Spanokopita
(from austincook’s recipe box)
Source: Barefoot Contessa
Prep time: 30 minutes
Cook time: 17 minutes
Serves 8 people
Ingredients
- 1/2 cup olive oil
- 1 bunch chopped scallions
- 2 10 oz boxes frozen chopped spinach, defrosted
- 2 tbsp chopped fresh dill
- 3 extra-large eggs, lightly beaten
- 7 oz feta cheese, crumbled
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 40 sheets (1 box) phyllo dough, defrosted overnigh in the refrigerator
- 1/2 cup (2 sticks) unsalted butter, melted
- 1/2 cup plain dry breadcrumbs
Directions
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eheat the oven to 400.
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Heat the olive oil in a saute pan and add the scallions.
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Cook for 5 minutes or unti soft.
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Meanwhile, squeeze most of the water out of the spinach and place it in a bowl.
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Add the scallions, dill, eggs, feta, salt and pepper and mix together.
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Keep the phyllo dough sheets covered with a damp kitchen towel.
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Unfold 1 sheet of the phyllo dough.
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Brush sheet with melted butter and sprinkle with breadcrumbs.
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Repeat the process by laying a second phyllo sheet over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used.
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Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough.
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Roll it up.
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Brush the top with butter and score the roll into 1-inch rounds.
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Place it on an oiled baking sheet.
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Repeated until all the pastry and filling have been used.
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Place in oven and bake for 12 minutes or until the edges are lightly browned.
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Serve warm.