Spanakopita
Ingredients
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8 cups chopped mixed greens and tender stems, gently packed (about 12 1/2 ounces; 350g), such as spinach, watercress, arugula, and Swiss chard
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1 cup chopped mixed tender herbs and tender stems (about 2 ounces; 60g), such as dill, parsley, chervil, and chives
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54 g (1/4 cup, 2 oz) extra-virgin olive oil, plus more
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1 1/2 teaspoons (6g) kosher salt
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1/2 teaspoon freshly ground black pepper
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3 sliced scallions, both white and green parts (about 2 ounces; 60g)
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2 cloves (10g) garlic, sliced
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90 g (2/3 cup, 3 oz) trahanas; rice, barley, or couscous can substitute (see note)
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1 large egg
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226 g (1/2 pound) Greek feta, crumbled
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100 g? cherry tomatoes (optional)
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100 g kalamata olives (optional, not tried before)
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6 sheets phyllo dough, thawed
Directions
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The night before: thaw the phyllo dough in the fridge.
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Preheat the oven to 400°F with the rack in the lower-middle position.
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Brush a 9-inch glass pie plate (either deep-dish or standard size will work with this recipe) generously with olive oil and set on a parchment-lined rimmed baking sheet.
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Prepare the filling:
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In a large bowl, combine chopped greens, chopped herbs, 54 g (1/4 cup) olive oil, salt, and black pepper. Massage together to gently wilt the greens, then set aside.
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In a small sauté pan over medium heat, add 1 tablespoon olive oil, scallions, and garlic and cook until wilted, about 5 minutes.
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Add the hot mixture to the greens and combine to further wilt the vegetables.
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Add the trahanas (or your substitute of choice) and egg and thoroughly combine.
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Fold in the crumbled feta and optional tomatoes/olives
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Assemble the pie:
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Unroll thawed phyllo and keep it covered with a moist kitchen towel while working.
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Working with 1 sheet at a time, lay phyllo so that it is centered in the pie pan with the excess draping over the rim.
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Brush generously with about 1 tablespoon olive oil.
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Repeat with 3 more sheets of phyllo, each sheet placed perpendicular to the previous one, brushing with olive oil before adding the next.
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Add greens mixture to phyllo-lined pie.
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Fold excess phyllo over greens and drape remaining 2 sheets of phyllo over the top.
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Drizzle with more olive oil.
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Slice into portions using a serrated knife.
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Bake in preheated oven until golden brown, about 45 minutes. Allow to cool at least 15 minutes before serving.
Reference
https://www.seriouseats.com/recipes/2018/07/spanakopita-greek-savory-greens-pie.html