Greek Spinach amp Cheese Pie
From blackcupcake 14 years agoIngredients
- For the spinach & herb mixture: shopping list
- 4 pounds of fresh spinach, washed, trimmed, and chopped shopping list
- 2/3 cup of olive oil shopping list
- 1 large or 2 small spring onions, chopped shopping list
- 1 bunch of fresh dill, stems removed, chopped shopping list
- 1/3 cup of water shopping list
- For the pita: shopping list
- cooked spinach and herb mixture (above) at room temperature shopping list
- 1 egg shopping list
- 2/3 pounds of firm feta cheese shopping list
- 2 teaspoons of freshly ground pepper shopping list
- 2 tablespoons + 2 teaspoons of olive oil shopping list
- 1 pound of phyllo sheets 14 x 18 inches shopping list
- 2 tablespoons of water shopping list
- OPTIONAL ADDITIONAL herbs shopping list
- 3/4 cup of chopped flat leaf parsley shopping list
- 1 cup of chopped fresh mint shopping list
- 1/2 cup finely sliced leeks (white part only) shopping list
How to make it
- Note: Contrary to most instructions (even my own), the phyllo can be taken out of the freezer to defrost 3 hours before using (leave package unopened while defrosting).
- Day 1: Prepare the spinach and herbs
- Over medium heat, sauté the onion (and fresh dill, if using) in olive oil in a large soup or stew pot until soft.
- Add water and spinach and bring to a boil.
- Cover, reduce heat to low and cook for 20 minutes, stirring occasionally.
- Put in a colander to drain. When cooled, cover and continue to drain in the refrigerator overnight.
- Day 2: Make the pita
- Remove spinach from the refrigerator and keep in the colander over a bowl while allowing it to reach room temperature
- As ingredients are added, it will continue to drain.
- Preheat oven to 350F (175C).
- Beat the egg with a fork and add to the spinach.
- Crumble the cheese and add to the spinach, and toss with one or two forks until evenly distributed.
- Note: If the feta cheese is too soft to crumble by hand (if it starts to mush), put in a bowl and use the tines of a fork to make small pieces, then add to spinach.
- Unroll the phyllo and count the sheets.
- Oil a pan measuring the same or slightly less than the phyllo sheets with 2 tablespoons of oil using a pastry brush.
- Lay half the phyllo in the pan, and fold in any overlap toward the center to fit the dough into the pan.
- Brush the top of the phyllo with 2 teaspoons of olive oil, covering it from side to side.
- Pour the spinach mixture into the pan and use a fork to spread it out evenly over the dough.
- Lay the other half of the phyllo sheets on top of the spinach, and fold in the overlap so the sheets fit in the pan.
- Note: To make a smooth top that hides the folds of the dough, keep one sheet out of the top layer, and place it on top of the other sheets. Trim the edges with a scissors to fit the pan (not done here).
- With a sharp knife, cut into 20 pieces, cutting all the way through to the bottom.
- Use your hand to sprinkle 2 tablespoons of water evenly over the top. Work with small amounts of water to distribute evenly.
- Do not touch the dough with wet hands.
- Bake at 350°F (170°C) for 30-40 minutes or until golden brown.
- Cut and serve.
People Who Like This Dish 3
- momo_55grandma Mountianview, AR
- crazeecndn Edmonton, CA
- bloom Dusseldorf, DE
- blackcupcake CHIOS, GR
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