The Greeks serve spanakopita - spinach pie - on special holidays. But why wait for an occasion? This dish is delicious as a side or entr?. Scan this QR code with your mobile device or go to gazette.com to see a video.
Teresa J. Farney, The Gazette
Spanakopita (Spinach Pie)
Yield: 12 servings
2 pounds spinach, steamed, squeezed, chopped and drained (or frozen spinach, fully thawed) 1 cup feta cheese, crumbled 1/4 cup dill, chopped 1 leek, finely chopped, or 1/4 cup chopped green onion 3 eggs, lightly beaten Salt and pepper 1/4 teaspoon ground nutmeg 1/4 cup olive oil for brushing pastry 12 sheets fillo dough
Mix spinach, feta, dill, leek, eggs, salt, pepper and nutmeg.
Brush bottom of an 8-inch-by-8-inch baking pan with olive oil.
Place sheet of fillo dough in pan, brush lightly with olive oil. Use kitchen scissors to trim fillo to fit. Repeat until you have six layers, lightly brushing each layer with olive oil.
Place spinach and greens mixture on top of six layers of fillo dough, in an even layer. Flatten with a spatula.
Layer another six pieces of fillo dough on top of spinach mixture, brushing each layer with olive oil.
Bake for 30-50 minutes at 350 degrees, until golden brown.
Source: Adapted from kontos.com