Spanakopita (Greek Greens Pie ) |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 24 |
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Not entirely authentic - but very good. A combination of mustard greens and spinach is delicious. Layering the phyllo dough isn't difficult once you get into it. IMPORTANT: As you work, keep the phyllo pkg covered with a damp towel so it won't dry out. Ingredients:
1 (17 ounce) package thawed phyllo dough |
1/2 cup butter, melted |
1 lb spinach (fresh or frozen) |
1 tablespoon olive oil |
1 lemon, juice and zest of, grated |
1 1/2 cups coarse diced onions |
2 tablespoons olive oil |
1 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1 teaspoon paprika |
1/2 teaspoon salt |
1 1/2 cups cooked rice |
1/2 cup water |
3 tablespoons seedless raisins |
2 eggs |
24 ounces feta cheese |
1/2 teaspoon pepper |
Directions:
1. Cook spinach til tender; drain, lightly squeeze out excess water and place in med bowl. Add 1 tbsp olive oil, lemon juice and rind to spinach; mix well. Set aside.
2. Saute onions with spices in 2 tbsp olive oil until onions are transparent. Stir in rice, water and raisins; heat through. Set aside.
3. In separate bowl, beat eggs lightly with pepper. Add feta cheese and mix well. Set aside.
4. In a 9 oiled deep pie pan, lay one sheet of phyllo on the bottom of the pan and brush entire surface with melted butter. Top with 7 more sheets, one by one, brushing each and rotating each sheet 20 degrees. There will be over-hang.
5. Over that, carefully layer the onion mixture, then the spinach, then the cheese.
6. Cover with a top 'crust' of phyllo by repeating same procedure as step 4: Eight sheets, each brushed with butter and rotated.
7. Roll-up the overhanging dough to form a seal. Brush top with melted butter.
8. Bake 350 degrees, for 1/2 hour. Lay a piece of foil over top and continue to bake for another 1/2 hour or until done.
9. Allow to cool to room temperature before eating.
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