Greek Spinach Pie (Spanakopita)
Greek Spinach Pie (Spanakopita) Serves 12-15 people 1 lb. Phyllo sheets ½ c. Extra virgin olive oil Spinach Filling: ¼ c. olive oil 2 lbs. Spinach, cleaned, dried 6 Spring onions, sliced 1 leek, white part only, cut ¼” lengths, washed well 1 medium red onion, finely chopped 1.5 tsp dill weed ½- 3/4 c. feta cheese, crumbled 3 eggs, beaten Dill weed (fresh or dried), Salt, Black Pepper to taste. Method: Heat 4 tbsp. oil in a large pan and sauté onions and leek until translucent, 2-3 minutes; add spinach and sauté until leaves have wilted and the liquid has cooked off. Drain spinach mixture over a colander. When cool enough to handle, squeeze out excess moisture and chop and transfer to a mixing bowl. Preheat oven to 375*. Oil a 10”x14” baking pan. Add dill and feta cheese to spinach. Season with salt and pepper. Add eggs. Open phyllo box and place on a work surface. Cover with a damp cloth when removing each sheet. Also eliminate excess wind and breezes that will dry out exposed phyllo. Lay the phyllo in the pan, allowing the edges to hang over the sides of the pan, brushing each layer generously w/ olive oil. Use 8-10 sheets for the bottom layer, allowing excess pastry to drape over the edge of the pan. Put the spinach mixture in baking pan and smooth out. Tuck the overhanging pastry over spinach. Repeat layering the top with 8-10 phyllo sheets, oiling each sheet generously. Tuck in edges. Score the top dough with a sharp knife into 12 portions. Bake 40-45 minutes until golden brown. Let sit 15 minutes prior to cutting and serving.