|
SPANAKOPITA (Spinach Pie)
Spanakopita can be assembled and then frozen for up to three months. When you're ready to bake, it can go straight from the freezer into the oven.  1/4 cup good olive oil1 cup chopped yellow onion 3 scallions, white and green parts, chopped 2 (10-ounce) packages frozen chopped spinach, defrosted 4 extra-large eggs, lightly beaten 3 tablespoons freshly grated Parmesan cheese Plain dry bread crumbs 1 teaspoon grated nutmeg 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 cups small-diced feta cheese (12 ounces) 3 tablespoons toasted pine nuts 24 sheets frozen phyllo dough, defrosted 1/4 pound (1 stick) unsalted butter, melted Flaked sea salt, such as Maldon, for sprinkling Preheat the oven to 375 degrees F. Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl. When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.  Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of
bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs.
(Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and
sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as
if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach
the end of the sheet. The filling should be totally enclosed.
Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot. Note: When working with phyllo dough it's important to keep it covered with a slightly damp dishcloth and some plastic wrap. You don't want the dishcloth to be 'wet' as it will affect the dough, just very slightly damp. Once the dough is defrosted I lay it out and cover it with the plastic wrap and then cover that with the dishcloth. Once a piece of phyllo dries out it's totally useless and will crumble into dust. There is a talent to working with phyllo, but worth the effort. Back to Dinner Party or Greek Foods |