Authentic Greek Spinach Pie

16 Apr

On Friday I had placement tests for the college I am attending in the fall. I prepared for a whole month, learning new math problems and catching up on english. But let me tell you,

No practice could help anyone with the math part!

I mean, I’m not great at math…but I’m not horrible at it (as long as I have a calculator). But the questions that this test asked were insanely hard, I was pulling my hair out. It was worse than the SAT’s.

If f(x)=34x+g(1(g(g(h(((g)))h)1)g)4, then what is x?

I am so deadly serious. That was one of the questions. So do you know what I did with the 100 math questions I was given? I guessed. And now I am probably going to be placed in the lowest math class. That’s just great.

But on to better news…after my awful test, I went to this greek resturant downtown (near campus). Because everyone knows, I love greek food.

I ordered spanakopita, which is pronounced span-a-ko-pee-ta. It has a difficult name to pronounce and apparently (according to Greeks), the dish is equally painful to make. Feta cheese and spinach stuffed in a thin, crispy dough (called phyllo).

How to make “Spanakopita”.

Ingredients:

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 bunch green onions, chopped
  • 2 cloves garlic, minced
  • 2 pounds spinach, rinsed and chopped
  • 1/2 cup chopped fresh parsley
  •  2 eggs, lightly beaten
  • 1/2 cup ricotta cheese
  • 1 cup crumbled feta cheese
  • 8 sheets phyllo dough (you can make it or find it near other pie crusts..or in the freezer section)
  • 1/4 cup olive oil

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×9 inch square baking pan.

2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.

3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan.

4. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.

5. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

 

It goes good with a glass of red wine (or maybe just a glass of water).

They can be made into squares or triangles.

Enjoy!

 

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