SPINACH PIE
SPANAKOPITA
1 pound fresh
spinach
1 package of Athens
Phyllo dough (1 pound)
2 large leeks,
thinly sliced
4 green onions,
sliced
4 beaten eggs
1 cup olive oil.
½ cup fresh dill,
chopped
½ cup chervil,
chopped
½+ pound Greek feta
cheese
½ tsp sea salt
½ tsp black pepper
Clean
and roughly chop the spinach. Prepare the leeks and
green onions and chervil. Place all the s in a deep bowl add salt, pepper and in a way "knead" the greens until a some liquid starts coming out. When that happens stop! It will look wilted
and dark, that is fine; this is what we are looking for, less volume.
Add
the eggs, half the olive oil and crumbled feta cheese and put the mixture aside. Take a 9x13 baking deep, lasagna pan baking
dish and brush it with olive oil. Open
the package of the phyllo dough, cover
it with a damp towel and start layering one sheet at a time by brushing them
with the rest of the
olive oil. Allow part of the dough to go up on the sides of the pan,
because later you will fold them in. You want this to be a closed pie. When you have used half of the dough spread
the spinach mixture in it. Continue by
finishing up with the rest of the dough. Finish by brushing the top final layer
with olive oil. Take the bottom dough
that overlies on the ends of the pan and bring in over the top layers of
dough. Pat it down and brush with more
olive oil. Now you understand that as
you start the layering the dough that is larger from the pan. That is ok` we like that. Let that extra dough hang outside the pan and
you finish with layering all of it, go back and turn in by folding it at the
ends. As you work with this pie you will
find out some other little way you like to do this or that remember!!! It is your pie; your dough and you are the
boss!!
Now
before you bake it you HAVE to score it in diagonal pieces. If you do not you will have to find a new way
to serve it because the dough gets real crisp and there is no way to cut it in
pieces. Bake it in an already heated
oven 350 f. For at least one hour or
until the phyllo has a light golden baklava color like. Place your rack pretty low, or maybe in the
middle rack, since when you use phyllo dough the top gets cooked faster than
the bottom.
Enjoy
this pie as an appetizer serving it in diagonal pieces in a nice platter or as
a main meal if there is nothing else to eat.
