This spanakopita pie post is supported by Taylor Farms, yet all conclusions are my own. Much thanks to you for supporting the brands that help Wife Mama Foodie!
My family and I love heading out to new places. A year ago we visited a few nations in Europe, completing in Italy. The Mediterranean is one of our number one spots to visit, for the beautiful destinations, yet additionally for the food, which is ordinarily straightforward and made with new, quality fixings.
Greece is the following mediterranean country on our movement list of must-dos. You’ve most likely seen those exquisite photographs on Pinterest of turquoise waters and those white-washed structures falling down the side of the mountainside in Santorini. It genuinely looks like paradise on earth! It’s likewise home to probably the best food. My better half says he was brought into the world in some unacceptable country since he adores mediterranean food to such an extent! He’s continually beseeching me to make a portion of those exemplary dishes, so I at long last obliged with this phyllo wrapped baked good loaded up with spinach and cheddar, otherwise known as Spanakopita.
Since today is National Spinach Day, I can think about no preferred method to celebrate over with this yummy dish! The fresh baked good and velvety spinach filling makes a particularly scrumptious combo. Utilizing new Taylor Farms Organic Baby Spinach rather than boxes of frozen, makes the filling considerably more delightful as well.
- 2 tablespoons olive oil or melted butter, plus about 1/2 cup more for the pastry
- 1 cup green onions, chopped
- 2 garlic cloves, minced
- 20 oz Taylor Farms baby spinach
- 1 large egg, (can omit if egg free)
- 1/2 cup fresh flat-leaf parsley, finely chopped
- 1–2 teaspoons dried dill weed, to taste (optional)
- 1 cup (about 5-6oz) feta cheese, crumbled (can also use dairy-free ricotta)
- Freshly ground pepper
- 10–12 sheets phyllo dough, thawed
- Preheat oven to 350ºF. Heat the 2 tablespoons oil/butter in a large skillet over medium heat. Add green onion and cook until softened, 1-2 minutes. Stir in garlic and continue to cook for 1 minute. Add a few handfuls of spinach and cook a few minutes until wilted. Continue to add spinach in batches, until it is all cooked down. Let cool, then place spinach mixture in a colander or sieve and press with the back of a wooden spoon to squeeze out all excess liquid. Transfer strained mixture to a large bowl and stir in egg, herbs, feta, and pepper.
- Liberally grease or butter the bottom and sides of an 8-inch springform pan.
- Place phyllo dough under a damp towel to keep it from drying out. Take 1 sheet of phyllo and fit into the bottom of the spring form pan. Brush with oil/butter and fold in the corners to make a circle. Brush with more butter/oil and repeat with one more sheet of phyllo. This makes a nice, thick crust on the bottom.
- Working quickly and with one sheet at a time, place one end of the dough into the bottom of the pan, letting the other side hang over the edge of the pan. Brush the bottom and sides with more butter/oil, leaving the overhang part dry. Repeat with 6-7 more sheets, brushing oil in between sheets and slightly overlapping the previous sheet as you go around the entire pan.
- Spread spinach mixture into the pan and loosely fold in sides, leaving a slight opening in the center. Allow the phyllo to fold naturally, leaving big waves and ruffles for a pretty finish. Lightly brush a bit more butter/oil over the folds. You can add additional phyllo pieces to areas that have cracked or broken off.
- Place pan into the oven, on the middle rack, and bake until the top is golden, about 40-50 minutes. Let cool thoroughly before removing from the pan. Serves 6-8