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You know what’s great about getting a box of fresh vegetables straight from the farm? You get a box of fresh vegetables straight from the farm. That’s what I get every Friday in my CSA box. It’s great. Really. That being said, I don’t get to choose what I get in my box. You get what you get. Whatever’s in season or is ready to come out of the ground. Sometimes you get a lot of one thing (yea, sweet potatoes I’m looking at you!) and it needs to be consumed almost immediately. That’s what happened last week with my spinach. We had lots of it. Enter spanakopita.

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Spanakopita is basically a greek spinach and feta pie wrapped in phyllo dough layered with butter or olive oil. You’ve probably eaten a mini spanakopita at a party or two. They’re easy to make and just exotic enough to make a light and interesting dinner.

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Spanakopita

  • 4 Tble good quality olive oil, divided
  • 1½ pounds fresh spinach (see notes)
  • ½ small white onion, minced
  • ½ bunch green onions, chopped
  • 1 cup crumbled feta cheese
  • 1 tsp sun-ripened sea salt or kosher salt
  • ¼ tsp freshly grated nutmeg
  • ½ tsp freshly cracked black pepper
  • 12 Tble (1½ sticks) butter, melted
  • ½ – 16oz package phyllo dough (about 18-20 sheets), thawed

Preheat oven to 350˚ and line a baking tray with parchment paper. Heat 2 Tble olive oil in a large sauté pan with a lid. Place handfuls of spinach into hot oil a few at a time and stir until wilted, adding more spinach as the pan allows. When all spinach has wilted transfer to a colander to drain and cool. When spinach is cool, squeeze as much liquid out as you can and transfer to a medium bowl. Meanwhile, sauté onions in remaining olive oil until soft. Transfer to bowl with spinach. Add feta, salt, nutmeg and pepper. Stir to combine.

Unroll the phyllo dough on a flat surface and keep it covered with a damp towel so it doesn’t dry out. Place one sheet of phyllo dough on a cutting board. Using a pastry brush, lightly brush dough with butter. Place second phyllo dough sheet on top of buttered sheet and lightly brush with butter again. Repeat a third time. Cut buttered phyllo into thirds LONGWAYS (you should have 3- 3×14-ish strips). Place a tablespoon of filling on one end and fold like a flag until you reach the end of the strip. Place seam-side down onto prepared baking sheet, brush very lightly with butter and cover with a damp towel to keep from drying out. Repeat until all phyllo and filing are used.
Bake 20-25 minutes or until browned and crispy. Remove from oven and place on paper-towel lined plate to drain. Serve hot.

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Notes:

  • You can also use 2 -10oz frozen spinach packages. Don’t sauté frozen spinach in olive oil. Thaw and squeeze liquid out and place in bowl with sautéd onions, feta, salt, nutmeg and pepper.

 

 

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