Friday, March 5, 2010

Foodie Friday: Spanikopita

Here's one of my all-time favorites... Spanikopita or Greek Spinach Pie. It's amazing hot out of the oven, even cold the next day and freezes well. Also, it's high in vegetarian protein thanks to a wallop of spinach and feta.

Three bunches green onions, chopped
Three bags frozen spinach, thawed and drained
Three tablespoons dill, chopped (or more if you're like me and fresh is best)
Three tablespoons olive oil (extra virgin)
Two packages of feta cheese, coarsely chopped
One package of puff pastry, thawed (traditional is made with phyllo dough, but this is much quicker; the package should have two sheets of pastry)
One egg, beaten or butter

Preheat oven to 350.

Saute your onions in about one tablespoon olive oil in a large-ish sauce pan over medium heat until fragrant. Add the spinach, dill and feta. Turn heat to low and mix well. The flavors become more delicious the longer you allow them to "get acquainted."

Meanwhile, prepare the puff pastry according to package directions. Basically, flour your work surface, roll out the dough, fold in on itself and repeat a few times.
Place one sheet into bottom of a 13x9 pan. Fill with the spinach mixture. Place other puff pastry sheet on top. Cut a few vent holes, brush egg or butter on top and bake about 45 minutes until crust is browned.

I usually serve this with couscous or tabouleh. Enjoy!

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