Spanakopita

Name: Spanakopita
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 20 oz Spinach, two packages; 3 tbsp Extra virgin olive oil, for the filling; 1 Yellow onion, finely chopped; 6 stalks Green onions (scallions), sliced; ½ cup Dill (fresh), chopped; ½ cup Flat-leaf parsley, chopped; 12 oz Feta cheese, crumbled; 3 Eggs (large), beaten; ¼ tsp Ground nutmeg (optional); ½ tsp Ground black pepper; 16 oz Phyllo dough, one package, thawed; 8 tbsp Unsalted butter, melted, for brushing

1 hr 30 minServes 8$73.44

Wilted spinach is mixed with crumbled feta, softened onion and green onion, dill, parsley, and egg, then baked between buttered sheets of phyllo until the top is flaky and golden. This version is baked as one large pie and cut into squares.

Ingredients

20 ozSpinachtwo packagesBuy 2 packages
3 tbspExtra virgin olive oilfor the fillingBuy 1 bottle
1Yellow onionfinely choppedBuy 0.32 lb
6 stalksGreen onions (scallions)slicedBuy 1 bunch
½ cupDill (fresh)choppedBuy 1 package
½ cupFlat-leaf parsleychoppedBuy 1 bunch
12 ozFeta cheesecrumbledBuy 2 packages
3Eggs (large)beatenBuy 1 carton
¼ tspGround nutmeg (optional)Buy 1 jar
½ tspGround black pepperBuy 1 jar
16 ozPhyllo doughone package, thawedBuy 1 package
8 tbspUnsalted buttermelted, for brushingBuy 1 package

Method

Thaw the phyllo as its package directs and heat the oven to 375°F (190°C).
Wilt the spinach in a large pot with a splash of water, cool, squeeze it very dry, and chop it.
Cook the onion in the olive oil until soft, add the green onions for 1 minute, and cool.
Mix the spinach, onion mixture, dill, parsley, feta, eggs, nutmeg if using, and pepper.
Brush a 23 x 33 cm baking dish with butter and layer in half the phyllo sheets, brushing each with butter; spread in the filling, then layer the remaining sheets on top, buttering each.
Score the top into squares and bake until deep golden and crisp, 45 to 50 minutes; rest 10 minutes before cutting.