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Spanakopita

This recipe is a great way to use up a backlog of greens, as it
requires a couple bunches. You can also use a good portion of
fresh herbs here too, perfect for oversize bunches of cilantro or
dill. Phyllo dough can be fiddly to work with, but since there are
so many layers it does not matter if there are tears, wrinkles or
other imperfections. I recommend watching a video tutorial on
assembling spanakopita on YouTube, but if you want an easier
option, use a frozen puff pastry dough or pie pastry crust and
bake the filling in a pie tin according to the directions on the
package.

Ingredients

  • 2 bunches greens, stems removed, cleaned and chopped
  • 2 cloves garlic, minced
  • 1 bunch green onions, finely chopped
  • 1 tablespoon olive oil
  • ¾-1 cup finely crumbled feta cheese
  • 4 eggs, whisked with 1 tablespoon olive oil
  • 1 large handful chopped dill, optional
  • 1 package phyllo dough, defrosted in fridge overnight
  • Extra oil for brushing on phyllo

Directions

In a large skillet, cook greens and garlic in oil for a few minutes
until are wilted. Add in green onions and cook an additional
couple of minutes. Transfer mixture to a colander to drain and
cool for several minutes. Squeeze greens filling to remove
excess moisture then mix in feta, eggs and herbs. Preheat oven to
450 degrees and oil a 9 by 12” cake pan. Lay individual sheets
of phyllo into the pan (the sheets should be a bit larger than the
pan and come up the edges) spreading oil on top with your hand
or a pastry brush before adding the next sheet. Use 9 sheets for
the bottom, oiling well between each layer. Spread filling onto
phyllo and tuck any overhanging phyllo over the top of the
filling. Start adding top sheets in the same way, oiling as you go.
Tuck any overhanging layers down around the edges. Using a
sharp knife, score the phyllo into portion sizes, to make cutting
easier after baking. Place spanakopita in the middle of the oven
and reduce heat to 350. Bake for about 50-60 minutes until
golden brown. Let sit for at least 15 minutes so filling can set up
before serving.