In Greek: σπανακοτυρόπιτα, pronounced spah-nah-koh-tee-ROH-peetah
This is often called spanakopita, but there is a difference. The long name comes from a combination of the words "spanaki" (spinach), "tyri" (cheese), and "pita" (pie). Pull out all the stops with this version that includes the tastes of mint, dill, parsley, and leeks for a fabulous result.
Cook Time: 45 minutes
Ingredients:
- 4 pounds of fresh spinach, roots trimmed, washed well (3-4 changes of water)
- 1/3 cup of olive oil
- 3/4 cup of finely chopped fresh dill
- 1 1/2 cups of finely chopped fresh flat-leaf parsley
- 1 cup of finely chopped fresh mint
- 2 cups of finely chopped leeks (just the lighter green stalk)
- 3/4 - 7/8 pound of feta cheese
- 1 egg
- 2 teaspoons of sea salt
- 1 teaspoon of freshly ground pepper
- 1 pound package of phyllo pastry sheets, defrosted as per package directions
- olive oil to brush pan and phyllo (4-5 tablespoons)
Preparation:
Wash the spinach well in cold water, chop coarsely, place in a colander, and set aside to drain.
In a large pot, heat the oil over medium-high heat. When hot, sauté the leeks until they soften, stirring continuously with a wood spoon. Add the spinach and continue to cook, stirring to prevent sticking.
When the spinach wilts (moisture from the spinach will accumulate in the bottom of the pot and begin to boil), add dill, parsley, mint, salt, and pepper. Stir to combine. Cook for 10 minutes (counting from the time it resumes a full boil) stirring occasionally.
Transfer to a colander and set aside to drain for at least 3-4 hours (or overnight, covered, in the refrigerator).
Preheat the oven to 350F (175C).
Before making the spanakotyropita, bring all ingredients (packaged phyllo dough, egg, spinach and herb mixure) to room temperature except the cheese. Use a spoon or hands to press the spinach and herb mixture one more time to remove moisture, then toss with a fork.
Beat the egg with a fork and add to spinach. Toss well to combine. (A little bit of egg may drip through the colander; this is all right.)
Rinse the feta under cold water and break into very small pieces using a fork. Add to spinach and egg mixture, and toss well to distribute evenly.
Brush the bottom and sides of a deep baking pan lightly with oil (the pan can be round, square, or rectangular). Lay half the phyllo sheets on the bottom, brushing only the top sheet with 2 tablespoons of olive oil. Spoon in the spinach mixture and spread evenly. Fold any extending phyllo in over the mixture. Lay the remaining phyllo sheets on top.
Overlapping phyllo can be folded in, trimmed with a scissors, or crimped with oiled hands (do not use water).
Brush the top lightly and evenly with olive oil and score into serving-size squares, cutting through to the bottom. Wet your hands and shake off the excess water over the top of the spinach and cheese pie.
Bake on the rack just below the center of the oven at 350F (175C) for 45 minutes or until golden brown. When done, remove from the oven and allow to cool 20 minutes before serving. Spanakotyropita is generally served warm or at room temperature.
Serving suggestions: This can be served as an appetizer (small pieces), side dish (medium-sized pieces), or as a main dish (3-4" square pieces) served with a salad and crusty bread.
