Spanakopita

Everything is slowly making its way into boxes. My kitchen props will be the last to go, the books and knickknacks being the first. My sister leaves in a little over a week. She has a few requests before she departs, spanakopita being a must. Shortly after she leaves, I am off to Europe. This summer has, and will continue to be, a joyous one. My sister's favorite cuisine is Greek. I cannot say that I share this same fondness, however, there is always room in my heart for spanakopita. Initially, ambitious and energetic, I though it would be a suitable task to try and make my own phyllo. Realizing quickly that I am not a glutton for punishment, I choose to purchase a box and save my self some time.

Layering each sheet of phyllo, one by one, soft and silky to touch, I carefully brush each with a fair share of oil. So light and gentle, cool to touch. I could imagine wrapping myself in one of these sheets on a warm summers day. After placing the pan in the oven, the aroma that is carried throughout the house is filled with sharp flavors, savory, sweet. Caramelized onions, spring onions, and spinach. So rich and green. As I take a bite, my teeth gently pierce through the thin layers of phyllo, followed by fresh, inviting, wholesome spinach, creamy cheese. The combination is delightful. 

SPANAKOPITA RECIPE (print)
makes 8 - 10 pieces 

INGREDIENTS
1 tbsp butter
6 sprigs green onions, diced
1 large shallot, diced
2 lb frozen spinach, thawed and drained
1/4 cup parsley, chopped
2 eggs, beaten
1/2 cup feta cheese, crumbled
1/2 cup ricotta cheese
salt and pepper
14 - 16 sheets phyllo pastry
1/2 cup extra virgin olive oil
1/2 tsp coarse sea salt

Preheat the oven to 350ºF.

In a large frying pan add the butter, green onions, and shallot. Fry until the shallots have begun to caramelize. Add the spinach and parsley. Fry for another couple of minutes, releasing any excess water from the spinach.  Remove from the stove and strain the mixture. 

Add the spinach mixture to a large bowl. Add the beaten eggs, feta cheese, ricotta, salt and pepper. Combine and then set to the side. 

In a rectangular baking dish, brush the bottom with olive oil. Lay the first piece of phyllo pastry down. Don't be alarmed if the sheet has torn or is not perfectly straight. Phyllo pastry is very forgiving once baked. Brush the top of the phyllo with more oil and then lay down the second sheet. Continue in this manner until you have used half of your sheets, or 7 - 8. 

Spread all of the spinach filling on top of the phyllo sheets. Layer a sheet on top of the spinach and then brush with olive oil. Continue in this manner until all of the sheets have been used. Sprinkle sea salt on top. 

Before you bake the spanakopita, precut 8 - 10 slices. The phyllo pastry will be much more difficult to cut once it has baked. Bake in the oven for 25 minutes, rotating the pan halfway through. Once finished, remove from the oven and serve warm.

Can be kept in the fridge for up to 4 days, and in the freezer for up to 3 months.