"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Spanakopita ( Greek Spinach and Feta Pie) Recipe

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This recipe for Spanakopita ( Greek Spinach and Feta Pie), by , is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julia Little

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
2 ten ounce bags leaf spinach rinsed
1/4 cup water
12 oz. feta cheese rinsed patted dry crumbled into fine pieces about 3 cups
3/4 cup whole milk Greek yogurt
4 medium scallions sliced thin
2 large eggs beaten
1/4 cup minced mint leaves
2 Tbs minced dill leaves
3 medium garlic cloves minced or pressed about 1 Tbsp
1 tsp grated zest plus 1 Tbsp juice from 1 lemon
1 Tsp ground nutmeg
1/2 tsp salt
Phyllo Layers:
7 Tbsp unsalted butter melted
1/2 pound (14 x 9 inch phyllo thawed
1 1/2 oz. Pecorino Romano cheese grated fine
2 tsp sesame seeds (optional)

Directions:
Directions:
For the filling; Place spinach and water in a large bowl and microwave covered with a large dinner plate on high power until spinach is wilted about 5 minutes. Using pot holders remove bowl from microwave and transfer spinach to colander. Once drained transfer to cutting board and chop roughly. place spinach on a kitchen towel and squeeze to remove excess water. Place spinach in large bowl Add filling ingredients and mix thoroughly.
For Phyllo Layers:
Adjust oven rack to lower middle position and heat to 425 F.
Line rimmed baking sheet with parchment paper and lightly brush a 14 by 9 inch rectangle in center of parchment with melted butter. Lay 1 phyllo sheet on buttered parchment and brush with butter. Repeat with 9 more layers.
Spread spinach mixture evenly over phyllo leaving 1/4 inch border. Cover spinach with 6 more phyllo layers brushing each with butter.
Working from center outward using the palm of your hands compress layers and press out any air pockets. Using a sharp knife score through top 3 layers of phyllo into 24 equal pieces Sprinkle with sesame seeds if using.
Bake until top is golden and crisp 20 to 25 minutes. Cool on baking sheet 10 minutes. Slide Spanakopita on parchment to cutting board and cut along score lines. serve.

Number Of Servings:
Number Of Servings:
6 - 8 as main dish or 12 -16 as an appetizer

 

 

 

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