PHYLLO SPINACH PIE RECIPES

Steps:

• Heat 4 tablespoons of olive oil in a large saucepan and sauté the onions and leek until translucent, about 2-3 minutes. Add the spinach and saute until the leaves have wilted and the liquid has cooked off, about 8-10 minutes.
• Remove the pan from the heat and allow to cool somewhat. When cool enough to handle, finely chop the spinach and place in a large bowl.
• Preheat the oven to 375°F.
• Lightly oil (always use olive oil!) a 12 inch in diameter, metal baking pan (you can use a larger baking pan - you will just have a thinner pita, but don't use a smaller one), or a 10 x 15 inch rectangular baking pan.
• Add dill and feta cheese to the spinach. Add salt and pepper to taste (careful with the salt - the feta will add quite a bit of its own). Pour the eggs over and give a stir to combine well.
• Open up the phyllo pastry and place on a work surface. If using the country style pastry proceed, if using the thinner phyllo; cover with a damp cloth. (Continue to cover the pastry sheets with the damp cloth each time you remove one as you prepare the pie.).
• Layer the phyllo in the pan, allowing the edges to hang over the sides of the pan, brushing each phyllo layer generously with olive oil.
• Use up half the phyllo sheets to make the bottom pastry layer, allowing excess pastry to drape over edge of pan.
• Put the spinach mixture in and press the top down gently to smooth filling. Tuck in the pastry draping over the edges.
• Repeat layering with the remaining phyllo, oiling each sheet generously.
• Using a sharp knife, score the upper layers of pastry into the size pieces you will want to serve once the pie is baked- BE CAREFUL NOT TO CUT THROUGH BOTTOM PASTRY.
• Bake the pie in the middle of the oven for approximately 40-45 minutes until it is golden brown. For the last 15-20 minutes, I put my baking pan directly on the oven floor to crisp it better.
• Cool till just warm (we never, but never eat this hot! The flavours just wouldn't come through properly). Cut into serving pieces and serve either just warm or at room temperature.
• Note: If my spinach filling appears to be too 'wet', I often take 2 of the phyllo sheets and use them as a 'layer' between the spinach filling; these sheets absorb the extra liquid (they must not be brushed with oil).
• It's also worth noting that Greeks love their olive oil! I have used olive oil with a lighter hand than most Greeks in this recipe - but it may still be too much for you. Feel free to add the amount you feel most comfortable with, but be aware that flavour may be compromised.

Steps:

• Preheat the oven to 375 degrees F.
• Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
• When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.
• Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot.