<< Back

Spanakopita

Provided by Amber, a Village Acres' CSA Member.

  • 1 package phyllo dough (Athenos brand is good)
  • Big bag full of spinach, swiss chard, or other greens
  • 1 onion, diced (green onion is great)
  • 5-6 garlic cloves, minced
  • small handful fresh dill
  • 2 eggs, lightly beaten
  • block of feta cheese, chopped into small cubes
  • olive oil
  • salt and pepper, to taste

Preheat oven to 375 F.

Saute the onion and garlic, salted and peppered, in 3 Tbsp of olive oil, until soft. Add the greens, and saute until wilted. Remove the whole mixture and place in a colander to drain the excess liquid (or if you are in a hurry, squeeze it out by hand). When the greens mixture has cooled slightly, stir in the eggs, cheese and chopped dill.

To assemble: Take one sheet of phyllo dough and lay on a clean surface, spray lightly with olive oil spray (or baste with olive oil or butter with a pastry brush - spraying is better because then it's only lightly oiled). Layer another sheet directly on top and spray that one lightly. Continue for 10 sheets. Place 1/3 of the greens mixture along one of the long edges of the phyllo, and roll it up to make a long tube filled with the mixture. Transfer to a baking sheet. Repeat process to make 2 more rolls.

Bake at 375 F for 20-30 minutes, or until lightly brown.

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Spinach, Swiss Chard, Dill, Eggs, Swiss Chard, green, Swiss Chard,