Sunday, October 9, 2011

Spinach Pie

spinach pie

The first time I ever made spanakopita, it was in a foods class with a group of grade 11 girls.  We were making the appetizer version, which had a lot of folding phyllo into tiny little triangles, this way and that.  I learned something valuable that day, and it wasn't that spanakopita is delicious.

I can't fold the $^%@ phyllo triangles, people.  No matter how I tried, it just wouldn't work-so spinach PIE is for me.  No folding phyllo!  Plus this pie is SO delicious, you can make it for your family and serve with a salad for a light lunch or dinner.  We loved it!  The leftovers re-heat nicely in the oven, too.  Don't let phyllo scare you off, this is really easy!  You can do it!

The bonus is that your kids will discover that spinach is DELICIOUS.

Adapted from Whining and Dining

3 packages of frozen chopped spinach, thawed and all the water squeezed out
2 cups chopped onion
1/2 cup chopped green onion
185 g feta cheese, crumbled
1/4 cup chopped flat leaf parsley
1/4 cup chopped fresh dill
1/2 cup freshly grated Parmesan Cheese
4 cloves of garlic, minced
salt and fresh cracked pepper
3 large eggs
olive oil
8 sheets of phyllo pastry, thawed

Pre-heat oven to 375 F.

In a large pan, fry the onion and garlic in a little olive oil until translucent and soft, about 5 minutes.  Add the green onions and fry about another 3 minutes.  Crumble in the drained and squeezed dry spinach into the pan and continue to fry a bit to get ride of any excess moisture.

Dump the spinach/onion mixture into a large bowl and set aside to cool.  When cool to touch, crumble in the feta, and add the freshly grated Parmesan cheese, parsley, dill, salt and pepper.  Beat the eggs in a small bowl and stir them in as well.  Set aside.

Line a large cookie sheet with parchment paper.  Lay one sheet of phyllo on the parchment, then brush it lightly with olive oil.  Lay another sheet of phyllo on top.  Continue, until you have used 4 sheets of phyllo.  Spread the spinach mixture on the phyllo stack, leaving about a 1 1/2 inch border around the edge.   Fold the phyllo edges up and over the sides of the filling, brushing them with olive oil.   On the counter, start another stack of phyllo-1 sheet, brush with oil, another sheet, brush again, etc until you have used four sheets.  When you are finished, pick up the stack and center it over the filling. Tuck the edges under the bottom of the pie, and brush the top with olive oil.  Bake in the very bottom rack of the oven for about 40 minutes or until the pastry is golden brown.

Makes six servings
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