Spanakopita

(Greek spinach & feta pie)

Yield: 6-8 servings

Basic Steps: Sauté → Squeeze out excess liquid → Mix → Form bottom → Fill → Form top → Bake

Preheat oven to 350°F. In a large skillet or sauté pan, heat the butter or oil over medium-high heat. Add the scallions and sauté quickly, stirring, for about 2 minutes. Add spinach, dill and parsley in batches and sauté to wilt. Once all spinach and herbs have been sautéed, remove to a colander or strainer and allow to cool somewhat. When cool enough to handle, squeeze out all excess liquid. Remove to a cutting board and coarsely chop.
In a large mixing bowl, mix together the spinach mixture, feta, salt and pepper. Taste and adjust seasonings. Stir in the eggs.
Grease a 9x9" baking dish or a deep-dish pie tin. Lay a layer of filo over the dish and brush with oil or butter. Add 5 or six more sheets of filo, each at a different angle to cover the dish well. Brush each with oil before adding the next. Press the filo well into all corners of the dish.
Add the spinach-cheese filling to the dish and spread out evenly.
Repeat process with the remaining filo to form a top to the dish. Trim the edges of filo that are hanging over the edge to about 1 1/2". Roll them together toward the center to form an edge.
Place the dish in the preheated oven and bake anywhere from 45-75 minutes until crust is nicely browned.
Remove from the oven, let cool about 15 minutes and serve.

Tyropites (Spinach-feta triangles): Brush a filo sheet with butter or oil and fold into thirds lengthwise. Place 2 Tbsp of filling at the bottom of the sheet and fold up in a triangle like you would fold a flag. Brush with a little butter or oil. Repeat with the rest of the filo and filling. Bake at 350°F for 10-15 minutes until done.
Use two 10-ounce packages of frozen spinach in place of the fresh if you like. Simply thaw out, squeeze out extra moisture and mix with the other ingredients. No need to sauté it.
A little chopped mint can be added with the other herbs.
Add a pinch of nutmeg.
Use a mixture of feta and grated kefalotiri or Swiss cheese.
The eggs can be eliminated if you like.
If the thought of working with filo fills you with horror (it shouldn't), just use a traditional double pie crust or your favorite pot pie topping. It won't be very Greek that way though.