In honor of my husband’s Greek heritage, today I am posting a recipe from his family in Greece. We’ll be enjoying this wonderful dish over the weekend–it is one of our family’s favorites–vegetarian and very, very tasty!
Bon apetito and kali orexi!
SPANAKOPITA (Spinach Pie)
10 sheets of phyllo dough
2 pounds spinach (preferably fresh, but frozen will also work)
3 eggs
1 medium onion
2/3 pound feta cheese (from goat/sheep)
1 cup butter (2 cubes)
3/4 to 1 cup vegetable broth
salt and pepper
Steam the spinach. Saute the onion in 1/2 cup butter. Add the cooked spinach and saute for about 5 minutes more. Add vegetable broth. Let simmer for about 10 minutes, allowing the liquid to cook down. Then allow the spinach mixture to cool. Add in the remaining ingredients (eggs, cheese, salt, pepper). Place in a 9×13′ dish the following: 5 layers of phyllo, brushing each sheet with melted butter as you lay them down. Once the 5 layers of phyllo are in the dish, add the spinach mixture. Cover with the remaining phyllo sheets and again, butter each layer. Bake in a 350 degree oven for about 45 minutes. Let cool slightly. Serve warm.
Leftover spanakopita may be covered in foil and rewarmed or you may eat it at room temperature.
