Savory Spanakopita

comments (16) January 15th, 2010

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cookinwithherbs susan belsinger, contributor
thumbs up 7 users recommend

Click on the photos at left to enlarge them.
Sauté the onion in olive oil over moderate heat.
Wash and dry the greens, and remove any large stems.
Add the leaves to the onion.
Cook until the greens are wilted.
Cutting into diamonds before baking makes for a neater presentation.
Click on the photos at left to enlarge them.Click To Enlarge

Click on the photos at left to enlarge them.

Photo: Susan Belsinger

2 pounds of fresh greens: spinach, chard, kale, dandelion, nettle, mustard, beet greens
3 tablespoons olive oil
1 medium onion, diced fine
6 cloves garlic, minced
2 tablespoons fresh Greek oregano leaves, minced, or 2 teaspoons dried crumbled Greek oregano
Salt and freshly ground pepper
4 extra-large eggs
About 10 ounces feta cheese, crumbled
Freshly grated nutmeg
1 box whole-wheat filo, thawed
About 2/3 cup olive oil

This version of spanakopita is packed full of flavor—it is delicious—as well as being good for you. Whole-wheat phyllo or filo can be found in the freezer section of your health food store. If you haven’t worked with filo it isn't hard, you just sort of get the technique as you go along, it doesn't have to be perfect since it will be covered up. Instead of just spinach, I favor a mix of greens for superior taste—use a combination of two or three—just remove any big stems and reserve them for another use. Greek oregano is very pungent and works well in this dish. I also add a few eggs to bind the filling, which gives it a bit of a quiche-like richness. Rather than use butter on the filo, I prefer to work with olive oil and like the flavor better. You will love the savoriness of this spanakopita.

Serves 6 to 12

Brush a 9 x 13-inch pan with olive oil. Preheat the oven to 375°F. Wash and dry the greens and remove the large stems. Rough chop the greens and set aside.

In a large sauté pan, sauté the onion in 3 tablespoons olive oil over moderate heat, for about 5 minutes. Add the greens a few handfuls at a time and stir, cover and cook until the greens are wilted, stirring occasionally, for about 5 to 10 minutes. When the greens are wilted, add the garlic and oregano, season generously with salt and pepper, stir, cover, and remove from heat.

In a bowl, beat the eggs. Crumble the feta into the eggs and season with nutmeg, salt, and pepper. Remove the lid from the greens so they cool a bit.

Unwrap the filo, unfold it and keep it covered with a slightly damp towel.

Working carefully with one filo sheet at a time, fold each sheet in half and brush the top of each sheet lightly with the olive oil. I find it easier to place the filo in the pan and then brush it with the oil rather than brushing it and trying to move it. Place the first sheet in the bottom of the prepared baking dish. Repeat with the filo, using about 5 or 6 more sheets, arranging the filo so that it covers the bottom of the pan and overlaps the sides by 2 or 3-inches. It will take 4 sheets to partially cover the bottom and overlap all 4 sides. Add another layer or two to cover the bottom.

Toss the greens with the egg and cheese mixture. Spread this mixture evenly into the filo-lined pan. Repeat brushing about 3 or 4 folded sheets of filo and place them on top. Fold the overlapping sides of the filo over the top to make a finished package. Brush once more with a little oil.

Cut into triangles or diamond shapes before baking. (If you wait to cut the spanakopita until after it is baked it will be difficult and the filo will flake into many pieces and look very messy.) Bake for 35 to 40 minutes or until the spanakopita is golden brown.

Let sit for 5 to 10 minutes before serving.

Read more about oregano...

posted in: main dish

Comments (16)

pattimay54 writes: Beautiful
Posted: 2:39 am on November 9th
hectorkim54 writes: Superb
Posted: 2:08 am on November 1st
AlicaMein writes: tasty :)
Posted: 1:31 am on October 8th
smithjohn12 writes: One of the best
Posted: 1:51 am on October 4th
Valerieones writes: Its so yummy
Posted: 4:07 am on September 21st
doriswhite writes: Brilliant
Posted: 1:37 am on September 20th
samdavis54 writes: Brilliant
Posted: 12:12 am on August 30th
dallasholt writes: Excellent
Posted: 3:29 am on August 13th
BessieMurphy writes: wow this is tasty.
Posted: 2:01 am on May 19th
GeorgeMichael writes: i like it

Posted: 4:56 am on October 28th
jasskr0 writes: good one
Posted: 5:04 am on April 3rd
Jazzken writes: Like it
Posted: 1:05 am on April 1st
RihannaMills writes: I am fan
Posted: 2:47 am on March 27th
cookinwithherbs writes: thanks paoli cook--wholefoods, and most other healthfood stores sell the wholewheat, or at least the unbleached flour filo. it keeps in the freezer for a long while. gosh when i was in greece, i was astounded to find 11 kinds of filo at the grocery store! they have a thicker one that i just loved--didn't have to use as many sheets. remember, i use olive oil to brush on the layers instead of melted butter, which tastes wonderful and is much better for our health!
Posted: 10:17 am on January 25th
PaoliCook writes:
My Whole Foods Market carries it. I think you can check the Fillo Factory website to see where you can find it near you.
Posted: 2:58 pm on January 24th
myseasons writes: Where does one find "whole wheat" filo?

Sounds delightful and would love to try it.
Posted: 11:52 am on January 20th
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