Recipe courtesy of David Rosengarten
Spanokopitta
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 278
- Total Fat
- 23
- Saturated Fat
- 13
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 51
- Sodium
- 238
Ingredients
2 (12-ounce bags) spinach
2 bunches scallions
1/4 cup Parmesan cheese
2 tablespoons dill
2 tablespoons olive oil (be liberal)
Nutmeg, pepper and salt to taste
21 sheets Phyllo
1 1/2 cups plus 1/4 stick of butter
Directions
- Wilt spinach using only the water clinging to the leaves for about 5 minutes. Cool, squeeze (not too much) and coarsely chop.
- Saute 2 bunches of scallions, minced, in 1/4 stick butter (15 minutes). Add to spinach, along with 1/4 cup Parmesan cheese, 2 tablespoons dill, 2 tablespoons olive oil (be liberal), nutmeg, pepper and salt to taste. Line a square baking pan with 7 sheets Phyllo pastry (brushing each sheet with butter - 1 1/2 cups in all). Add 1/2 spinach mixture, fold overhang over top. Repeat process with 7 more buttered sheets and remaining 1/2 spinach mixture. Top pan with 7 more buttered sheets and fold overhang. Brush top with butter.
- Cover and bake at 350 degrees for 30 minutes. Uncover and bake at 400 degrees for 5 to 10 minutes.
- Wilt spinach using only the water clinging to the leaves for about 5 minutes. Cool, squeeze (not too much) and coarsely chop.
- Saute 2 bunches of scallions, minced, in 1/4 stick butter (15 minutes). Add to spinach, along with 1/4 cup Parmesan cheese, 2 tablespoons dill, 2 tablespoons olive oil (be liberal), nutmeg, pepper and salt to taste. Line a square baking pan with 7 sheets Phyllo pastry (brushing each sheet with butter - 1 1/2 cups in all). Add 1/2 spinach mixture, fold overhang over top. Repeat process with 7 more buttered sheets and remaining 1/2 spinach mixture. Top pan with 7 more buttered sheets and fold overhang. Brush top with butter.
- Cover and bake at 350 degrees for 30 minutes. Uncover and bake at 400 degrees for 5 to 10 minutes.