My Big Fat Greek Spinach Pie

Spice Guru's Note:

My recipe for Spanakopita.

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Servings: 12

PASTRY

• 1 lb phyllo pastry dough, divided (Athens brand)

FILLING

• 4 lbs fresh spinach (4 lbs. before stems removed)
• 1 chopped white onion
• 2 chopped scallions
• 8 minced fresh garlic cloves
• 3/4 cup fresh spinach broth (reserved from poaching water)
• 3 tablespoons fresh lemon juice
• 2 tablespoons butter
• 1 teaspoon freshly grated lemon peel
• 1 teaspoon freshly grated nutmeg
• 3/4 teaspoon fine flake sea salt
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon fresh ground white pepper
• 8 ounces crumbled feta cheese
• 6 1/2 ounces coarsely chopped drained marinated artichoke hearts
• 1/3 cup loosely packed snipped fresh dill
• 4 ounces fat-free cream cheese spread
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon extra virgin olive oil
• 3 beaten large eggs

BASTE

• 1/3 cup melted butter
• 1/3 cup extra virgin olive oil

Directions:

1. NOTE: IF USING FROZEN LEAF SPINACH, USE THREE 10-OUNCE PACKAGES. THAW 1 lb. Athens brand phyllo dough sheets for the PASTRY if frozen (thaw naturally, NOT in a microwave oven); CHOP 1 white onion and 2 scallions; FINELY SNIP 1/3 cup loosely packed fresh dill; MINCE 8 fresh garlic cloves; GRATE 1 teaspoon fresh lemon peel; SQUEEZE 3 tablespoons fresh lemon juice; GRATE 1 teaspoon nutmeg.
2. REMOVE the stems from 4 lbs. fresh spinach; RINSE spinach in batches in a colander under constantly running water to remove any residual soil and debris (leave colander in sink); POUR 1 cup lightly salted water into a large soup pot over medium heat; PLACE rinsed spinach into pot, pressing down to fit; COVER pot; COOK spinach, stirring occasionally until tender; MOVE pot to sink area; REMOVE spinach using tongs and place into colander in sink, retaining broth at bottom of pot; DRAIN spinach completely and let set until cool enough to handle.
3. POUR 3/4 cup of reserved spinach broth in pot into a medium saucepan; ADD 3 tablespoons fresh lemon juice, 2 tablespoons butter, 1 teaspoon freshly grated lemon peel, 1 teaspoon freshly grated nutmeg, 3/4 teaspoon fine flake sea salt, 1/2 teaspoon granulated sugar, 1/2 teaspoon fresh ground white pepper; BRING broth mixture to gentle boil over medium heat; SIMMER uncovered until white onion is translucent; REMOVE saucepan from heat and allow to cool slightly.
4. STIR in 1/3 cup loosely packed snipped dill, 4 ounces fat-free cream cheese spread (about 1/2 cup), and 1 tablespoon extra virgin olive oil into the broth mixture, STIR until cream cheese has melted and the sauce is consistent and creamy; GRIND 1/2 teaspoon black pepper into mixture; STIR.
5. REMOVE drained cooled spinach from colander; CHOP spinach coarsely; BEAT 3 eggs well; WHISK beaten eggs into cooled sauce mixture gradually; FOLD in 8 ounces crumbled feta cheese and 6.5 ounces coarsely chopped drained marinated artichoke hearts into sauce mixture; FOLD the chopped spinach into the sauce mixture until thoroughly blended and consistent.
6. POUR 1/3 cup extra virgin olive oil into a small saucepan; MELT 5 tablespoons butter in saucepan with olive oil over medium-low heat; REDUCE heat to LOW once melted; UNROLL phyllo sheets; FOLD the stack over lengthwise to crease in center; SNIP through creased stack to form two stacks phyllo to fit into a 13" x 9" baking dish; PLACE stack of thawed phyllo sheets between wide waxed paper; BRUSH the bottom and sides of a 13" x 9" baking dish liberally using the warm BASTE.
7. PLACE one oven rack in the bottom position and one in the center position; PREHEAT oven to 375 F.; PLACE one phyllo PASTRY sheet into the bottom of buttered baking dish; BRUSH the top of the placed phyllo sheet with the melted butter BASTE; REPEAT process until until 15 sheets of phyllo have been placed and basted; SPREAD 1/3 of the FILLING mixture evenly into the phyllo-lined baking dish (FOLD any overlapping phyllo sheets and tuck in); REPEAT the layering process two more times, OMITTING BASTE and using 5 phyllo sheets; FINISH with all remaining phyllo sheets over the top; BRUSH each phyllo layer generously with BASTE; TUCK in the edges of phyllo using fingers, until neatly contained.
8. SLICE through the top layer only of the phyllo pastry lengthwise carefully across the center point using a sharp knife, SLICE 6 even cuts across center cut to make 12 equal pieces (NOTE: CUT PIE INTO DIAGONAL PIECES IF DESIRED); POUR the remaining BASTE over pastry.
9. BAKE for 35 minutes; SLIDE out dish carefully wearing oven mitts; MOVE dish carefully to the bottom rack and continue baking for 5-10 minutes; REMOVE dish from oven; ALLOW to cool and set for 10 minutes if serving warm (Greeks traditionally eat this at room temperature, but many prefer it warm); RUN a knife through cut sections carefully through to the bottom to slice into 12 segments (NOTE; ALLOW DISH TO COOL COMPLETELY BEFORE COVERING. STORE COVERED IN REFRIGERATOR. TO REWARM, WRAP INDIVIDUAL PORTIONS IN FOIL AND PLACE ON A BAKING SHEET; BAKE AT 350°F UNTIL HEATED THROUGH.
10. SERVE either warm or room temperature -- and ENJOY!