Spanakopita

 

SPANAKOPITA

From the kitchen of Maria Nicolaou

Makes about 15 rolls – 5 pieces and 2 endpieces each

Disclosure - my dear neighbor Maria is a fabulous chef who prepares food without recipes.  For my benefit, we tried to document the ingredients as we cooked, but this probably is not an accurate accounting of her wonderful recipe. 

Ingredients:

Country Style Phyllo (thicker)

#7 Phyllo (thinner)

1 ½ lb chopped spinach

20 oz whole leaf spinach

2 cups dill

1 ½ lb feta

1/3 cup olive oil

4 eggs, beaten

2 c finely chopped onions

2 c chopped leeks

1/3 cup olive oil for saute

grated pepper to taste

nutmeg to taste

1 stick margarine, melted and reduced

½ cup olive oil

Directions:

Preheat convection oven at 350 degrees

1)   Prepare spinach (boil and drain if frozen, or chop, salt and drain if fresh).

2)   Saute onions and leeks with olive oil until soft, with creamy texture; do not brown.

3)   Combine spinach, dill, feta, 1/3 cup oil, eggs and onion/leek mixture.

4)   Add pepper and nutmeg to taste.

5)   Combine margarine and olive oil for brushing phyllo.

6)   Unwrap phyllo; cover with moist paper towel if not working quickly.

7)   Start with 1 thicker sheet, brush with mixture; cover with #7 and brush again. Add a log of spinach mixture, about 2” in height, leaving border of about 1-2” from edge of phyllo.  Roll tightly, fold in lateral edges of phyllo and continue to roll to end of sheets.  Apply margarine mixture before completing roll in order to seal.

8)   Place on baking sheet; make 5 partial thickness diagonal slits in each roll with sharp knife.  Bake at 350 in convection oven for 40 minutes or until well-browned.