- Spanakopita (Spinach Pies)

SPANAKOPITA
(Spinach Pie)


2 big bunches of fresh spinach, washed and stems removed
½ c olive oil
2 medium onions, diced
½ c fresh chopped dill
3 T fresh parsley
½ c fresh chopped mint
2 c crumbled feta cheese
2 T long grain rice
4 eggs
1 pkg frozen phyllo dough
butter (melted)

In a large saucepan heat the olive oil and sauté the onions until soft (don’t brown). Add the spinach and cook until wilted. Remove from heat and drain. When cool, squeeze as much liquid out as you can.

Transfer the drained spinach/onion mixture to a large bowl and add the remaining ingredients except the phyllo and butter. Mix well.

Unwrap the phyllo dough. Take out a sheet and dab that sheet with butter. Place another sheet over the buttered one and dab that new sheet with butter. Take out one last sheet and place it over the second sheet. Do not dab that one with butter. You will now have three sheets. Cut 4 vertical rows. Place 1½ T of spinach mixture at the bottom end of the row. Brush butter along the edges of that row. Fold the phyllo over the filing to form a triangle. Continue to fold the phyllo maintaining the triangular shape. Place on a parchment lined baking sheet and brush with butter. Repeat the process until all of the filling and phyllo is used. At this point you can freeze the pies or bake at 400° until golden (15 – 20 minutes).

Notes:

1. I now will only use Macedonian feta which I think is the best.
2. The night before making the pies put the frozen phyllo dough in the fridge to thaw.
3. Make sure that as you take a sheet of phyllo you cover the remainder with a damp tea towel while you are working.
4. If you are baking frozen pies, do not thaw before baking.
5. The rice helps absorb the liquid and you won’t even notice it in the pies.