{"id":4713,"date":"2011-09-28T08:49:12","date_gmt":"2011-09-28T14:49:12","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4713"},"modified":"2011-09-28T08:49:12","modified_gmt":"2011-09-28T14:49:12","slug":"spinach-feta-spanakopita","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2011\/09\/28\/spinach-feta-spanakopita\/","title":{"rendered":"Spinach &#038; Feta Spanakopita"},"content":{"rendered":"<p>A special thanks to Shallan who owns the cookbook that this recipe came from, <a href=\"http:\/\/www.barefootcontessa.com\/books\/bcbtb_inside.shtml\" target=\"_blank\">Back to Basics,<\/a> and thanks to Ina Garten who never disappoints me.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/09\/spanakopita2.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-4716\" title=\"spanakopita2\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/09\/spanakopita2.jpg?resize=600%2C401\" alt=\"\" width=\"600\" height=\"401\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/09\/spanakopita2.jpg?w=600 600w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/09\/spanakopita2.jpg?resize=300%2C200 300w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/09\/spanakopita2.jpg?resize=150%2C100 150w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/09\/spanakopita2.jpg?resize=400%2C267 400w\" sizes=\"(max-width: 600px) 100vw, 600px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>Greek food is something I could eat everyday and not get sick of. \u00a0If I wanted something light, I could have \u00a0a refreshing Greek salad loaded with tomatoes, cucumbers, mint, parsley and feta. \u00a0In the mood for something warm and comforting&#8230;lamb gyro slathered with tzatziki or a nice plate full of pastitsio. \u00a0And then there is baklava&#8230;oh, baklava&#8230;<\/p>\n<p>These dinner sized spanakopita are not too light or too heavy, but are not exactly easy to prepare. \u00a0I found myself quite frustrated with phyllo dough by the last few pies. \u00a0My tip to you is this. \u00a0Make sure you buy your phyllo a day before you plan to make these and let it defrost in the fridge overnight. \u00a0I let mine stand at room temp to defrost and a section of it got too wet from defrosting and was incredibly sticky. \u00a0I spent a lot of time and energy wrestling with it.<\/p>\n<p>The spinach and feta filling dotted with yummy toasted pine nuts is simple and delicious. \u00a0Taste the spinach and onion mixture before adding the eggs and make sure it is well salted. \u00a0I found the filling to be a little lacking in salt.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/09\/spanakopita1.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-4715\" title=\"spanakopita1\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/09\/spanakopita1.jpg?resize=600%2C403\" alt=\"\" width=\"600\" height=\"403\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/09\/spanakopita1.jpg?w=600 600w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/09\/spanakopita1.jpg?resize=300%2C201 300w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/09\/spanakopita1.jpg?resize=150%2C100 150w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/09\/spanakopita1.jpg?resize=400%2C268 400w\" sizes=\"(max-width: 600px) 100vw, 600px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<h3>Spinach &amp; Feta Spanakopita<\/h3>\n<p>Courtesy of Ina Garten, <em>Back to Basics<\/em><\/p>\n<p><strong><em>Ingredients<\/em><\/strong><\/p>\n<ul>\n<li>1\/4 cup good olive oil<\/li>\n<li>1 cup chopped yellow onion<\/li>\n<li>3 scallions, white and green parts, chopped<\/li>\n<li>2 (10-ounce) packages frozen chopped spinach, defrosted<\/li>\n<li>4 extra-large eggs, lightly beaten<\/li>\n<li>3 tablespoons freshly grated Parmesan cheese<\/li>\n<li>Plain dry bread crumbs<\/li>\n<li>1 teaspoon grated nutmeg<\/li>\n<li>2 teaspoons kosher salt<\/li>\n<li>1 teaspoon freshly ground black pepper<\/li>\n<li>2 cups small-diced feta\u00a0(12 ounces)<\/li>\n<li>3 tablespoons toasted pine nuts<\/li>\n<li>24 sheets frozen phyllo dough, defrosted<\/li>\n<li>1\/4 pound (1 stick) unsalted butter, melted<\/li>\n<li>Flaked sea salt, such as Maldon, for sprinkling<\/li>\n<\/ul>\n<p><strong><em>Directions<\/em><\/strong><\/p>\n<div>\n<ol>\n<li>Preheat the oven to 375 degrees F.\u00a0Heat the olive oil\u00a0in 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.<\/li>\n<li>Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.<\/li>\n<li>When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg,\u00a0salt, and pepper. Gently fold in the feta and pine nuts.<\/li>\n<li>Place 1 sheet of phyllo dough\u00a0flat 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.<\/li>\n<li>Working quickly, slide another sheet of phyllo\u00a0dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs\u00a0so the layers of phyllo don&#8217;t stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs.<\/li>\n<li>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.<\/li>\n<li>Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down.<\/li>\n<li>Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp.\u00a0Serve hot.<\/li>\n<\/ol>\n<\/div>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2011\/09\/28\/spinach-feta-spanakopita\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>A special thanks to Shallan who owns the cookbook that this recipe came from, Back to Basics, and thanks to Ina Garten who never disappoints me. Greek food is something I could eat everyday and not get sick of. \u00a0If I wanted something light, I could have \u00a0a refreshing Greek salad loaded with tomatoes, cucumbers, [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[4,26],"tags":[81,35,33,474,501,169],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-1e1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/4713"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=4713"}],"version-history":[{"count":0,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/4713\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=4713"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=4713"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=4713"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}