the vegetarian environmentalist

Spanakopita 06/30/2009
 

This is one of my favorite Greek dishes, so filling and wonderfully vegetarian! It comes from my friend Sophia, who is an awesome cook and is Greek herself :) She promises that this is the easiest (and easiest to make healthy) version to try.

2 medium Onions, chopped
2-3 cloves Garlic, minced
1/4 cup Olive Oil
1 tsp Salt
1 bag or 2 boxes frozen Spinach
2 Eggs, beaten
2 tbsp fresh Dill
1.5-2 cups crumbled Feta
1 package Phyllo dough
1/4-1 stick Butter, melted OR a mixture of Butter and Olive Oil

Preheat oven to 350*.

In a large pan, saute onions and garlic in oil over medium heat. Add salt and spinach. Cook over medium heat for 5 minutes, and remove from heat. Allow to cool, then add beaten eggs, dill, and feta. Set aside.

Butter 9×13 pan. Place one sheet of phyllo in the pan, brush butter/oil on top, and repeat until you have 5 layers of phyllo. Place spinach mixture on top, and layer phyllo and butter/oil again. This time, crumble/scrunch several layers of the phyllo to trap air and make it lighter/crispier.
(Sophia recommends using oil for the bottom layers and saving the butter for the top.) In the topmost layers, make sure you use plenty of butter.

Cut the spanakopita into serving-sized pieces before baking (it will help make the pieces neater and easier to serve afterward). Bake for 30-45 minutes, or until golden brown.

Serve warm. Enjoy!

 


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