Spanakopita (Spinach Pie)

During Christmas when my Mom was here, we made a run to Costco to pick up some things. Mom loves Costco for the very same reason that my girl's do...SNACKS!!! I can go through that place after taking them to skating on Saturday mornings and can almost get away without serving them lunch that day!!

Well Mom walked past the lady who was sampling the Spanakopita. They weren't quite ready yet. Mom decided to camp out until they were ready. Lucky for us it wasn't too long and she had her little triangle package of bliss...or was it? I tasted mine and my first thought was I can make this better!!! So I started searching for recipes and of course I didn't have to look too far!

Peter, one of my bestest buddies, at Kalofagas-Greek Food and Beyond was able to hook me up. Only thing was he made his own Phyllo Dough???!!! Very impressive but not what I had in mind. So I emailed him and we went back and forth a couple of times before I headed off to the grocery store to BUY some frozen phyllo dough.

This made for an incredible meal and even as large as the slices were the girls ate a whole one each.

I used a 9" Square baking pan and it worked perfectly for us!

Spanakopita (adapted from Kalofagas-Greek Food and Beyond)

Ingredients:

1 roll of frozen phyllo (filo) dough, thawed and ready to use
1 1/2 cups of ricotta cheese
2 large eggs
8 oz. feta cheese
1 Tbsp chopped fresh dill
1 bunch of scallions, sauteed in oil (softened)
2 boxes of frozen spinach, thawed and chopped
1 tsp garlic powder
salt and pepper to taste

Directions:

• Mix all ingredients (but the phyllo dough) together and check for taste.
  
• I used a 9" square pan and it worked fine. Grease your pan (bottom and sides with oil (best not to use olive oil or butter for this as it could burn).
  
• Now you take the phyllo sheet by sheet and layer it in your pan, alternating directions. Use 12 sheets for the bottom and that will leave you 8 sheets for the top. When the bottom is layered melt some butter and add some olive oil and drizzle some on your bottom layer and spread with a pastry brush. Poke some random holes with a fork in the pastry.
• Spread your spinach mixture evenly over then pastry. You will have pastry overlapping the sides of the pan.
• Start layering the top layer of phyllo dough. Alternating directions. When all 8 pieces are on fold the edges together and roll down. Using your butter/oil mix be sure to coat the top layer well.
• Cut through the top pastry layer to help avoid breaking your dough once cooked.
  
• Bake for about 45 minutes to an hour in a 375 degree oven. When nicely browned remove from oven and cover with a clean tea towel for about 15 minutes.

This was so incredibly fast and easy! I know I didn't make the little triangles but this is much more practical for a meal. I will be making this again and again! My pie was definitely fuller than Peter's and he had cautioned me about overfilling it as it may ooze out. I think my filling was a bit thicker than it should have been so I didn't have that trouble and I liked it nice and thick! We served it with a green salad and it was a nice hearty meal! I may try my hand at making my own dough. See here for Peter's step by step instructions!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com