Feta and spinach, layered with flaky filo pastry, is ubiquitous in Greece.
Makes 6 appetizer servings
2 pounds fresh spinach, washed, trimmed and coarsely chopped
1/2 cup green onions, finely chopped
12 ounces crumbled feta cheese
2 medium eggs, beaten
Salt and pepper, to taste
9 sheets of filo pastry, thawed before using
1/3 cup melted butter or olive oil
Blanch the spinach in boiling water for 5 minutes, drain and squeeze out the water, and put in a bowl to cool. Add the eggs, green onions, feta, and salt and pepper, and mix well to combine.
Preheat the oven to 375 degrees. Unwrap the filo pastry on a flat surface and cover with a damp towel. Lightly oil a 12-inch-square baking dish. Place one sheet of filo in the dish and brush lightly with the butter or olive oil.
Repeating the process, layer with two more sheets of filo. Add all of the filling and spread it out on the pastry. Top with another sheet of filo and brush with the butter or olive oil. Repeating the process, layer the remaining sheets of filo. Score the top layers of filo with a sharp knife so it can easily be cut into squares about 2 inches by 1 inch.
Bake for 40 to 45 minutes, or until golden brown. Remove from oven and let sit for about 5 minutes. Using a sharp knife, cut the spanakopita. Serve warm or at room temperature.
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