Spanakopita Greek Spinach Pie

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Spanakopita Greek Spinach Pie Yield: Serves 10-12 Ingredients: 1 lb Phyllo Dough - country style preferred Extra Virgin Olive Oil as needed Filling: 4 Tbs / 2 oz. Unsalted Butter 3 Green Onions (white and light green parts only) - sliced thin 1 Small Red Onion - finely chopped 1 Medium Leek (white and light green parts only) - halved and sliced thin 3 cloves Fresh Garlic - minced 1 lb Fresh Spinach - small chopped 2 Bunches Flat Leaf Parsley - chopped ⅛ tsp Fresh Ground Nutmeg 12 oz. Feta Cheese - crumbled 2 Large Eggs - beaten Kosher Salt to taste Fresh Ground Black Pepper to taste -OPTIONAL- 2 Tbs Fresh Dill - chopped Preparation: 1) Melt the butter in a large skillet over medium-high heat until shimmering 2) Once the butter is melted, add the onions and leek - Sauté until softened (apx 3 minutes) - Add the garlic and continue to sauté for 2 minutes - Add the spinach and continue to sauté until wilted and most of the liquid is cooked off - Remove from heat and allow to cool until easily handled 3) Once the mixture has cooled, add the parsley, dill (if using), nutmeg and feta cheese - Thoroughly combine - Add the eggs and thoroughly combine - Season with salt and pepper to taste - Set aside until needed 4) Unroll your phyllo dough and place between 2 slightly damp kitchen towels 5) Brush the bottom and sides of a 13" X 9" baking dish with olive oil 6) Place a phyllo sheet in the bottom of the baking dish (allow to cover the sides/hang over) - Brush with olive oil and lay another phyllo sheet on top - Repeat for a total of 2/3 of the phyllo sheets 7) Add the filling and gently spread into a single, even layer 8) Repeat step 7 with the remaining phyllo dough sheets to cover 9) Using a sharp knife, score the top layers of phyllo into serving size 'squares' (this will help later for serving) 10) Preheat oven to 375ºF 11) Bake in the center of the oven for 30 minutes 12) Move to the lowest spot in the oven (on the 'floor' of the oven if possible) and continue to bake until the top is crisp and golden brown (apx 15-20 minutes more) 13) Remove from oven and allow to cool for at least 15 minutes (20-30 minutes is best) before cutting along your score lines and serving just warm or at room temperature Taz Doolittle www.TazCooks.com .

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