Greek: Spanakopita (Spinach Pie)

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

(serves 4)

Ingredients:

• 2 lbs. spinach, chopped (you can substitute frozen, thawed well)
• 1/2 cup olive oil
• 2 large onions, diced
• garlic
• 2 bunches green onions, diced (incl. 4 inches green)
• 1/2 cup parsley, chopped
• 1/4 tsp. ground nutmeg
• Salt and freshly ground black pepper to taste
• 1 lb. feta cheese, crumbled
• 3 eggs, lightly beaten
• 1/2 lb. ricotta or cottage cheese
• 1 lb. phyllo pastry sheets

Procedure:

1. In a large pot, heat oil over medium. Add onion, scallions and garlic, season with salt and pepper and cook, stirring occasionally, until softened, 5 minutes.
2. In batches, stir in spinach until wilted, about 3 minutes. Season with salt and pepper. Strain spinach mixture through a sieve, pressing out excess liquid to prevent a soggy crust. Transfer to a large bowl and cool for 5 minutes. Add eggs, feta, Parmesan and parsley and stir until combined.
3. Heat oven to 375 degrees. Lightly grease a 9-by-13-inch pan (2 inches deep) with butter. Lay one half sheet of phyllo dough in baking dish. Using a pastry brush, brush dough with butter. Repeat 7 more times to form crust. Spread spinach mixture evenly over crust. Brush one half sheet of phyllo dough with butter and lay on top of filling, butter side up. Repeat with remaining 7 sheets of dough. Using a serrated knife, lightly score top layer of dough into squares (this will make it easier to cut once baked). Bake until crust is lightly golden and filling is heated through, 50 to 60 minutes. Serve warm.