While in Greece this fall, I was able to taste so much amazing cuisine, wine, spirits, and also took cooking classes at a fabulous home in Mykonostown. I am sharing my spanakopita variation on the chefs family recipe!
1 package phyllo (Athens brand, not one of the big manufacturers like pillsbury)
About 3/4 cup olive oil
2T butter
3 cloves garlic
1 large onion
1 large leek
12 oz freshly cooked or frozen spinach (drain in colander with weighted pot to release fluids)
1 tsp salt
1 tsp fresh cracked pepper
1tsp oregano
1tsp dill
6oz block of feta in brine
Phyllo should be at room temperature when in use. Preheat oven to 350.
Stuffing: add butter, 1/4 cup oil, garlic, onion and leek and sauté until transparent. Add the herbs and stir. Once spinach is drained, add to the mixture and sauté for 5 minutes. Allow to cool then sprinkle in feta.
Layering. In a 12 inch round pan, layer 2 sheets of phyllo in perpendicular fashion to cover the entire base. Brush with olive oil. Add another 2 sheet layer and repeat for 5-6 layers of 2. Add the filling. Repeat the layering until pack of dough it gone. Apply olive oil and sprinkle fresh dill and a dusting of queso fresco on the top. Trim the top edges and roll inward. Make your slices before cooking (important!)
Add about 16oz of water to the top (yes this sounds weird).
Bake at 350 for 45 minutes until brown on top and water evaporates. Serve warm.
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