My Big Fat Greek Spinach Pie

Submitted by The Spice Guru

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

 

• Ready In: 1hr 10mins
• Ingredients: 19
• Serves: 9-12

ingredients

• FILLING

• 2 (10 ounce) packages fresh spinach
• 1⁄2 cup water (for steaming spinach)
• 12 ounces feta cheese, crumbled
• 3⁄4 cup whole strained Greek yogurt
• 1⁄2 cup drained marinated artichoke hearts, chopped
• 1⁄2 cup green onion, thinly sliced
• 1⁄4 cup fresh mint leaves, minced
• 2 tablespoons chopped fresh dill
• 1 tablespoon fresh garlic clove, minced
• 1 teaspoon fresh lemon zest, finely grated
• 1 1⁄2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon freshly grated nutmeg
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon fine sea salt
• 1⁄2 teaspoon sugar
• 2 large eggs, beaten

• PASTRY

• 1⁄2 lb thawed phyllo pastry dough (use 14-inch x 9-inch)
• 1⁄2 cup unsalted butter, melted
• 3⁄4 cup parmesan cheese, finely grated

directions

1. 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.
2. 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.
3. TRANSFER spinach into a large mixing bowl; ADD the remaining filling ingredients; STIR mixture until thoroughly combined.
4. LAY one sheet phyllo into baking dish, and brush thoroughly with melted butter; REPEAT procedure with 9 more phyllo sheets, brushing each with butter.
5. SPREAD spinach mixture evenly over phyllo, leaving a one-quarter inch border free on all sides.
6. 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.
7. 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.
8. BAKE for 20-25 minutes, or until phyllo is golden brown and crispy; COOL pie at least 10 minutes.
9. 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.
10. SERVE and enjoy!