Spanakopita

I love, love, love Spanakopita, but I seldom make it because it is such a pain to deal with the phyllo dough. I made it today because I planned on making Fennel and Feta Salad with Bacon and the only cow’s milk feta I could find (my preferred feta) was giant-sized, so I decided to make some Spanakopita along with the salad to use up some of the feta. Unfortunately I still have a lot of feta left over. I usually make this the traditional way in rolled up triangles, but today I was going to make it easier and less fussy by putting it in a 8×8 baking dish and then cutting it into pieces. At the last minute I decided that it tastes so much better in individual packets, so I tried something different, muffin tins! You can see from the pictures that I am not going to win any awards for my presentation, they don’t look very uniform or very pretty, but they do taste incredible! So, I will probably not make them in muffin tins again, probably go back to rolling up triangles or trying the casserole approach. I based this off of a recipe from the Kosher Gourmet, adding mushrooms and herbs to the dish and only used 1 pound of spinach/baby kale/baby chard mix since I was adding a bunch of mushrooms.

Spanakopita

  • Servings: 6-8 depending on whether it is a side dish or a main course
  • Time: 1-2 hours (this depends on if you are rolling it into triangles, making it muffin style or making it casserole style)
  • Difficulty: medium+
  • Print

Slightly untraditional and healthier version of Spanakopita.

Ingredients

  • Phyllo Dough
  • 1 pound fresh spinach (today I actually used 2/3 spinach and 1/3 mixed spinach, baby chard and baby kale)
  • Extra Virgin Olive Oil
  • 1/2 yellow onion, small dice
  • 2 green onions, thinly sliced
  • 6 large cremini mushrooms, small dice
  • 1 large garlic clove (or 2 small), minced
  • 1/2 cup cottage cheese
  • ~6 ounces feta cheese, crumbled
  • 2 Tablespoons fresh dill, minced (dry is ok, use a little less)
  • 1 Tablespoon fresh oregano, minced (dry is ok, use a little less)
  • 1/2 Tablespoon fresh thyme, minced (dry is ok, use a little less)
  • Juice from 1/2 lemon
  • Pinch of nutmeg
  • Salt and freshly ground pepper to taste
  • 2 large eggs

Procedure

  1. Phyllo Dough – either thaw frozen dough overnight in the refrigerator and let stand at room temperature for at least 30 minutes before using or thaw on kitchen counter for two hours.
  2. Place the cottage cheese in a strainer over a small bowl and let it drain for 20-25 minutes, stirring occasionally.
  3. Working in bowlful batches, fill a microwave proof bowl with the spinach or whatever greens you are using and microwave for two minutes. Place cooked spinach in a colander and squeeze out as much liquid as possible. Set aside and repeat until all the spinach is cooked and squeezed out. Chop up the spinach and place in a large bowl.
  4. Heat a small amount of oil in a skillet over medium-high heat. Cook the onion and mushrooms with a little salt and pepper until soft and beginning to brown.  Add the garlic and chopped herbs and cook until fragrant, another 30 seconds. Remove from heat.
  5. Mix together the pressed spinach, drained cottage cheese, cooked onion mixture, feta, lemon juice and nutmeg. Add a little salt and pepper to taste. Whisk together the eggs and stir them into the spinach mixture.
  6. Lightly grease a 8″x 8″or 9″x 9″ casserole dish if making this the casserole method (highly recommended to save time!). Or if you are going to put in muffin tins grease those or if you are going to roll in triangles prepare a lightly oiled cookie sheet so the triangles have somewhere to land.
  7. Unroll the thawed phyllo dough on a large work surface.  If necessary, cut the pastry to 9- by 13-inch rectangles. Place plastic wrap over the phyllo dough with a damp dishcloth over the plastic at all times to prevent the thin sheets from drying out.
  8. Casserole Method:  Lay one sheet of phyllo on the bottom and brush it or spray it with olive oil. Continue layering five more sheets of phyllo, brushing each with olive oil. Spread the spinach mixture evenly over the pastry. Layer five more sheets of phyllo over the spinach, giving the top layer a final brush of olive oil. Lightly score the top layer of phyllo into eight squares with a paring knife. (This makes the pie easier to slice after baking.) …Or roll into traditional triangles or use the same layering technique in muffin tins.
  9. Bake for 35-40 minutes, until the pie is golden-brown and the top layers of phyllo are crisp. Allow the pie to cool for at least 15 minutes before serving. Keep them refrigerated in an airtight container for up to a week or freeze. Leftovers will need to be reheated in the oven to regain their crispiness.

https://healthyseasonalcooking.wordpress.com

March 8, 2017

 

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