Spanakopitta (Spinach Pie)
Source of Recipe
"Country Life, March/April 1992"
Recipe Introduction
To clarify butter: in a small saucepan, melt butter over low heat.
Skim off froth. Carefully pour the clear butterfat...which is the clarified>butter..into a separate container and discard the remaining milky liquid.
List of Ingredients
Serving Size : 8
1/4 cup + 2 tbsp olive oil
1/2 pound scallions (about 2 bunches) -- trimmed and finely
chopped
1 large leek -- trimmed and coarely chopped
1 1/2 pounds spinach -- trimmed and chopped
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill
1 large egg -- lightly beaten
3/4 pound feta cheese -- crumbed
2 tablespoons grated kefalotyri or Parmesan cheese
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 sheets store-bough phyllo dough (about 10 oz; 14"
x 18 " sheets) -- thawed
1/4 cup butter -- clarified, see note*
Recipe
Heat 2 tbsp oil in a heavy skillet over medium heat. Add scallions and leeks
and saute for 5 to 7 minutes. Gradually add spinach and cook, stirring,
until wilted, 5 to 7 minutes. Transfer the vegetables to a colander, drain
and cool. In a large bowl, combine spinach mixture, parsley, dill, egg,
remaining 1/4 cup olive oil, feta, kefalotyri or Parmesan, nutmeg, cumin,
salt and pepper. Mix thoroughly.
Preheat oven to 375 degrees F. Unroll phyllo sheets, and place them on a
flat surface, covered with wax paper and a damp tea towel. Brush a 10-inch
pie plate lightly with butter. Brush one phyllo sheet with butter. Lay it
over the pie plate, letting the corners hang over the edges. Repeat with 3
more phyllo sheets, placing each sheet at right angles to the previous one.
Gently press the phyllo into the base of the pie plate. Tightly roll up the
overhanging dough so that it rests on the rim of the plate. Spoon filling
into the shell.
Brush a sheet of phyllo with butter, and roll it lengthwise into a
1/2-to-3/4-inch-wide rope. Place it over the filling, forming a semicircle along the edge. Brush another sheet with butter, roll it up, and place it on
the filling so that it completes the circle and forms the beginning of a
coil. Continue the coil with the 6 remaining sheets of phyllo, leaving a
1-inch hole in the center. Brush the top with the remaining butter.
Bake for 20 to 30 minutes, or until golden brown. Let cool for at least 10
minutes before serving.
Serves 8.
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