I really enjoy greek food. We’ve recently found a little place in Morgantown called Ali Baba that has awesome Greek food. It’s really inspired me to try and make some dishes on my own. I’ve always like Spanakopita but I thought it would be really tough to make. Turns out I was wrong.
Spanakopita is really easy to make! Even though it uses phyllo dough (which my readers know I do not like) it’s a simple dish to make. I used a combination of two recipes and it turned out great! It is basically a spinach pie with some onion, spinach, feta cheese, and dill in it. The filling is layer in between phyllo dough and then baked to a golden brown.
Spanakopita (adapted from What’s Cooking Chicago?) 2 T. olive oil 1 large onion, chopped 2 garlic cloves, minced 10 oz. frozen spinach 2 c. fresh spinach, stemmed 1 t. salt 1 t. black pepper 1 T. dill 3 scallions, chopped 1 c. feta cheese, crumbled 1 egg, beaten 1 package phyllo dough 4 T. butter, for brushing
1. Defrost the spinach and drain, set aside.
2. Heat the oil in a pan. Add the onions and saute for 5 minutes. Add in the garlic and cook and additional 2 minutes. Toss in the fresh spinach and cook until just wilted, about 3 minutes.
3. Remove from heat and add in salt, pepper, and dill. Mix well. Set aside to cool (about 10 minutes). Add in the scallions, feta, and egg. Stir until well combined.
4. Preheat the oven to 350 degrees. Brush the bottom of a 9 X 9 pan with butter.
5. Put 1 piece phyllo dough on the bottom of the pan, brush with butter and layer an additional piece. Continue layering butter and phyllo dough until there are 6 pieces on the bottom. Spoon in the spinach mixture. Top the mixture with a piece of phyllo dought, melted butter, then continue layering 5 additional pieces of phyllo. Brush the top with buter then roll in the excess hanging off the sides. Trim if needed.
6. Bake for 30-35 minutes or until the top is golden brown. Remove from oven and let cook 5 mintues. Cut and serve.