Spanakopita

I love Greek food, I could eat it every day.

I've been making spanakopita for many years. You can eat them as an appetizer or as a meal.

You can shape them as triangles or make them as a pie. Either way, they are delicious.

1 lb phyllo pastry

Spinach Filling I (my preferred)

500g spinach - washed and roughly chopped (18 oz)

2 red onions - finely chopped

1 spring onion - finely chopped (optional)

2 cloves of garlic - crushed

2 eggs, beaten

200g feta cheese - crumbled (7 oz)

Pinch of grated nutmeg

1-2 tbsps. fresh dill - chopped (optional, but use)

Salt and pepper to taste

Some melted butter or olive oil for brushing (I prefer butter)

Direction

Sauté the onions in a large knob of butter or olive oil until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted.
Let the mixture cool down for a while and then tip into a bowl, leaving behind any excess liquid from the spinach. Mix in the feta cheese, eggs, nutmeg, spring onion and season. At this point you can add some chopped fresh herbs if you like; some fresh dill will lift the flavour.
Preheat the oven to 350 and start shaping the spanakopita triangles.
Spread one sheet of the phyllo dough on the kitchen counter and with a cooking brush drizzle with some melted butter or olive oil. Spread one more sheet on top and drizzle with some more butter.
Cut the phyllo sheets in 3-4 lanes (depending on if you like the spanakopita triangles to be small or larger). At the end of each lane add one tablespoon of the filling. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used. Continue with the rest phyllo sheets and filling.
Oil the bottom of a large baking tray, place the spanakopita triangles and brush them with some melted butter on top. Bake in preheated oven for 25-30 minutes, until golden and crispy.

Found at the Food Network site.

1 lb phyllo pastry

Spinach Filling II

1⁄4 cup olive oil

2 lbs spinach - cleaned, tough stems removed

6 spring onions - cleaned, sliced in 1/4 inch lengths

1 leek - white and tender part of green, sliced in 1/4 inch lengths (if very large, slice in half lengthwise before slicing)

1 medium red onion - chopped fine

3⁄4 cup fresh dill - minced

1⁄2-3⁄4 lb feta cheese - crumbled

3 eggs - beaten

Salt and pepper

1⁄2 cup extra virgin olive oil, approximately or melted butter (I prefer butter)

Direction

Heat 4 tbsp. of olive oil in a large saucepan and sauté the onions and leek until translucent, about 2-3 minutes.
Add the spinach and saute until the leaves have wilted and the liquid has cooked off, about 8-10 minutes.
Remove the pan from the heat and allow to cool somewhat.
When cool enough to handle, finely chop the spinach and place in a large bowl.
Lightly oil (always use olive oil!) a 12 inch in diameter, metal baking pan (you can use a larger baking pan - you will just have a thinner pita, but don't use a smaller one), or a 10 x 15 inch rectangular baking pan.
Add dill and feta cheese to the spinach. Add salt and pepper to taste (careful with the salt - the feta will add quite a bit of its own). Pour the eggs over and give a stir to combine well.
Open up the phyllo pastry and place on a work surface. Cover with a damp cloth as it will dry up rather quickly. (Continue to cover the pastry sheets with the damp cloth each time you remove one as you prepare the pie.).

If making triangles...

Spread one sheet of the phyllo dough on the kitchen counter and with a cooking brush drizzle with some melted butter or olive oil. Spread one more sheet on top and drizzle with some more butter/oil.
Cut the phyllo sheets in 3-4 lanes (depending on if you like the spanakopita triangles to be small or larger). At the end of each lane add one tablespoon of the filling. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used. Continue with the rest phyllo sheets and filling.
Oil the bottom of a large baking tray or use parchment paper, place the spanakopita triangles and brush them with some melted butter/oil on top.
Bake in preheated oven at 350 for 25-30 minutes, until golden and crispy.

If making in a pan...

Layer the phyllo in the pan, allowing the edges to hang over the sides of the pan, brushing each phyllo layer generously with olive oil.
Use up half the phyllo sheets to make the bottom pastry layer, allowing excess pastry to drape over edge of pan.
Put the spinach mixture in and press the top down gently to smooth filling. Tuck in the pastry draping over the edges.
Repeat layering with the remaining phyllo, oiling each sheet generously.
Using a sharp knife, score the upper layers of pastry into the size pieces you will want to serve once the pie is baked- BE CAREFUL NOT TO CUT THROUGH BOTTOM PASTRY.
Bake at 375 in the middle of the oven for approximately 40-45 minutes until it is golden brown. For the last 15-20 minutes, I put my baking pan directly on the oven floor to crisp it better.
Cool till just warm (never eat this hot! The flavours just wouldn't come through). Cut into serving pieces and serve either just warm or at room temperature.

Compliments to Chef Aline!

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Spanakopita - Making

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