Spinach Feta Spanakopita
Active Time: 35 minutes • Total Time: 60 minutes
Yields: Serves: 6
- Ingredients for Spanakopita :
- 1/4 cup olive oil
- 1 bunch (about 4 ounces) scallions, thinly sliced
- 10 ounces (8 to 10 cups) Earthbound Farms baby spinach
- 8 ounces phyllo dough, about half a box, defrosted
- 1/2 bunch fresh dill, leaves and tender stems chopped
- 1/2 bunch parsley, leaves and tender stems chopped
- 1/2 cup plain breadcrumbs
- 5 ounces feta, crumbled
- 3 large eggs, whisked well
- salt and black pepper, to taste
- Ingredients for the Tzatziki:
- 1¾ cup Greek yogurt (full fat or other)
- 1/4 cup sour cream
- juice from 1/2 of a lemon, about 2 tablespoons
- 1 tablespoon champagne vinegar or white wine vinegar
- 1 tablespoon fresh dill, minced
- 1 - 2 cloves garlic, minced or grated
- 1 English cucumber, unpeeled, seeds removed
- kosher salt, to taste
Using Earthbound Farm Organic Spinach, Chef Joel from HomeMade whips up this Spinach and Feta Spanakopita Skillet for a comforting, flaky, light and delicious meal. You can serve this anytime, for dinner or even brunch!
Procedure for Spanakopita :
In a 10 inch skillet or cast iron pan, add about 2 tablespoons of olive oil over medium heat. Add the scallions and sweat until the whites turn translucent, about 2 minutes.
Add the spinach (in batches if needed) and a generous pinch of kosher salt and cook until all of the liquid has cooked out and evaporated, about 5 minutes. Transfer to a bowl and pop it in the fridge to cool down.
Preheat your oven to 350⁰F.
Working with one piece of phyllo at a time-keeping the others covered with a clean dish towel so they don’t dry out. Use a pastry brush to brush one side of the phyllo with olive oil. Place it in the skillet you cooked the spinach in, oiled side up. The edges will hang over and it won’t cover the whole pan – don’t worry!
Brush another sheet of phyllo with olive oil and place it oiled side up, overlapping the bottom piece. The goal here is to cover the parts that the first sheet didn’t. Again, there will be pieces hanging over the side of the pan – they’re supposed to.
Repeat the above process until you’ve used all of the phyllo, taking care to keep the oiled side up. If any of the pieces crack and break just patch it back together. The rougher this looks now the prettier it will be after it bakes.
Take the bowl of spinach out of the fridge. Add the chopped dill, chopped parsley, breadcrumbs and feta cheese. Stir to combine.
Add the whisked eggs to the mixture and stir until just mixed. Transfer to your phyllo skillet.
Fold over the overlapping phyllo pieces, leaving the middle exposed. Brush with olive oil.
Bake for 25 to 35 minutes until the filling is set and the phyllo is a lovely golden brown (think milk chocolate).
Procedure for the Tzatziki:
In a medium mixing bowl combine the Greek yogurt, sour cream, lemon juice, vinegar, dill, and garlic.
Using a box grater, grate the cucumber then, using your hands or a piece of cheesecloth, wring out as much liquid as you possibly can (you can save it for a refreshing beverage or cocktail).
Add the cucumber to the yogurt mixture, stir and taste. Add salt as needed.