Page 197 - The Mediterranean Refresh

Makes: 1 Pie This is a family-proven spanakopita recipe! This delicious,
(12 slices) salty Greek cake is made from perfectly crispy layers of
phyllo dough and a nice filling of spinach and feta cheese.

Greek Spinach Pie

(Spanakopita)

INGREDIENTS INSTRUCTIONS

SNACK FOR THE FILLING: 1. Preheat the oven to 325°F.
16 oz. frozen chopped
spinach, thawed and 2. Drain the spinach well and squeeze out any
well drained excess liquid with your hands, then transfer to a
medium bowl.
THE MEDITERRANEAN REFRESH trimmed, finely stir until well combined.
2 bunches flat-leaf
parsley, stems
3. Add all the remaining filling ingredients and
chopped
4. Unroll the phyllo sheets and place them
1 large yellow onion,
between two slightly damp kitchen cloths.
finely chopped
5. Brush the bottom and sides of a 9½-by-13-inch
2 cloves, minced
10.5 oz. feta cheese,
crumbled
6. Line the baking dish with two sheets of phyllo,
allowing them to cover the sides of the dish.
4 eggs baking dish with the olive oil.
Brush with more olive oil. Add two more sheets
2 tbsp. extra-virgin
olive oil of phyllo, and brush them with olive oil. Repeat
until two-thirds of the phyllo have been used up.
2 tsp. dried dill weed
7. Next, evenly distribute the spinach and feta
freshly ground black
pepper filling over the phyllo. Top with two more sheets,
and brush with olive oil.
8. Continuously layer the phyllo sheets two at a
time, brushing with olive oil, until you’ve used up
all the sheets. Brush the very top layer with olive
oil, and sprinkle with just a few drops of water.

196