Spinach Pie (a.k.a Spanakopita)

I don't know why it is, but I've seen this dish referred to more as Spinach Pie than the traditional Greek name of Spanakopita.  I'm wondering if we just don't usually have access to a necessary ingredient or if the name is Americanized because the actual ingredients have been too.  It could also be the whole sparkling wine vs. Champagne.  Maybe we aren't allowed to use the Spanakopita name unless we are in Greece!  

Regardless, this omelet-ish vegetable dish has many things I love!  Phyllo or Filo sheets for that satisfyingly light crisp crust.  Pignolis or Pine nuts, often the backup singer to a pesto, but glorious in their own right.  Spinach, which I had copious amounts of from the CSA, but gratefully as it is a super food!  And a good salty Feta to round it all out.  For not a lot of preparation, the result is so good!  

Plan ahead, though as the baking time is 1 hour and your phyllo dough should be thawed!  Preheat the oven to 375 degrees F.

Ingredients:

• Large yellow or Spanish onion chopped
• 2 cloves garlic, chopped or pressed (not called for, but I added)
• 2 T Olive Oil
• 2 t Kosher Salt
• Freshly ground black pepper
• 3 10oz packages frozen spinach (I used 1 lb fresh and 2 packages frozen) thawed
• 6 eggs, beaten (I used egg beaters)
• freshly grated nutmeg
• 1/2 grated Parmesan (I used shredded)
• 3 T Bread crumbs (slice of home made whole wheat in the food processor)
• 1/2 lb block feta cut into cubes (get the kind hermetically sealed for a firmer texture)
• 1/2 Pignoli nuts (Pine nuts)
• 1/4 lb butter, melted (This seemed too much, I didn't end up using it all)
• 6 sheets phyllo dough (I used more than 6, more like 16!)

Over medium heat, saute the onions until slightly browned, 10-15 minutes.  Add the garlic and saute for 1 minute more.  Remove from heat and stir in salt and pepper.  Allow to cool.

In a dry pan, toast lightly the pine nuts to release their flavor.


If the spinach was raw, toss in with the cooked onions before removing from heat and cook until wilted.  Turning with tongs is a big help!  If the spinach was frozen (thaw overnight in fridge, or microwave 1 minute at a time until thawed) using a tea towel or flour sack towel, squeeze out as much of the liquid as possible.  If too much liquid remains you will have a soggy pie.  Discard liquid (or save it and use in soup where water is called for).  In a large bowl and with clean hands combine the spinach, onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta and pine nuts.

Butter or spray an 8 x 8 or 9 x 9 baking dish.  Lay out the phyllo sheets near your work surface.  Place one sheet on bottom of pan allowing remainder to hang over the edge.  Lightly brush sheet with butter.  Continue layering sheets and brushing butter in between until you have two sheets per side.

Pour the spinach mixture into the center of the form and spread evenly.  Fold over edges to cover the spinach.  Mine didn't meet in the middle so I added another layer of phyllo.

Be sure to still brush with the butter.  So I melted the 1/4 C or 1/2 stick of butter and doubled the amount of phyllo and still had about 2 T of butter left over.  I stuck it back in the fridge and used it for some peach blueberry crisps later on.


Bake for 1 hour.  The top should be an amazing golden brown.  Remove and allow to cool.  They suggested serving at room temperature, but we couldn't wait.  Delicious!


For leftovers, I'd recommend reheating in the oven as the phyllo will want to turn to a soggy mess if you microwave.  It will turn to a soggy mess if you cover it or stick it in the fridge while still warm.

Enjoy!