Greek: Spanakopita (Spinach Pie)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 8)

Ingredients:

• 24 oz frozen spinach, defrosted
• ¼ cup olive oil
• 2 large onions, diced
• 12 cloves (2 bulbs) garlic, minced
• 2 bunches green onions, diced
• 1 lb feta cheese, crumbled
• ½ lb ricotta cheese
• ¼ cup grated parmesan cheese
• 2 teaspoons ground nutmeg
• ½ cup parsley, chopped
• Salt and pepper (to taste)
• 3 eggs, beaten
• 1 lb phyllo pastry sheets
• Spray olive oil

Procedure:

1. Defrost frozen spinach in refrigerator overnight
2. Squeeze out water from defrosted spinach using a colander or sieve, set aside
3. Preheat oven to 375 degrees
4. In a large pot, saute onions in olive oil until soft (about 5 minutes)
5. Add green onions and garlic, saute another minute
6. Turn off heat
7. Add spinach, cheese, nutmeg, and parsley; stir until combined
8. Season with salt and pepper; taste and adjust seasoning
9. Stir in eggs, mix well
10. Lightly grease a 9-by-13-inch pan (2 inches deep) with spray olive oil
11. Make the bottom crust: lay 1 or 2 sheets of phyllo dough in baking dish
12. Lightly spray olive oil on pastry sheet
13. Repeat until half of the package is used
14. Spread spinach mixture evenly over bottom crust
15. Make the top crust: lay another 1 or 2 sheets of phyllo dough on top of spinach mixture
16. Lightly spray olive oil on pastry sheet
17. Repeat until the rest of the package is used
18. Finish by spraying olive oil on top of pie
19. Using a serrated knife, lightly score top layer of dough into squares (this will make it easier to cut once baked)
20. Bake until crust is lightly golden and filling is heated through (about 45 minutes)
21. Cut and serve immediately