Thursday, January 26, 2012

Easy Spanakopita

I tried looking this recipe up on my blog and was shocked that I hadn't posted it before now?!  During the spring when baby spinach is in season and is plentiful in our CSA boxes, I make this recipe a lot!  It's fast, easy and delicious.  Serve on its own, with a salad or as a side dish - you'll be amazed at how easy and economical it is!

3 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1lb baby spinach
1 large egg
1/4 cup flat leaf parsley, finely chopped
1/4 cup fresh dill, finely chopped
6 oz feta cheese, crumbled
1 1/2 tsp Kosher salt
1/4 tsp white pepper
10 sheets phyllo dough, thawed if frozen
1/2 cup (1 stick) unsalted butter, melted
  • Preheat oven to 350F.  Heat oil in a large skillet over medium heat.  Add onion and saute for approx. 8 minutes, or until softened.  Add garlic and saute, stirring constantly to prevent burning and sticking, for 1 minute.  Gradually add the spinach leaves and saute, stirring often, until wilted.  Transfer to a medium sized bowl and stir in egg, feta, herbs, salt and pepper.  Set aside.
  • Lay 1 sheet phyllo on parchment lined rimmed baking sheet (cover remaining phyllo sheets with a damp teacloth as they will dry out really quickly!), and brush all over with the melted butter.  Repeat twice.  Spread spinach mixture in the centre and gently spread to within 1 1/2" of the edge of the pastry.  Top with 3 more buttered sheets.  Fold in sides to seal the spinach mixture in the pastry sheets.  Butter remaining 4 sheets and crumple gently like tissue paper, on top. 
  • Place in oven and bake until a golden brown (approx. 40 minutes)
  • ENJOY!  

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