Spanakopita
Seriously, taste it, and keep adding salt until you can really taste the spinach.
Ingredients
- 2 lb (two 16-oz bags) Frozen spinach, thawed
- 1 large, diced Yellow onion
- 4 cloves, diced Garlic
- 12 oz, crumbled Feta
- 2 Eggs
- 1 lb package, thawed Phyllo dough
- about ½ cup Olive oil
- 1½ tsp kosher, to taste Salt
- ½ tsp Black pepper
- ½ cup chopped Parsley (optional)
- ¼ cup chopped Mint (optional)
- 1, in wedges Lemon (optional)
- for brushing Fogato herb-infused olive oil
- to serve Fogato honey garlic labneh (optional)
Steps
- Squeeze as much water as you can out of the thawed spinach. Dice the onion and garlic.
- Heat oil in a pan. Once it's hot, cook the onion until translucent.
- Add the garlic, wait a minute, then add the spinach. Season with salt and pepper. Taste it, and keep adding salt until you can really taste the spinach.
- While the spinach simmers, beat the eggs with the crumbled feta. Stir it into the spinach and cook a few minutes.
- Take it off the heat and stir in the herbs if you want them. I skip dill here because it's too overpowering.
- Preheat the oven to 350°F and oil the baking dish. Pour olive oil into a bowl and grab a pastry brush.
- Lay down 2 sheets of phyllo and brush them with oil. Do this twice more, for 6 sheets.
- Spread on a layer of filling. Repeat, with 6 oiled sheets between each layer of filling, and finish with 6 oiled sheets on top.
- Bake until the phyllo is golden.
- Eat it with fresh lemon if you like. Skip the lemon if your feta is already very sour.
- Pair with Fogato honey garlic labneh on the side.
Squeeze the spinach really dry; it keeps the bottom layers from going soggy. Keep the phyllo you're not using under a damp towel so it doesn't crack. Melted butter works for brushing the phyllo too, if you like it better than olive oil.
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