SPANAKOPITA (GREEK SPINACH PIE)

PREP TIME 20 minutes COOK TIME 1 hour YIELD 12 servings

INGREDIENTS INSTRUCTIONS FOR THE SPINACH AND FETA FILLING 1. Preheat oven to 325°F.  16 oz fresh spinach, rinsed, well drained and 2. Before you begin mixing the filling, be sure the chopped spinach is well drained in the colander. 3. Sauté onion, garlic, spinach and parsley in olive oil.  2 bunches flat-leaf parsley, stems trimmed, finely chopped 4. Make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is  1 large yellow onion, finely chopped well combined.  2 garlic cloves, minced 5. Unroll the phyllo sheets and place them between two lightly damp kitchen cloths.  2 Tbsp extra virgin olive oil 6. Prepare a 9 ½” x 13” baking dish. Brush the bottom  4 eggs (or 8 egg whites) and sides of the dish with olive oil.  10.5 oz quality feta cheese, crumbled (or 5oz 7. Assemble the spanakopita: Line the baking dish with feta cheese + 5oz cottage cheese) two sheets of phyllo, letting them cover the sides of the dish. Brush with olive oil. Add two more sheets  2 tsp dill weed (alternatives: parsley/basil) in the same manner and brush tem with olive oil. Repeat until two-thirds of the phyllo is used.  Freshly-ground black pepper 8. Evenly spread the spinach and feta filling over the FOR THE CRUST crust. Top with two more sheets and brush with olive oil.  1 16oz package Phyllo dough (#4 pastry sheets), 9. Continue to layer the phyllo sheets two at a time, properly thawed brushing with olive oil until all sheets are used. Brush the top layer with olive oil and sprinkle with a  1 cup extra virgin olive oil few drops of water. NOTES 10. Fold the flaps or excess from the sides; you can crumble them a little. Brush the folded sides with  MAKE AHEAD NOTES: You can make spanakopita the olive oil. Cut spanakopita only part-way through evening before. Follow up to step 9, cover and into squares or cut later. refrigerate. When you are ready, bake according to step 10. 11. Bake for 1 hour, or until the phyllo crust is crisp and golden brown. Remove from oven. Finish cutting into  FREEZING INSTRUCTIONS: Cooked spanakopita will squares and serve. Enjoy! freeze well. Make sure it is well covered to avoid SOURCE freezer burn. No thawing needed before baking https://www.themediterraneandish.com/spanakopita-recipe-greek-spinach-pie/

MADISON AREA YMCA