Content via TotallyLoveIt.com (c)
In honor of my family’s trip to the yearly Greek Festival, I decided to post a yummy recipe for Spanakopita, which is a Greek Spinach Pie of sorts. When I first described it to my kids, 6 and 10, they turned their noses up and said ‘heck no’. Truth be told, we had to drag them into the festival to begin with, so trying strange food with funny names was not high on their ‘to-do list’ that day.
We ordered plates of Pastitsio, Greek Green Beans and Spanakopita, which also came with a greek salad and warm rolls. They noticed it looked a lot like the spinach dip we get at a local restaurant and decided to give it a shot. They devoured it! So, like any good mom I decided to recreate one of the few recipes involving dark leafy greens that my kids will actually eat.
This yummy dish is a mix of flaky pastry crust, spinach, cheese, egg, onion and olive oil, and it is delicious!
1 lb phyllo pastry
1⁄4 cup extra virgin olive oil, approximately
1⁄4 cup olive oil
2 lbs spinach, cleaned, tough stems removed (if using frozen spinach you will need two packages)
8 spring onions, cleaned, sliced in 1/4 inch lengths
1 medium red onion, chopped fine
1/2 cup fresh dill, minced
1⁄2 lb feta cheese, crumbled
3 eggs, beaten
salt and pepper
Allow this dish to cool down before serving. While the flavors blend together during the cooking process, the magic happens once the dish is just above room temperature. Cut into servings and serve either just warm or at room temperature.
Note: If your spinach filling appears to be too ‘wet’ you can take 2 of the phyllo sheets and use them as a ‘layer’ between the spinach filling; these sheets absorb the extra liquid (as long as they aren’t brushed with oil).
*** Original recipe is from Food.com, but some ingredients have been changed/omitted by me during experimentation (Not a fan of leeks). You can find the original recipe here. Pic is from Taste.com.