Spanakopita

Spanakopita
Yield
10servings
Yield
10servings
Spanakopita
Yield
10servings
Yield
10servings
Ingredients
  • 2pounds curly leaf spinachrinsed NOTE: 1 1/2 #s if using frozen
  • 1/4cup water
  • 12ounces feta cheeserinsed, patted dry, and crumbled into fine pieces (about 3 cups)
  • 3/4cup Greek yogurt
  • 4medium green onionssliced thin (about 1/2 cup)
  • 2large eggbeaten
  • 1/4cup mint leavesminced
  • 2tablespoons dill leavesminced
  • 3cloves garlicminced or pressed through garlic press (about 1 tablespoon)
  • 1teaspoon lemon zest
  • 1tablespoon lemon juice
  • 1teaspoon ground nutmeg
  • 1/2teaspoon black pepper
  • 1/4teaspoon fine salt
  • 1/8teaspoon ground cayenne pepper
  • 7tablespoons buttermelted
  • 1/2pound phyllo dough(14 by 9-inch) thawed
  • 1 1/2ounces Pecorino Romano cheesegrated fine (about 3/4 cup)
  • 2teaspoons sesame seeds(optional)
Yield:
Instructions
Make the Filling:
  1. If using frozen spinach use on 1 1/2 pounds and press the spinach in a colander to release excess water and proceed to step 5. If using raw (fresh) spinach use 2 pounds and follow direction below.
  2. In a large pot over medium heat, wilt all the spinach with 1 cup of water.
  3. Transfer the spinach to a colander.
  4. Using the back of rubber spatula, gently press spinach against colander to release excess liquid.
  5. Transfer spinach to cutting board and roughly chop.
  6. Transfer spinach to clean kitchen towel and squeeze to remove excess water.
  7. Place drained spinach in large bowl.
  8. Add remaining filling ingredients and mix until thoroughly combined.
Assemble the Layers:
  1. Preheat oven to 425˚F degrees.
  2. Line rimmed baking sheet with parchment paper.
  3. Using pastry brush, lightly brush 14 by 9-inch rectangle in center of parchment with melted butter to cover area same size as phyllo.
  4. Lay 1 phyllo sheet on buttered parchment, and brush thoroughly with melted butter.
  5. Repeat with 9 more phyllo sheets, brushing each with butter (you should have total of 10 layers of phyllo).
  6. Spread spinach mixture evenly over phyllo, leaving ¼-inch border on all sides.
  7. Cover spinach with 6 more phyllo sheets, brushing each with butter and sprinkling each with about 2 tablespoons Pecorino cheese.
  8. Lay 2 more phyllo sheets on top, brushing each with butter (these layers should not be sprinkled with Pecorino).
  9. Working from center outward, use palms of your hands to compress layers and press out any air pockets.
  10. Using sharp knife, score pie through the top 3 layers of phyllo into 24 equal pieces.
  11. Sprinkle with sesame seeds (if using).
  12. Bake until phyllo is golden and crisp, 20 to 25 minutes.
  13. Cool on baking sheet 10 minutes or up to 2 hours.
  14. Slide spanakopita, still on parchment, to cutting board.
  15. Cut into squares and serve.