Spanokopita

Spanikopita is a sort of spinach pie made with filo dough.  Although the recipe is somewhat time consuming, the result is worth it.  Here is my version, which is a combination of recipes I’ve used, my own tweaking, and instruction from a former sister-in-law. Spanikopita travels well.  I’ve brought it to parties and packed it for lunches.  It pairs well with avgolemeno (chicken lemon soup) and dolmades (a Greek cabbage roll made with grape leaves instead of cabbage).

Spanokopita

2 lbs. fresh spinach (if you don’t have fresh, use two 12 oz. pkgs of frozen)

1/4 c. olive oil

1 medium onion, chopped fine

8 oz fresh mushrooms, sliced

3 cloves garlic, chopped very fine

salt and fresh ground pepper to taste

5 eggs

8 oz feta cheese

8 oz. freshly grated parmesan

1/4 cup parsley, coarsely chopped

1 teaspoon oregano

1/4 cup butter

filo dough (10 sheets)

Preheat oven to 375 degrees

Blanch fresh spinach quickly in boiling water.  Remove and drain in colander (If using frozen spinach, thaw and drain in colander).  Chop blanched spinach coarsely (the same for frozen, unless you are using already chopped spinach).  Heat 2 T. of the olive oil in a large skillet.  Add onion and fresh mushrooms.  Cook until onion is transluscent and mushrooms are done.   Set aside.

Beat eggs well in a large bowl.  Crumble feta and add to eggs.  Add oregano, parsley, salt and freshly ground pepper.  I don’t use much salt because feta is a very salty cheese.  Mix in the spinach, onion, mushroom mixture.

Put rest of the olive oil and all of the butter in a small saucepan and heat until butter is melted. Using a large rectangular glass baking dish (I use my lasagna dish), brush with butter mixture.  Cover with sheet of filo dough.  Brush with butter mixture.  Repeat 4 more times, brushing each sheet with the butter mixture and alternating laying the first one lengthwise, the next one crosswise and so on, so dough overlaps edges of dish.  You wil have 5 sheets of filo dough stacked up. Spread all of the spinach mixture over the filo. Then repeat the process of stacking, alternating and buttering the rest of the filo sheets.  Fold overlaping dough toward the center of the dish and brush the entire top with butter mixture.

Bake for about 40-45 minutes.  It should be golden brown and fragrant.  Cut immediately into squares or diamond shapes.  Serve

TIP: Filo dough dries out quickly. When it dries, it crumbles and is difficult to handle.  I cover the stack of filo sheets with a sheet of wax paper and a slightly damp towel on top of that.  Although you have to move the wax paper and towel each time you remove a filo sheet, I find it is worth the extra step to avoid wrestling with dry filo.