Spanakopita (Spinach Pie)
Dinners, International
Ingredients
Bowl of olive oil and brush
1 large, chopped onion
2 cloves minced garlic
2 pounds cooked, chopped spinach, as drained as possible, salted (*2)
1/4 tsp. parsley
2 eggs, beaten
1 1/2-2 Cups crumbled feta
1/2 box Phyllo dough (1 lb. box) (*1)
mozzarella
Description
Greek spinach pie.
Directions
Preheat oven to 350. Lightly oil a 9x13 pan.
Sauté onion and garlic with a bit of olive oil and some salt, if desired, or leave it raw.
Stir together onion, garlic, spinach, parsley, eggs, and feta.
Lay a sheet of pastry in your pan, lightly oil and place another, and lightly oil, and a third, and lightly oil. If your sheets are too large, you may need to fold them or cut them to fit.
Place a fourth sheet, lightly oil, spread with spinach mixture and a sprinkle of mozzarella.
Repeat this whole process-using 3 sheets each time- until you have used all of the filling.
Lay on another sheet, lightly oil, and repeat several times (at least 3 more sheets, but you may want to use up the package. More sheets means more crisp).
Bake 30 minutes. Top with a sprinkling of mozzarella, then bake another 10-15 minutes.
Let rest a few minutes before serving.
Notes
*1 Keeping a slightly dampened towel on the pastry sheets can help keep them from drying and crumbling while you work.
*2 Cooking your own spinach easy. Just put your spinach in a pot of salty, simmering water for a minute or so. When the leaves look wilted, but still bright green, remove them to a strainer. Chop in a food processor just enough to make smaller pieces.