Here's our version of
spanakopita, Greek spinach and cheese pie—perfect to eat while you devour Louis de Bernières' enthralling novel. To enliven the spinach, chef James Brockman has added mushrooms and a pinch of nutmeg. Enjoy with our
Bombay Tomato-Coconut Soup.
step 1Preheat oven to 350° F.
step 2Defrost the spinach and squeeze out water completely. (Wet spinach will ruin spanakopita.) Pat dry on paper towels.
step 3Heat 2 Tablespoons of olive oil in sauté pan until hot. Add scallions and onions. Sauté until onion is somewhat translucent (about 3-5 minutes).
step 4Add sliced mushrooms and nutmeg; cook until lightly browned.
step 5Add spinach and mix in with wooden spoon until evenly mixed.
step 6Remove from heat and let cool.
step 7Place the spinach mixture in a bowl, add the crumbled feta cheese, eggs, chopped parsley, and chopped dill and combine. Season to taste with salt and pepper.
step 8With cooking spray, lightly oil 9 x 13 inch baking dish. Place ½ of the defrosted phyllo dough in the pan, lightly spraying between every two layers of phyllo sheets.
step 9Spread the spinach mixture evenly over the phyllo dough.
step 10Place the remaining phyllo dough on top of the spinach, lightly spraying between every two layers of the phyllo sheets with cooking spray.
step 11Using your fingertips, lightly pat down around the edges of the dish. Brush the top of the phyllo dough with 2 Tablespoons of olive oil.
step 12Bake in a preheated 350° F oven for 30-35 minutes until golden brown.
Chef's Note:
Phyllo (or filo) dough is the ultrathin pastry used in Greek cuisine. Most supermarkets carry the frozen variety. Defrost by leaving in the refrigerator overnight. To keep from drying out, cover your tack of dough with
Saran™ Premium Wrap.