This is Greek spinach and cheese pie and it's great! Use only fresh herbs, fresh spinach and fresh feta. This recipe makes a lot. I wrap up the left-over triangles individually in Saran wrap and freeze. Spanokopita is a great appetizer, terrific with soup for a light supper and is good warm or at room temperature. Sometimes I take one for lunch and it thaws by noon. When reheating, use the toaster oven, or else thaw briefly in the microwave, then finish in the oven so the phyllo will be crisp.
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This makes about as many triangles as sheets in a pack of phyllo:
- 1 large bunch of fresh dill (about 6 tablespoons chopped)
- 1 large bunch of flat-leaf parsley, chopped
- 8 or 10 scallions, sliced, tops included
- 2 pounds of fresh spinach
- 1/2 cup quality olive oil
- 6 eggs
- 1 1/2 pound of feta, crumbled
- 1 pound phyllo (in frozen food case - thaw overnight in refrigerator)
- melted butter as needed, 1/4 lb. or more
In a big bowl, mix together olive oil, dill, parsley, and scallions.
Remove tough spinach stems. In very large pot, place a small amount of water, about 1 cup, and cook spinach, stirring, until it wilts. Drain and pour cold water over spinach to stop the cooking. Squeeze spinach to remove ALL excess water. Chop and add to the olive oil.
Beat eggs together and mix in feta cheese. Add to the spinach mixture.
Remove phyllo from the refrigerator, unroll and cover with a clean dish towel to prevent drying out. Take a single sheet of phyllo. With a pastry brush, lightly brush one half lengthwise with melted butter. Fold in half lengthwise (so butter is in between). You will have a long strip of phyllo in two layers. Place about 2 tablespoons in one end of the phyllo. Fold the corner up over the spinach to make a triangle, then continue folding like a flag is folded. When you are done, you will have a triangle with one long side and two shorter ones. Brush the top with butter. Place on a oiled cookie sheet.
Continue with the remaining phyllo and spinach mixture until the cookie sheet is full. Bake at 325 until a warm golden brown. While these triangles are baking, continue filling and folding the rest of the phyllo and spinach mixture until all is used. Serve at room temperature or warm for best flavor.
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