Score the pie in 12 square portion sizes. Brush the top with the 2 beaten eggs (they give the spanakopita a beautiful brown color after baking). Also make sure to tuck in the edges of the phyllo around the filling all around the perimeter of the pan (to make it look pretty). Place 6 sheets of phyllo on top of the spinach, making sure to coat each layer of dough very well with olive oil. Pour in the spinach filling and spread it out evenly. This creates a nice strong base for serving. Gently place 1 sheet of the phyllo in the bottom of the pan and brush with olive oil, making sure to coat well. Brush a 9 x 13-inch baking pan with some olive oil. Gently fold the cheese mixture into the cooled spinach mixture. In a separate large bowl, mix the feta, ricotta, and kefalotiri cheeses, the dill, mint, pepper, nutmeg, and 2 of the whole eggs. When most of the liquid has evaporated, about 15 minutes, transfer to a large bowl and let cool for 10 minutes. Uncover, reduce the heat to medium-low, and simmer to allow the liquid to evaporate (be sure not to let the spinach mixture burn). Add the spinach and scallions and cover the pot for a few minutes until the spinach has wilted significantly. Add the garlic, leeks, and shallots and saute until softened, about 5 minutes. Heat the extra-virgin olive oil in large pot over medium heat. ADAPTED FROM A RECIPE, COURTESY OF SOFIA VASILIADES, SIP & BITE Serves 12 2⁄3 cup extra-virgin olive oil 2 garlic cloves, minced 2 cups finely chopped leeks (white part only) 2 cups finely chopped shallots or onions Three 10-ounce bags fresh spinach, roughly chopped 2 cups chopped scallions (white and green parts) 2 1/2 cups cubed feta cheese 2 cups ricotta cheese 1/2 cup grated kefalotiri cheese (worth looking for, or substitute pecorino Romano) 2 1/2 tablespoons finely chopped fresh dill 2 teaspoons finely chopped fresh mint 2 teaspoons ground black pepper 1 1/2 teaspoons freshly grated nutmeg 4 large eggs, 2 whole, 2 beaten 1 cup olive oil, for brushing 1 box (16 ounces) phyllo dough 1.
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