Monday, June 22, 2009

Spanikopita with Fresh Greens

This recipe comes from Ina Garten and was a great way to use up various greens from my CSA.


1/4 cup olive oil
1 cup chopped onion
8 or more cups spinach or other hearty greens (chard, beet greens, escarole, etc.), rinsed and chopped roughly
3 eggs, lightly beaten
8 ounces feta cheese, crumbled
3 tablespoons Parmesan cheese
3 tablespoons plain dry bread crumbs
1 teaspoon grated nutmeg
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough, defrosted overnight in the refrigerator
1 stick unsalted butter, melted


Preheat oven to 375 degrees F.

Heat the olive oil in a saute pan and add the onion. Cook for 5 minutes over medium-low heat until soft. Meanwhile, squeeze most of the water out of the greens and place it in a bowl. When the onion is done, add it to the greens. Mix in the eggs, Parmesan cheese, bread crumbs, nutmeg, salt and pepper. Gently fold in the feta.

Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter. Repeat the process by laying a second sheet of phyllo dough over the first sheet, and brush it with melted butter. Pile four layers total on top of each other this way. Cut the sheets of phyllo in half lengthwise. Spoon 1/3 cup of the spinach mixture into the corner of piece of phyllo dough.

Roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally and then diagonally again. Continue until you reach the end of the sheet. The filling shold be totally enclosed. Continue assembling phyllo layers and folding the filling until all the filling is used. Place on a sheet, seam sides down. Brush the top with butter and place it on a baking sheet.

Place in the oven and bake for 25-30 minutes, until the phyllo is browned and crisp. Serve warm.

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