Grilled Spanakopita
- Level: Intermediate
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 426
- Total Fat
- 32
- Saturated Fat
- 15
- Carbohydrates
- 28
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 9
- Cholesterol
- 81
- Sodium
- 446
- Total: 1 hr 20 min (includes cooling time)
- Active: 45 min
Ingredients
1/2 cup pine nuts
Olive oil, for drizzling
Two 10-ounce bags fresh spinach
Kosher salt and freshly ground black pepper
1 cup feta, crumbled
1/4 cup finely chopped fresh dill
1/4 cup finely chopped fresh parsley
2 cloves garlic, minced
2 scallions, finely sliced
1 large egg, beaten
Freshly grated nutmeg, to taste
1 pound phyllo dough
2 sticks (1 cup) unsalted butter, melted
Directions
- Set up a grill for indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Spread the pine nuts in an even layer in a cast-iron pan and place on the direct-heat side of the grill. Cover the grill with the lid and toast until light golden brown, 3 to 5 minutes. Remove from the grill and set aside.
- Place a large saute pan on the direct-heat side of the grill. Add a drizzle of olive oil and half of the spinach. When the spinach begins to wilt, add the rest and cook until wilted. Season with salt and pepper. Remove from the heat and pour into a colander set over a mixing bowl to drain and cool.
- To another mixing bowl, add the feta, dill, parsley, garlic, scallions, egg and pine nuts. Sprinkle with salt, pepper and nutmeg and mix to combine. Wring out the spinach in a kitchen towel when it is cool enough to handle. Roughly chop, then add to the bowl with 1 teaspoon olive oil.
- Lay out 1 sheet of phyllo and brush with the melted butter. Place another layer of phyllo on top and brush with the butter. Fold in half lengthwise and brush with the butter. Place a scoop of spinach filling on the phyllo closest to you. Begin folding like a football, folding up one bottom corner over the filling, then repeating until completely folded, brushing butter in between each fold. Place seam-side down in a cast-iron pan; repeat with the remaining phyllo and filling to make 9 more. Place the pan on the indirect-heat side of the grill. Cover the grill with the lid and bake until golden brown and crisp, 15 to 20 minutes. Let stand for 5 minutes before serving.
Cook’s Note
If using an oven, bake on a parchment-lined baking sheet at 400 degrees F until golden brown and crisp, 15 to 20 minutes.