER UNTIL SPINACH IS WILTED AND DECREASED IN VOLUME BY HALF, ABOUT 5 MINUTES.
USING POTHOLDERS, REMOVE BOWL FROM MICROWAVE AND KEEP COVERED 1 MINUTE. CAREFULLY REMOVE PLATE AND TRANSFER SPINACH TO COLANDER IN SINK. USING BACK OF WOODEN SPOON, PRESS GENTLY AGAINST COLANDER TO RELEASE EXCESS LIQUID. TRANSFER SPINACH TO CUTTING BOARD AND ROUGHLY CHOP. TRANSFER TO CLEAN KITCHEN TOWEL AND SQUEEZE TO REMOVE EXCESS WATER. PLACE DRAINED SPINACH IN LARGE BOWL. ADD REMAINING FILLING INGREDIENTS AND MIX THOROUGHLY . (FILLING CAN BE MADE UP TO 24 HOURS IN ADVANCE AND KEPT IN THE FRIG.)
FOR THE PHYLLO LAYERS
ADJUST OVEN RACK TO LOWER-MID POSITION AND HEAT OVEN TO 425º. LINE RIMMED BAKING SHEET WITH PARCHMENT PAPER. USING PASTRY BRUSH, LIGHTLY BRUSH 14X9-IN RECTANGLE IN CENTER OF PARCHMENT WITH MELTED BUTTER TO COVER AREA SAME SIZE AS PHYLLO. LAY 1 PHYLLO SHEET ON BUTTERED PARCHMENT, AND BRUSH THOROUGHLY WITH MELTED BUTTER. REPEAT WITH 9 MORE PHYLLO SHEETS, BRUSHING EACH WITH BUTTER. YOU WILL HAVE 10 SHEETS OF PHYLLO.
SPREAD SPINACH MIXTURE EVENLY OVER PHYLLO, LEAVING 1/4 INCH BORDER ON ALL SIDES. COVER SPINACH MIX WITH 6 MORE PHYLLO SHEETS, BRUSHING EACH WITH BUTTER AND SPRINKLING EACH LAYER WITH ABOUT 2 T. PECORINO CHEESE. LAYER 2 PHYLLO SHEETS ON TOP, BRUSH EACH WITH BUTTER. LAST 2 LAYERS SHOULD NOT BE SPRINKLED WITH PECORINO.
WORKING FROM CENTER OUTWARD, USE PALMS OF YOUR HANDS TO COMPRESS LAYERS AND PRESS OUT ANY AIR POCKETS. USING SHARP KNIFE, SCORE PIE THROUGH THE TOP 3 LAYERS OF PHYLLO, INTO 24 EQUAL PIECES. SPRINKLE WITH SESAME SEED. BAKE UNTIL PHYLLO IS GOLDEN AND CRISP, 20-24 MINUTES. COOL ON BAKING SHEET 10 MINUTES OR UP TO 2 HOURS. SLIDE SPANAKOPITA, STILL ON PARCHMENT, TO CUTTING BOARD. CUT INTO SQUARES AND SERVE |
This recipe for Greek Spinach and Feta Pie is from