SPANAKOPITA (SPINACH PIE)

Reprinted with permission from The New Greek Cuisine by Jim Botsacos, published by Broadway Books and available in bookstores and online.

(Sixty pieces)

For this recipe you will need:

• 3/4 c + 2 tablespoons Olive oil
• 1 1/2 pound fresh spinach, stems removed
• Course salt
• 1 1/2 cup leek, white part only, finely diced
• 1 1/2 c Onion, finely diced
• 1 teaspoon Garlic, minced
• 1 large egg
• 3/4 c Feta Cheese, crumbled
• 2 tablespoons Kefalotyri cheese, grated
• 1 tablespoon fresh mint, finely chopped
• 1 tablespoon fresh Dill, finely chopped
• 1 lb frozen #10 Phyllo Dough, thawed as directed on package

Preheat the oven to 350°F.

Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. Add the spinach in handfuls, season with a pinch of salt, and saute until all of the spinach has wilted, about 5 minutes. Remove from the heat and transfer to a colander placed in a bowl so that all liquid can be reserved. Press on the spinach to drain off any excess liquid.

Spread the spinach out on a baking pan. Transfer to the refrigerator for about 30 minutes or until cool.

When the spinach is cool, transfer to a clean cutting board. Using a sharp knife or cleaver, chop the spinach until very, very fine. Set aside.

Heat 1/4 cup of the remaining olive oil in a large saute pan over medium heat. Add the onion and another pinch of salt. Cover and cook, stirring occasionally, for about 10 minutes, or until the onion is soft and translucent but has not taken on any colour. Stir in the leek, cover again, and cook for about 5 minutes. Uncover, add the garlic and another pinch of salt, and continue to saute for 2 minutes, or until the leeks have softened but not taken on any colour. Add the reserved chopped spinach, stirring until well blended. If the mixture is dry, add 1 to 2 tablespoons of the reserved spinach juice. Cook for 3 minutes longer, or until most of the liquid has evaporated.

Transfer the spinach mixture to a baking pan, spreading it out with a spatula to make an even layer. Refrigerate for about 1 hour, or until chilled.

Remove the chilled spinach mixture from the refrigerator and transfer it to a mixing bowl. Stir in the egg, cheeses, mint, and dill. Season with salt to taste and set aside.

Line at least 2 baking sheets with parchment paper. Set aside.
Working with 1 sheet at a time, lay the phyllo out on a clean, dry surface. Using a pastry brush, lightly coat the phyllo with some of the remaining olive oil.

Using a small, sharp knife, cut the oiled phyllo lengthwise into seven 2-inch-wide strips. Working with one strip at a time, place 1 tablespoon of the spinach mixture in the lower corner of the dough. Fold the bottom end of the dough over the spinach to meet the right edge of the dough, forming a triangle. Continue folding in the triangle shape until the entire strip has been folded.

Place the triangles on the prepared baking sheet as they are finished. (For very even browning, place the pies on wire racks on the cookie sheets before baking.) Continue making triangles until you have made 60.

When all of the pies have been made, place the baking sheets in the preheated oven and bake for about 20 minutes, or until golden brown and crisp. Remove from the oven and serve hot.

NOTE: Spanakopita can be made in advance and frozen, unbaked, for up to 3 weeks.Bake as directed above allowing about 5 extra minutes.

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