adeandabet:

twocoasttable:

A few days ago, I came across a blog whose title quickly caught my eye - Closet Cooking - because my kitchen is little more than an afterthought; an alcove in the living room that just happens to have a stove in it.  Kevin’s exploration into Greek food sounded better and better with each recipe I read, and when I finally reached his Spanakopita post, I knew I needed to make it.  I think next time I might add a bit more cheese, probably ricotta, but otherwise it was perfect - when it came out of the oven the crust was light and flaky and the filling was amazing.  This is definitely being added to my “Yums” folder!

Ingredients & Method (adapted from Closet Cooking)

• 2 lbs of spinach - steamed, squeezed, drained and chopped
• 1 c crumbled feta
• 1/4 c chopped dill
• 1/4 c chopped parsley
• 1 bunch of green onions, sliced
• 3 eggs, lightly beaten
• Phyllo Dough
• salt and pepper to taste
• olive oil

Preheat the oven to 350°.  In a large bowl, mix together the first 6 ingredients.

Brush a light sheen of oil on the bottom of a baking pan.  Brush a light sheen of oil onto the top of a sheet of phyllo and gently (!!) place it in the pan.  Continue until you have 6 layers in the pan, then cover the whole mess with the spinach mixture.  Then lay down another 6 layers of olive oil-brushed phyllo.

Bake 30-50 minutes, until the crust is a nice golden brown.  We served ours with an array of olives and potatoes mixed with dill, garlic, parsley, and onion; the leftovers probably won’t last long!

(meg)

I have a bunch of phyllo in my freezer that I need to use…