Spanakopita
Provided by Amber, a Village Acres' CSA Member.
- 1 package phyllo dough (Athenos brand is good)
- Big bag full of spinach, swiss chard, or other greens
- 1 onion, diced (green onion is great)
- 5-6 garlic cloves, minced
- small handful fresh dill
- 2 eggs, lightly beaten
- block of feta cheese, chopped into small cubes
- olive oil
- salt and pepper, to taste
Preheat oven to 375 F.
Saute the onion and garlic, salted and peppered, in 3 Tbsp of olive oil, until soft. Add the greens, and saute until wilted. Remove the whole mixture and place in a colander to drain the excess liquid (or if you are in a hurry, squeeze it out by hand). When the greens mixture has cooled slightly, stir in the eggs, cheese and chopped dill.
To assemble: Take one sheet of phyllo dough and lay on a clean surface, spray lightly with olive oil spray (or baste with olive oil or butter with a pastry brush - spraying is better because then it's only lightly oiled). Layer another sheet directly on top and spray that one lightly. Continue for 10 sheets. Place 1/3 of the greens mixture along one of the long edges of the phyllo, and roll it up to make a long tube filled with the mixture. Transfer to a baking sheet. Repeat process to make 2 more rolls.
Bake at 375 F for 20-30 minutes, or until lightly brown.