"Spend as much time enjoying the meal as it took to prepare it." - Michael Pollan Food Rules
Family traditions are an easy way to connect with your loved ones and to learn about your roots. My family teaches our culture through food. Since my grandparents are both first generation immigrants they take pride in the recipes that they grew up with, and rightfully so! However, I wanted to give you guys my version of a traditional Greek spanakopita recipe (spinach pie) that has all the flavor of my Yiayia' s version yet saves you half the time!
Ingredients
- 1lb/16 oz. of Phyllo dough (pre-prepared, this can be store bought or homemade)
- 1lb/16 oz. of frozen spinach (frozen is preferred because it is already pre-wilted and reflects the true volume, if you want to use fresh spinach triple the measurement)
- 10-12 oz. of Feta cheese (amount is based on preferred ratio)
- 1 onion chopped
- 5 large eggs
- 1 clove of garlic
- 1 & 1/2 cups of butter
- 1 tsp of salt
- 2 tsp of black pepper
Instructions
Prep Time: 30 min Cook Time: 45 min to an hour
1. Preheat oven to 350 degrees F
2. Bring Phyllo dough to room temperature while cooking and draining frozen spinach in a sauce pan
3. Once the spinach cools you can begin making the mixture for the filling
4. Whisk eggs in a small bowl
5. In a mixing bowl combine spinach, feta, eggs, garlic, onion, salt and pepper and mix until well distributted
6. Set bowl aside and carefully roll out roll of phyllo dough and place a sheet of parchment paper on the dough, then a slightly damp rag on top of the paper (this keeps the dough from drying out between layering)
7. Melt the butter
8. Brush your baking pan with a layer of butter, then lay down your first sheet of phyllo dough
9. Continue this process of lying down a sheet of phyllo and brushing each layer with butter until you use about two-thirds of the phyllo dough (about 6-7 sheets)
10. Spread the filling evenly on top of these layers of phyllo
11. Repeat layering the phyllo and brushing the butter on the phyllo layers until the rest of the sheets are used.
12. Brush the last layer with butter and fold the edges in.
13. Place the dish in the oven and bake for around 45 minute to an hour, or until the phyllo is a nice golden brown
14. Remove. Let Cool. Cut into squares and enjoy!
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