Spanikopita

Chef Rem Uk Lian,

Homer’s Restaurant

Stuffed into a flaky, buttery envelope, cheese and spinach meld together, transforming bitter leafy greens into a decadent snack. Homer’s recipe emphasizes dill and mint, the generous use of these herbs brightening the spinach filling and adding layers of potent flavour.

Ingredients

Filling

1/2 cup olive oil

1 large onion, chopped

1 cup green onion, chopped

1 cup leek, chopped

4 cloves garlic, chopped

1 lb raw baby spinach

1 cup fresh parsley, chopped

1/3 cup fresh mint, chopped

1/2 cup fresh dill, chopped

1 egg

1/2 cup feta

Pastry

8 sheets phyllo pastry

1/4 cup olive oil

method

Filling

1.  Sauté onion, green onion, leek and garlic in olive oil until they are light brown.
2.  Add spinach, parsley, mint and dill. Cook for 2 minutes.
3.  Remove from heat. Cool mixture and drain any excess moisture.
4.  Once cool, add egg and crumbled feta. Mix.

Assembly

1.  Pre-heat oven to 350° F. 
2.  Brush 10 x 10 inch pan with olive oil.
3.  Layer 4 sheets of phyllo in the pan, brushing each sheet lightly with olive oil.
4.  Add spinach filling on top of the phyllo.
5.  Fold over-hanging phyllo dough on top of the filling. 
6.  Layer 4 more phyllo sheets on top of the filling, brushing each sheet lightly with olive oil.
7.  Tuck overhanging phyllo dough into the pan to seal.
8.  Brush olive oil on top and pre-cut 12 pieces.
9.  Bake for 45 minutes until pastry is golden brown. If using a convection oven, turn off fan.

Yield 12 pieces