Friday, February 15, 2013

Spinach Pie

sisters on the hunt for the greatest spanakopita on poros
My sister Sandy likes to come and visit me this time of year.  When she finds cheap tickets, she hops on a plane in Minnesota and comes to Greece just for a chat and spanakopita!  We usually don't do much traveling, but where ever we go we have spanakopitas for breakfast or lunch.  It's kind of like bread in Greece; it's hard to find any that are not really good! Maybe it's because we were brought up on canned spinach; which is so disgusting and bears no resemblance at all to the fresh kind, that we are making up for all of those years without one of the most nutritious and delicious greens on the planet. Spinach Pie can be prepared with phyllo, puff pastry (home made or store bought), most any combination of cheeses and herbs, olive oil and or butter.  So if you can't get your hands on any cheap tickets to come to Greece for some super spanakopita...create your own! Here's the basic recipe:

Spinach Pie1 package phyllo (unthawed) or 2 sheets of puff pastry (9x12)
2-3 lbs. fresh spinach
3 tables. olive oil
1 1/2 cup finely chopped onion
1 leek, finely choppped
5 scallions, green part and all, finely chopped
1/2 cup salted butter
6 eggs
1/2 lb. feta, crumbled
1 cup ricotta cheese
1/2 cup dill, fresh
salt and pepper
1 cup sweet butter (if using phyllo)

Wash the spinach very well, dry and cut into 2 inch pieces.  Cook the spinach in oil until just wilted; drain. Lightly brown the onions, leeks and shallots in the salted butter. In a large bowl, mix the eggs, slightly beaten, cheeses, onions, shallots, leeks, dill, spinach(cooled) and season with salt and pepper.  Butter a 9x12 inch pan and place one pastry sheet or 6 phyllo leaves (buttering each leaf as you layer them in), spread the spinach mixture over  and cover with 6-10 more phyllo leaves or a puff pastry sheet.  Slice the top layer to mark the spanakopita into 2 inch squares, using a sharp knife or a razor. Brush the top layer with butter and bake at 350F./180C for about 1 hour or untill the top is golden brown.  This dish can be eaten hot or cold as a main dish or a vegetable side dish, but should always be served with tomatoes and olives, (according to a dear old
Greek chef). It really is the perfect flavor and color combination!!

No comments:

Post a Comment