Spanakopita Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 package phyllo pastry
3 lbs. fresh spinach, washed, stems cut off and coarsely chopped 2 " wide pieces, placed in a pan, damp
2/3 cup olive oil
2 leek bunches, each stalk separated & washed, cut length wise, than 1/4" round sections (using all the white & some green part of the leek)
4 green onion, chopped into thick sections
2 teaspoons dill, finely chopped
1⁄4 teaspoon nutmeg
2 tbsp. plain Greek yogurt
3 lbs. feta cheese, crumbled
4 eggs, lightly beaten
salt & pepper
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Directions: |
Directions:Heat the washed spinach, do not add water the moisture from washing the spinach is enough.
Sauté spinach in oil on medium high, in a 8 Quart pot until just wilted 3-5 minutes, stirring occasionally, remove from pan set aside in a colander to drain.
Fry leeks in the olive oil for 10 minutes, add green onion and fry a further 5 minutes.
In a large bowl mix leek/onions & spinach, add dill, cheese and eggs.
Stir to combine and check taste for the amount of salt & pepper.
Brush a 9x13" baking dish with oil and line with 3 sheets of phyllo.
Brush each layer with oil and place in another 3 sheets of phyllo continue to brush each laver until you have 3 layers.
Pour in the spinach mixture and top with 6 sheets of phyllo, brush with oil. Tuck in any phyllo dough that is hanging over the edges.
Brush top layer with oil and score it with a very sharp knife blade in serving size squares.
Sprinkle with water to keep the phyllo from curling.
Bake in 375º oven for about 45-60 minutes, or until it has puffed and is golden.
Allow to sit for 5 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:35 minutes |
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