Spanakopita (Spinach Pie)

By commercecook

Ingredients

• 1 cup each of diced onions and green onions
• 7 tablespoons extra-virgin olive oil, divided
• 2 packages of frozen chopped spinach, thawed
• 1/2 cup chopped fresh flat leafed parsley
• 1/4 cup chopped fresh dill
• 1/2 pound phyllo dough (20 sheets)
• 2 eggs beaten
• 8 ounces feta, crumbled (I use Presidents brand crumbled feta from Hillers.)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1 egg yolk
• 1 tablespoon milk

Details

Servings 16

Preparation

Step 1

Preheat oven to 350 degrees. Brush bottom of an 8 inch square dish with olive oil.

Sweat onions and scallions in 3 tablespoons oil in a large pot over medium heat, covered, until vegetables are translucent, 10-15 minutes. Stir in spinach (I squeeze some water out of the thawed spinach before adding), parsley and dill to warm through.

Drain spinach mixture and squeeze dry, in batches, in a towel. (I put it in a fine strainer and push out as much water as I can. Then, I put it in layered paper towels to get out a little more water.) Allow mixture to cool. Cut stack of phyllo into an 8 inch square.

Combine spinach mixture, 2 beaten eggs, feta, Parmesan and salt.

Layer 10 sheets of phyllo dough in prepared dish, brushing some of the remaining 4 tablespoons oil lightly over each layer. Top phyllo with spinach mixture. Layer remaining phyllo over spinach mixture, brushing each sheet lightly with oil.

Whisk egg yolk and milk; brush on top sheet of phyllo. Using a knife, cut evenly spaced slits in phyllo layers down to the filling.

Bake for 30 to 35 minutes. (I kept watching it after 30 minutes, and went about 45 minutes to get the desired browness on top.) Serve warm or at room temperature.