My Greek Kitchen - Spanakopita

Kyra Katina

Modification of
Photograph by George Asimellis

This beautiful woman is of no relation to me, that I'm aware of. The photograph was taken on the Island of Lesvos and to the best of my knowledge, I have no family there. However, when I saw this woman's face I was startled by a resemblance to my mother and I imagine that had she lived to achieve this age, she may have looked very much like Kyra Katina. I have received written permission from the photographer to use his work, and I thank him for sharing his artistry and visual perceptions of the beauty of Greece.

SPANAKOPITA

Also known as "Greek spinach pie", the primary ingredients are spinach, feta cheese and phyllo...and an extra pair of hands. This dish is known world-wide and is made in many variations. The recipe I'm providing comes from my former and late mother-in-law. She was a terrific cook, had a wonderful sense of humor and was a loving grandmother to my children. It was from her that I learned to prepare most of the Greek dishes you find in my kitchen. Thank you, Venus.

There are 2 methods of preparation, or presentation. The PAN METHOD is prepared in the same manner as Baklava, by layering.

Then there is the FOLDING (or triangle) method. This is more work but results in a wonderful presentation of individual servings and depending on what size you make them, they can also be offered as appetizers. This is where a helper would be beneficial and it's a terrific opportunity to get the family involved in the joy of food preparation. If you aren't experienced in working with phyllo, I highly recommend some assistance if you choose this method.

YOUR TOOLS
along with a 9x13 roasting pan or non-stick baking sheet, depending on what method you use.

Temp: 350 degrees
Appx. 30 minutes
SERVES: Depends *s*

~INGREDIENTS~


1 lb.	Fresh spinach OR
10 oz.	Frozen spinach (I prefer the frozen)
2 T	Olive Oil or butter (for saute)
1	Large yellow onion, finely chopped
1/3 lb.	Feta cheese
2 T	Fresh parsley, finely chopped
6 T	Flour
18-20	Phyllo sheets (refer to Working With Phyllo)
3 Cubes	Butter, salt-free (for brushing phyllo)
4	Eggs

~PREPARATION~

FRESH SPINACH: Rinse and stem the spinach, chop into small pieces or tear into shreds. Drain well to thoroughly dry.

In a large saute pan over medium heat, warm the olive oil or melt the butter. Add the spinach and chopped onions and saute until the spinach wilts and cooks down, approximately 5-minutes. Transfer to a sieve and drain well; set aside in large mixing bowl.

FROZEN SPINACH: Thaw thoroughly, drain real well. I also squeeze/press the water from it. Place in large mixing bowl.

In medium pan, saute the onions until translucent; add to bowl containing thawed spinach.

FETA CHEESE: Feta comes packed in brine, so you'll want to give it a quick rinse under cold water. Let it drain on a paper towel for a couple minutes. Then you can crumble it into the bowl containing the spinach and onions.

Add the flour, chopped parsley and eggs; mix thoroughly.

PAN METHOD
Click for FOLDED METHOD

Melt the 3 cubes of butter (low heat; don't let it bubble).

Brush the 9" x 13" baking pan with olive oil or melted butter.

READ Working with PHYLLO
Lay 6 phyllo sheets in the pan, lightly brushing each with oil or melted butter before adding the next layer. Brush all the edges first since that is where drying will begin.

Spoon half of the spinach mixture over the top of the phyllo and carefully spread evenly to within about 1/2 inch of the edges.

Lay 6 more phyllo sheets on top, brushing each one with oil or melted butter before adding the next layer.

Spread the remaining spinach mixture over the top.

Finish off with the remaining sheets of phyllo, brushing each as previously done.

Cover and chill for about 30 minutes to set.

Bake until golden, about 30-minutes. Test by inserting a table knife to the center. If it comes out relatively clean, your spanakopita is done. Don't let this go beyond golden brown.

Let cool for 5 to10-minutes to set, then cut into squares.

The flavor of Spanakopita is enhanced when served warm; it's even better at room temperature.

Serve with a light tossed salad using a vinaigrette dressing, french bread or sour rolls and you have an outstanding meal.

Baklava provides a very complimentary dessert, and if you enjoy wines and really want to go "Greek", try a bottle of Retsina. Yiasou!

Recipe Index

My Greek Kitchen	Baklava	Moussaka
Pastitso	Spanakopita	Working with Phyllo

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