Spanakotyropita

A traditional Greek recipe: σπανακοτυρόπιτα (spanakotyropita).

This is better known as "spanakopita," but spanakopita is spinach pie without the cheese.


Ingredients

Filling:
10-16 ounces of fresh spinach, chopped
3/4-1 cup crumbled feta cheese
1/4 cup cottage cheese (optional)
a pinch grated Parmesan cheese
a dash of olive oil
2 bunches of chopped green onions
1 clove garlic minced
1 1/2 tablespoons diced dill, fresh
fresh lemon juice
salt
pepper
2 large egg whites, beaten
nutmeg


Remaining ingredients:
olive oil
salt
1 large egg white
frozen phyllo dough, thawed

Preparation

Preheat oven to 350°.

To prepare filling, steam spinach (or cook it until it wilts). Place the spinach mixture in a colander and press until barely moist. Combine the spinach and cheeses in a bowl; set aside.

Heat just enough olive oil for sautéing in a pan. Add the green onions and garlic; sauté until soft and colour brightens. Stir the green onions-garlic, dill, lemon juice, pepper, salt, and egg whites into spinach mixture. Sprinkle a little nutmeg into the mixture.

Combine about one tablespoon of olive oil with 1 egg white in a bowl. Working with 2 phyllo sheets at a time (you can do just one at a time, but I prefer using 2), cut each sheet into 4 strips; lightly brush phyllo sheet with egg mixture. [Note: when be sure to cover the remaining phyllo dough with a damp towel to keep it from drying]. Place a spoonful of the spinach mixture onto one end of each strip. Fold one corner of the opposite end over mixture so that it makes a triangle; keep folding back and forth into a triangle to the end of strip.

Place triangles, seam sides down, on a baking sheet. I always use my Silpat baking mat. Bake at 350° for 20 minutes or until golden.