Spanakopita - The Gingered Whisk

Tuesday, February 18, 2014

Spanakopita

Spanakopita  - The Gingered Whisk


I have always kind of known about spanakopita but for some reason I have never had the inclination to ever make it, much less try it. So when I decided to force myself to complete this month's challenge no matter what, I was really happy to see that we would be making it. And happy that it is actually a relatively easy recipe!

Spanakopita  - The Gingered Whisk


This ended up being a fantastic recipe. It is not technically hard to accomplish because I made it on little sleep (ladybug caught the flu, Munchkin isn't sleeping all night long anymore and Joel is working nights), although it does take a bit to cut everything up. But then its just a matter of mixing and baking! And it tastes amazing! I can't believe I have never eaten this before now. Even Joel and Ladybug were impressed!

Spanakopita  - The Gingered Whisk


Spanakopita


by The Gingered Whisk
Prep Time: 30 minutes
Cook Time: 30 minutes
Keywords: entree onion spinach phyllo leek Greek
Ingredients (4-6 servings)
  • 2-3 large bunches spinach (or 2 pounds)
  • 1 packed refrigerated phyllo (13 oz)
  • 2 cups feta cheese, crumbled
  • 1 bunch dill, finely chopped
  • 1 red onion, diced
  • 2-3 shallot onions, diced
  • 1 bunch green onions, white and pale green parts chopped
  • 1 large leek, well washed and white part sliced
  • 1 glove garlic, minced
  • 1/2 a nutmeg, freshly grated
  • 2 large eggs
  • 4 TBSP extra virgin olive oil
  • large handful of bred crumbs to absorb excess liquid
  • 1/2 cup butter, melted
  • salt and pepper
Instructions
Preheat oven to 375F.
Wash and dry the spinach. Cut the tough stems out and dice the leaves into small pieces.
Add the chopped onion, leek, dill, feta, garlic, nutmeg, and 4 TBSP of olive oil to the spinach.
Using your hands, massage the ingredients together until the mixture looses about 1/2 its volume
Over a large bowl, squeeze large handfuls of the mixture until they feel dry - SAVE the liquid!!
Cover the excess liquid with enough breadcrumbs to absorb the liquid. They should be moist.
Return the liquid/breadcrumbs to the filling.
Add the eggs and everything together really well with your hands.
Season with a tiny bit of salt and a good amount of pepper.
Butter a 1 quart baking dish.
Pull the phyllo out of the wrapping and cover with a damp tea towel to prevent them from drying out.
Using between 6-10 phyllo sheets and buttering every second one, line the bottom and sides of your baking dish, allowing the phyllo to overhang the edges of the dish.
Spoon the filling mixture into the dish.
Fold the overhang sheets over the filling and butter.
Using 4-6 more phyllo sheets and buttering every layer, cover the top of the dish.
Use a spoon to neaten and kind of tuck the edges of the phyllo around the dish. It doesn't have to be perfect, just make it look kinda nice.
Use a sharp knife and cut into slices before baking (you can also freeze it at this point).
Bake for 30 minutes (or up to an hour if your dish is really deep). Cover with foil if the phyllo is getting too brown.
Cool for 30 minutes before eating.
Enjoy hot or cold!
(I really liked mine with a dollop of plain greek yogurt on top!)
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 (recipe by Audax Artifax)


1 comment:

  1. You are making me wish I'd tried the challenge recipe because that looks SO delicious!!!

    ReplyDelete

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