My Big Fat Greek Spinach Pie

Name: My Big Fat Greek Spinach Pie
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 9-12 serving(s)
Ingredients: 2 (566.99 g) package fresh spinach; 118.29 ml water (for steaming spinach); 340.19 g feta cheese, crumbled; 177.44 ml whole strained Greek yogurt; 118.29 ml drained marinated artichoke hearts, chopped; 118.29 ml green onion, thinly sliced; 59.14 ml fresh mint leaves, minced; 29.58 ml chopped fresh dill; 14.79 ml fresh garlic clove, minced; 4.92 ml fresh lemon zest, finely grated; 22.18 ml lemon juice, freshly squeezed; 4.92 ml freshly grated nutmeg; 2.46 ml fresh ground black pepper; 2.46 ml fine sea salt; 2.46 ml sugar; 2 large eggs, beaten; 226.79 g thawed phyllo pastry dough (use 14-inch x 9-inch); 118.29 ml unsalted butter, melted; 177.44 ml parmesan cheese, finely grated

Submitted by The Spice Guru

"My recipe for Spanakopita -- one of the most popular Greek dishes."

Download

photo by The Spice Guru

Ready In:: 1hr 10mins
Ingredients:: 19
Serves:: 9

ingredients

FILLING
2 (566.99 g) package fresh spinach
118.29 ml water (for steaming spinach)
340.19 g feta cheese, crumbled
177.44 ml whole strained Greek yogurt
118.29 ml drained marinated artichoke hearts, chopped
118.29 ml green onion, thinly sliced
59.14 ml fresh mint leaves, minced
29.58 ml chopped fresh dill
14.79 ml fresh garlic clove, minced
4.92 ml fresh lemon zest, finely grated
22.18 ml lemon juice, freshly squeezed
4.92 ml freshly grated nutmeg
2.46 ml fresh ground black pepper
2.46 ml fine sea salt
2.46 ml sugar
2 large eggs, beaten
PASTRY
226.79 g thawed phyllo pastry dough (use 14-inch x 9-inch)
118.29 ml unsalted butter, melted
177.44 ml parmesan cheese, finely grated

directions

THAW phyllo dough according to package directions; PLACE oven rack in lower third position; PREHEAT oven to 425°F ; SELECT a 14 x 9 deep metal baking sheet pan; SPRAY inner baking sheet surface with non-stick cooking spray; INSERT and fit a large sheet of parchment paper (not waxed paper!) into sheet pan; PRESS parchment paper in firmly.
RINSE spinach and transfer into a large microwave-safe bowl containing 1/2 cup water; COVER bowl with a large plate; MICROWAVE on high power for 5 minutes. LET stand 1 minute; WEARING oven mitts, remove bowl from microwave; REMOVE plate from bowl; CAREFULLY drain spinach in colander placed in sink; PRESS spinach against colander to extract excess water; PLACE drained spinach on cutting board; COARSELY chop spinach; PLACE chopped spinach onto center of clean kitchen towel; SQUEEZE out as much moisture as possible into sink.
TRANSFER spinach into a large mixing bowl; ADD the remaining filling ingredients; STIR mixture until thoroughly combined.
LAY one sheet phyllo into baking dish, and brush thoroughly with melted butter; REPEAT procedure with 9 more phyllo sheets, brushing each with butter.
SPREAD spinach mixture evenly over phyllo, leaving a one-quarter inch border free on all sides.
COVER spinach with one phyllo sheet, brushing with butter; SPRINKLE buttered phyllo sheet with 2 tablespoons grated parmesan cheese; LAY another 2 sheets phyllo on top of cheese-sprinkled layer; BRUSH with butter (do not add cheese to the following two sheets); REPEAT with one more phyllo sheet.
PRESS layers gently with hands to release residual air pockets; SCORE the pie using a sharp knife through the top 3 phyllo layers into 9-12 equal pieces.
BAKE for 20-25 minutes, or until phyllo is golden brown and crispy; COOL pie at least 10 minutes.
LIFT out and slide parchment insert containing pie carefully onto a cutting surface; SLICE along scores, lifting pie from parchment with a sharp spatula before serving.
SERVE and enjoy!