Spanakopita (Spinach Pie) by Ina Garten
photo by Late Night Gourmet
- Ready In:
- 1hr 25mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 2 cups red onions, chopped
- 1 tablespoon olive oil
- 1 1⁄2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 20 ounces fresh spinach, chopped
- 4 large eggs, beaten
- 1 1⁄2 teaspoons nutmeg, grated
- 1⁄3 cup parmesan cheese, freshly grated
- 2 tablespoons plain breadcrumbs
- 6 ounces feta cheese, cut into 1/2-inch cubes
- 1⁄3 cup pine nuts
- 1⁄4 cup light butter, melted
- 6 sheets phyllo dough, defrosted
directions
- Preheat the oven to 375 degrees.
- In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, about 10 minutes. Add the salt and pepper and allow to cool slightly.
- Bring a large pot of water to a boil. Add the spinach and stir to ensure that all of it is covered in the water. Boil until the spinach turns a bright green color, about 1 minute, then drain. Squeeze out and discard as much of the liquid from the spinach as possible.
- Pulse the pine nuts in a food processor if desired. Gently mix the spinach with the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pine nuts.
- Butter a casserole pan and lay a sheet of phyllo dough sideways so it hangs over the sides. Place a damp cloth over the remaining sheets of phyllo dough so they don't dry out. Brush the part of the phyllo dough that's in the pan with butter, then press another sheet over the top of it in the same way. Continue alternating sheets of phyllo dough with butter until there are 6 sheets in the pan.
- Pour the spinach mixture into the middle of the phyllo dough in the pan. Fold up the hanging edges of the first sheet of phyllo dough so it covers the spinach mixture, then brush with butter. Continue this pattern with the remaining sheets flaps until the spinach filling is sealed. Pinch together any open spots. Brush the rest of the butter over the top of the pastry.
- Bake for 1 hour, until the top is golden brown. Remove from the oven and allow to cool before serving.
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Reviews
-
Tip 1 - for the top couple of layers of phyllo, omit butter. This makes it easier to cut - which you should do before baking (also easier than after). Much easier to serve when done. Tip 2: After you cut into serving sizes, drip butter on top of phyllo dough - dripping allows you to add butter without disturbing dry phyllo pieces.
RECIPE SUBMITTED BY
Late Night Gourmet
Harrison Township, Michigan
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited.
I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe.
I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".