SPANAKOPITA
Greek Mixed Greens Pie
About the Recipe
If, like me, your favorite passed hors d'oeuvres has always been those little golden, crispy, crackly Greek spinach and phyllo triangles (mini spanakopitas) you will absolutely adore a whole huge dinner portion of it. This recipe is easy and relatively foolproof.
Traditionally a spanakopita is all spinach, I find it infinitely tastier when spinach is just one in a whole plethora of greens. Use several if you can. And be sure to add lots of fresh herbs. You can adjust the proportions as you see fit (I sometimes use fewer greens and extra herbs). Whatever you do will be fabulous. Just be sure to adjust salt and pepper before baking. You don't want to undersalt.
The entire spanakopita can be put together, covered with plastic wrap and refrigerated for up to 24 hours in advance. Do remove it from the refrigerator 2-4 hours before baking.
I highly suggest you try this recipe. Working with phyllo is way easier than you'd think. Really fun and, once you get the hang of it, there are so many delicious things to make. I always try to keep a package of frozen phyllo in the freezer. Just remember that if the sheets break, it doesn't really matter. Just proceed with the recipe, patching them together as best you can. No one will know. The finished dish will still look fluffy, golden and magical.
Spanakopita - Greek Mixed Greens Pie
Serves 6
Ingredients
3/4 pound very roughly chopped mixed greens and tender stems. Any combination of spinach, watercress, collard greens, arugula, and/or Swiss chard works well.
1/4 pound mixed tender herbs and tender stems, such as parsley, chives, dill and/or chervil
1/4 cup extra-virgin olive oil plus more for drizzling
1 1/2 teaspoons kosher salt
1 scant teaspoon freshly ground black pepper
1 large pinch red pepper flakes
8 sliced scallions, both white and green parts
5 cloves garlic, quartered
2/3 cup couscous (any size) or quinoa
1 large egg, well beaten
1/4 pound feta, crumbled
7 sheets phyllo dough, thawed according to directions on package
METHOD
Adjust oven rack to lower-middle position. Preheat oven to 400°F. Generously brush a 9 or 10-inch pie plate or gratin dish generously with olive oil and set on a rimmed baking sheet. You can also use a similarly sized square or rectangular baking dish.
For the Filling: In a large bowl, combine chopped greens, chopped herbs, salt, pepper and red pepper flakes. Toss with 1 tablespoon of the olive oil. Set aside.
In a large Dutch oven or casserole set over medium heat, add the remaining 3 tablespoons olive oil, scallions, and garlic and cook until wilted and beginning to brown, about 5-10 minutes. Add mixed greens to the pan and toss over heat until the vegetables are just wilted. Don't overcook. Add the couscous or quinoa and egg and thoroughly combine. Once everything is well mixed, fold in the crumbled feta. Adjust salt and pepper.
To Assemble the Pie: unroll thawed phyllo and keep it covered with a moist kitchen towel while working. Working with 1 sheet at a time, lay phyllo so that it is centered in the pie pan with the excess draping over the rim and brush generously with about 2 teaspoons olive oil. Working quickly, repeat with 4 more sheets of phyllo, each sheet placed perpendicular to the previous one, brushing with olive oil before adding the next. Don't worry if the phyllo breaks a bit. Do the best you can. It won't make any difference in the finished dish.
Add greens mixture to phyllo-lined pie. Fold excess phyllo over greens and--loosely and decoratively if possible-- drape remaining 2 sheets of phyllo over the top. Drizzle with 2-3 tablespoons more olive oil. Slice into portions using a serrated knife. Only slice about a third of the way down. Don't cut through the bottom crust. Bake in preheated oven until golden brown, about 45 minutes. Allow to cool at least 15 minutes before serving. You can also serve it at room temperature. Warm weather is here and a spanakopita makes great picnic food.