Spanakopita

This morning I made Spanakopita, aka Spank, a Mediterranean spinach pie. I told Mom and Dad it was spinach pot pie. Mom loves all things spinach and Dad was okay with it.

If you haven’t worked with phyllo dough before read the package directions very carefully. Every detail is for a reason. This is the recipe I use to make Spanakopita.

Spanakopita

1/2 package phyllo dough, completely thawed
olive oil to brush between layers, about 1 cup or more

2 Tbls. olive oil
1 bunch green onions, chopped
2 cloves garlic, minced
1/4 tsp. dill weed
1 tsp. nutmeg
1 tsp dried mint

2 – 10 ounce packages of spinach, washed and roughly chopped, leave wet

6-8 ounces feta cheese, broken into fine pieces
4 eggs

Chop then rinse the spinach and leave to drain in a colander but don’t dry it.

Heat the olive oil and saute the onions and garlic gently. Add the dill, nutmeg and mint. Add the wet spinach and cook until the spinach is well wilted. Allow to cool slightly.

Meanwhile layer about 1/2 of the phyllo dough in an 8 X 13 pan, brushing each layer with olive oil.

Beat the eggs with a fork and add the crumbled Feta cheese, salt and pepper. Add to the slightly cooled spinach and mix well. Pour the spinach / egg mixture over the prepared phyllo dough and adjust the filling so it is well spread out and flat.

Before the top layer of phyllo dough goes on.

Top with the remainder of the phyllo dough, brushing oil between each layer.

Bake in a 350 oven about 30-45 minutes until the custard is set. Remove from the oven and allow to set about 15 minutes before cutting into squares.

Enjoy with a salad and some fruit for dessert!

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