Spanakopita

FREE RECIPE PREVIEW

Ingredients — preview

• 2 pounds curly leaf spinach rinsed NOTE: 1 1/2 #s if using frozen
• 1/4 cup water
• 12 ounces feta cheese rinsed, patted dry, and crumbled into fine pieces (about 3 cups)
• 3/4 cup Greek yogurt
• 4 medium green onion sliced thin (about 1/2 cup)
• 2 large egg beaten
• 1/4 cup mint leaves minced
• 2 tablespoons dill leaves minced
• 3 cloves garlic minced or pressed through garlic press (about 1 tablespoon)

Preparation — preview

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.
9. Preheat oven to 425˚F degrees.
10. Line rimmed baking sheet with parchment paper.
11. Using pastry brush, lightly brush 14 by 9-inch rectangle in center of parchment with melted butter to cover area same size as phyllo.