Quick & Easy Spanokopita

This is a recipe that I got from "Martha Stewart Living" magazine. When the spinach is readily available in our crop share basket, we eat this like it's going out of style! Paired with the lemon-roasted potatoes (see my "go-to potatoes" post on May 4th, 2009), it is a wonderful meal, add a salad or steamed asparagus (also ripe for the picking at the same time as spinach!), and this is a nice lunch.

QUICK SPANOKOPITA

Ingredients:

3 tbsp EVOO

1 large onion, finely chopped

3 garlic cloves, minced

1 lb baby spinach leaves

1 large farm-fresh egg

1/4 cup fresh parsley, finely chopped

1/4 cup fresh dill, finely chopped

6 oz feta cheese, crumbled (or as much as you fancy!!)

1 1/2 tsp coarse salt

1/4 tsp freshly ground pepper

10 sheets of phyllo dough, thawed if frozen

1/2 cup (1 stick) unsalted butter, melted

• Preheat oven to 350F


• Heat EVOO in a large skillet over medium heat. Add onion and garlic, and saute until softened and fragrant - approx. 8 mins.


• Gradually add spinach and cook, stirring often, until wilted - approx. 5 mins.


• Transfer spinach mixture to a bowl and stir in egg, herbs, feta, salt and pepper.


• Lay 1 sheet of phyllo pastry on a parchment-lined baking sheet (cover remaining sheets with a damp towel to prevent them drying out), and brush lightly with butter. Repeat twice.


• Spread spinach mixture in centre, leaving approx. 1" border.


• Top with three more butter sheets of phyllo pastry. Fold in sides to make a rectangular package.


• Lightly crumple remaining 4 sheets of phyllo pastry and place on top of spanokopita. Lightly brush with butter.


• Bake until dark golden, approx. 40 minutes


• ENJOY!