Spanakopita (Spinach Pie)

Spanakopita

I have expressed several times in my blog my love for spinach. I would make anything that has spinach and this is one of them.  You can make this recipe in advance and freeze it. When you are ready to have them, just defrost them and bake it.

This food is low in saturated fat, and very low in cholesterol. It is also a good source of niacin and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E (Alpha Tocopherol), vitamin K, thiamin, riboflavin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper and manganese. It is composed of 30% protein.

One cup of spinach only has 6.9 calories with 41 mg of Omega 6 fatty acids and 7.6 mg of Omega 3!

 

 

Ingredients

For the Filling

1 tbsp Extra Virgin Olive oil

1 tbsp butter (good quality)

2 red onions, diced

1 bunch green onions, chopped

2 cloves garlic, chopped

2 lbs. spinach, washed and roughly chopped

½ c fresh parsley (optional)

¼ c fresh dill or 1 ½ tbsp. dried

1/2 tsp ground nutmeg

salt and pepper to taste

3 eggs, lightly beaten

1/2 lb. feta cheese

1 c ricotta or cottage cheese

 

For Brushing (the Phyllo dough)

¼ c olive oil

¼ c butter (or more), melted

1 lb box of phyllo dough

 

Directions

Wash and drain spinach. If using frozen spinach, thaw thoroughly and squeeze excess water. Pat dry with paper towels.

Heat olive oil and butter in a deep pan and sauté onions and green onions for 3 minutes. Add garlic and cook for 30 seconds. Add spinach, parsley and dill and cook until spinach is wilted. Season with salt and pepper. Add ground nutmeg. Set aside and cook.

In a bowl, mix eggs and cheeses. Add cooled spinach mixture and mix until well combined.

Mix melted butter and olive oil.

Use a non-stick 9 x 12 baking pan. Brush the bottom of the pan with the butter/oil mixture.

Open the phyllo box and carefully remove the phyllo roll from the plastic wrapper. If you are making one big pie, cut the phyllo in half ( it usually come in 18 x 12 sheets). Make sure the phyllo does not dry out so cover it with a damp towel.

Layer 10 sheets of the phyllo on the bottom of the pan making sure you sprinkle each layer with the butter/oil mixture. Some people use a pastry brush but in my experience, the brushing tears the phyllo so I either use a spray or sprinkle it.

To make triangle pies, cut the phyllo sheets in 3-4 strips (instead of cutting them in half) At the end of each strip add a tablespoon of the filling. Fold one corner to form a triangle and continue folding the triangle forward to form another triangle until the entire piece of phyllo is used. Continue with the rest phyllo sheets and filling.

Add the spinach mixture. Spread evenly. Cover with another 10 sheets of phyllo. Don’t forget to sprinkle each layer with butter/oil.

Bake in a 350 degree pre-heated oven until the phyllo is golden brown around 20 to 25 minutes.

 

Note: You can make this in advance and freeze it. If baking from frozen, baking will take around 45 minutes.

 

Read More http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2626/2#ixzz4b4kJPPoH

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