This is such a family favorite that I always have one of these pies in my freezer. Although most recipes for this classic dish call for chopped spinach, I prefer the whole leaf because it has a superior texture and I think the quality of the spinach is better.
|2||packages (10 ounces each) frozen spinach, thawed|
|2||Tbsp. extra-virgin olive oil|
|1||medium onion, chopped|
|8||oz. feta cheese, crumbled|
|6||Tbsp. freshly grated Parmesan cheese|
|1||Tbsp. minced fresh dill|
|~||Freshly ground black pepper, to taste|
|4||sheets phyllo dough|
|2||Tbsp. butter, melted|
For a change, use thawed frozen puff pastry (trim the dough to fit the top of the baking pan). Brush the pastry with an egg wash (one egg with 2 teaspoons water) rather than the melted butter.
Culinate editor’s note: This pie is basically greens and cheese baked with a top crust. For a more classic (and larger) spanakopita, try Culinate recipe editor Carrie Floyd’s version.
Read Ronnie Fein’s posts on the Dinner Guest blog.
This content is from the book Hip Kosher by Ronnie Fein.
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