Tuesday, September 1, 2009


I consider myself a spinach pie connoisseur. I'm not sure how many others there are out there but I've enjoyed the subtle differences in spinach pie from Athens (Spanakopita) to Istanbul (Borek). Everyone seems to have their favorite, whether its the thick dough crust found in Turkey or the thin phyllo in Greece. All are delicious, but my preference is a Greek style pie made with layers of buttery phyllo and tart Greek feta cheese. The recipe below takes me back to a little bakery in Santorini that served large trays, hot from the oven all day long. Back home I like my pie served at room temperature with a crisp Greek salad and a glass of rose--perfection!

2 10 oz. pkg. frozen spinach, thawed
4 Tbsp. olive oil
1 large onion chopped
8 oz. Greek feta cheese crumbled
4 eggs
4 Tbsp. fresh parmesan cheese grated
1 stick butter melted
1 box frozen phyllo dough pastry thawed
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. pepper

Preheat oven to 375 degrees.
1. Drain the spinach of excess water by squeezing it in your hands or against a colander.
2. Saute the onion in the olive oil for a few minutes until translucent. Add spinach and saute for two minutes until all water is evaporated.
3.In a bowl, lightly beat eggs. Add feta and parmesan cheeses and season with salt, pepper and nutmeg.
4.Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter continue for 8 sheets and place at the bottom of the pan.
5. Combine cooled spinach filling with egg mixture and place in pan on top of phyllo.
6. Repeat phyllo sheet preparation for 8 sheets and top spinach mixture. Brush the top sheet with butter and tuck edges under the pie.
7.Bake in middle of oven for approximately one hour until golden brown.

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