Last year, Ryan and I had the time of our lives in Italy and Greece while on our honeymoon. Travelling and eating our way through the Greek Islands was the highlight of our trip. We didn’t get the chance to eat Spanakopita (pronounced span-a-KO-pee-ta) because we were too busy taking advantage of the (the most amazing) greek salads.
Before today, the world of phyllo was intimidating because I had never worked with it before. I wasn’t sure what to expect – will it dry out if I’m too slow? Is there a right way to fold it? What if I rip it? How do I work with it? I’m here to tell you – all the fuss is over rated. It’s all for nothing. It’s super easy and the outcome is LUSH.
I recommend serving this with tomato salad with cracked pepper, olive oil, balsamic a handful of mixed greens. You won’t get any complaints.
Adapted from Emril Lagasse
- 1.5 tablespoons olive oil
- 1/2 large onion, chopped
- 3 bunch green onions, chopped
- 1 cloves garlic, minced
- 1 package of frozen spinach -thawedchopped. *Make sure you squeeze get as much water out as possible before it’s chopped
- 2 tablespoons of chopped fresh parsley
- 1 teaspoon of nutmeg (use freshly grated nutmeg if possible)
- 2 eggs, lightly beaten
- 1/4 cup chopped pine nuts
- cracked pepper (eyeball it)
- 1/2 cup cream cheese
- 1/4 cup crumbled feta cheese
- 8 sheets phyllo dough-dethawed
- 1/4 cup unsalted melted butter
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft. Add in spinach and nutmeg, and continue to sauté for about 3 minutes. Remove from heat and set aside.
- In a mixer on low, mix together eggs, cream cheese, pine nuts, feta, a few grinds of cracked pepper, and parsley for 1 minute. Stir in spinach mixture.
- Using a pie plate, brush some melted butter on the bottom and on the side. Lay 1 sheet of phyllo dough down and brush lightly with olive oil. The phyllo will be too big for the plate -thats ok just let the extra bits hang over for now.
- Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with four more sheets of phyllo.
- Spread the spinach mixture on top and place 3 more sheets of phyllo on top (following the same process as above with butter).
- Fold overhanging dough over filling as neatly as possible. Brush with top butter all over.
- Bake in oven for 35 to 40 minutes, until golden brown. Serve while hot.