Top | Hip Kosher
(recipe, Ronnie Fein)
This is such a family favorite that I always have one of these pies in my freezer. Although most recipes for this classic dish call for chopped spinach, I prefer the whole leaf because it has a superior texture and I think the quality of the spinach is better.
- 2 packages (10 ounces each) frozen spinach, thawed
- 2 Tbsp. extra-virgin olive oil
- 1 medium onion, chopped
- 3 large eggs
- 8 oz. feta cheese, crumbled
- 6 Tbsp. freshly grated Parmesan cheese
- 1 Tbsp. minced fresh dill
- Freshly ground black pepper, to taste
- 4 sheets phyllo dough
- 2 Tbsp. butter, melted
- Preheat the oven to 450 degrees.
- Squeeze as much water out of the spinach as possible and set it aside.
- Heat the olive oil in a sauté pan over medium heat, add the onion, and cook for 2 to 3 minutes or until softened. Stir in the spinach and mix well.
- Remove the pan from the heat and add the eggs, feta cheese, Parmesan cheese, dill, and pepper to taste. Place in an 8- or 9-inch-square cake pan or a rectangular baking dish.
- Place one phyllo sheet on top of the spinach mixture (tuck edges under if needed). Brush with some of the melted butter. Repeat with remaining phyllo and butter.
- Bake for about 20 minutes or until golden brown.
For a change, use thawed frozen puff pastry (trim the dough to fit the top of the baking pan). Brush the pastry with an egg wash (one egg with 2 teaspoons water) rather than the melted butter.
Culinate editor's note: This pie is basically greens and cheese baked with a top crust. For a more classic (and larger) spanakopita, try Culinate recipe editor Carrie Floyd's version.
Read Ronnie Fein's [mix/dinner_guest?author=8860 posts] on the Dinner Guest blog.