SPANAKOPITA
(Greek Spinach Pie)
1 pound frozen chopped spinach, defrosted and drained
2 bunches scallions, trimmed and chopped
1/4 cup olive oil
1 teaspoon dried dill
1 teaspoon dried mint.
4 eggs, beaten
1 pound feta cheese, crumbled
1 teaspoon freshly ground pepper
1/2 - 1 teaspoon salt (omit if feta is very salty)
1 pound frozen phyllo pastry, preferably Athenos brand, thawed according to package instructions
1/2 to 3/4 pound melted butter, for brushing phyllo
Preheat oven to 375 degrees. Prepare 15x10 inch baking pan by brushing with melted butter.
Heat the oil in a large sauté pan, and cook the spinach, scallions and dill over medium high heat until quite wilted and most of the liquid has evaporated, about 10 minutes. Set aside to cool.
In a medium bowl, combine beaten eggs with salt and pepper, and mix well. Add crumbled feta and mix again. Toss egg/cheese mixture with the cooled spinach mixture and combine well.
If using Athenos brand, the package should contain two 1/2 pound packages with the phyllo already cut in half. Otherwise, unroll the phyllo sheets and cut in half, crosswise. Cover the stack with plastic wrap, and cover the plastic wrap with a dampened kitchen towel.
Working with 1/2 of the phyllo at a time:
Layer about 12-14 sheets phyllo over the bottom of the baking pan, brushing each layer lightly with melted butter. Spread 1/2 of the filling over the sheets of phyllo. Layer 4 sheets over the filling, lightly brushing the sheets with butter. Spread remaining filling over the phyllo. Unwrap the other 1/2 package of phyllo, and layer all the sheets on top of the filling, brushing each sheet with butter. Brush extra butter on the top 4 layers and around the edge of the pan.
With a sharp knife, carefully cut through the layers of phyllo to the bottom of the pan to make 24-36 squares.
Bake for about an 1 hour, checking after 45 minutes, until golden brown. Cool slightly. Cut all the way through the squares with a sharp knife before serving.
Makes 24-36 servings.
Note: You may make spanakopita in two smaller pans, following the same instructions, but using half the phyllo and filling per pan. Cover one pan with foil and tightly seal to freeze for later. Defrost in refrigerator before baking.
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