Michael Symon Instagram – This Sunday is Greek Easter so I’m bringing back my mom’s spanakopita recipe. A classic that is always a welcome sight on any table. 🥬🇬🇷 Enjoy!!
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Spanakopita
Yield: 15 pieces
Ingredients
¼ c olive oil
1# fresh spinach leaves
½ tbl kosher salt
½ c thinly sliced green onion
2 cloves minced garlic
¼ c finely chopped parsley
¼ c finely chopped dill
3 c crumbled Greek feta
4 whole eggs, beaten
½ c of pine nuts (optional)
2 tbl olive oil
1 tsp kosher salt
Pinch of freshly grated nutmeg
1 pound #2 phyllo sheets
1 c unsalted butter, melted
Directions
Sweat the spinach in 2 tbl of olive oil until softened and wilted. Season with pinch of salt.
Pour into a strainer and allow to strain for 30-90 minutes.
Place into a tea towel and wring as much excess moisture as possible. (Yield: ¾ # of pressed spinach.) Roughly chop and add to a mixing bowl.
Add all remaining ingredients to the spinach except the phyllo and butter and mix to combine.
Lay out 1 sheet of phyllo and brush with melted butter. Place another layer of phyllo on top and brush with butter. Fold in half lengthwise and brush with butter.
Place ½ c of spinach filling on the phyllo, closest to you.
Begin folding like a football, brushing butter in between each fold.
Place seam side down on a parchment lined sheet tray and bake at 350* for 15 minutes, until golden brown and crisp. Enjoy. | Posted on 01/May/2024 00:03:03
