Athena S Spanakopita Spinach And Feta Pie Recipe

Ingredients for Athena S Spanakopita Spinach And Feta Pie

• Spinach Leaves
• 1/4 cup water
• 8 ounces crumbled feta cheese
• Greek Yogurt
• Scallions
• 2 large eggs
• Fresh Mint Leaves
• Fresh Dill Leaves
• Garlic Cloves
• Lemon Zest
• Lemon Juice
• Ground Nutmeg
• Ground Black Pepper
• 1/2 teaspoon salt
• Cayenne Pepper
• Unsalted Butter
• Phyllo Dough
• Pecorino Romano Cheese
• 1 tablespoon sesame seeds

How to Make Athena S Spanakopita Spinach And Feta Pie

1. Place 10 ounces of fresh spinach and 1/4 cup of water in a large microwave-safe bowl.
2. Cover the bowl with a large dinner plate.
3. Microwave on high power for 5 minutes, or until the spinach is wilted and reduced by half.
4. Using potholders, remove the bowl from the microwave and let it sit, covered, for 1 minute.
5. Carefully remove the plate and transfer the spinach to a colander set in the sink.
6. Using the back of a rubber spatula, gently press the spinach against the colander to remove excess liquid.
7. Transfer the spinach to a cutting board and roughly chop.
8. Transfer the chopped spinach to a clean kitchen towel and squeeze out as much excess water as possible.
9. Place the drained spinach in a large bowl.
10. Add 8 ounces crumbled feta cheese, 1/2 cup chopped fresh dill, 1/4 cup chopped fresh parsley, 2 large eggs, 1/4 cup extra virgin olive oil, 1/4 cup chopped red onion, 2 cloves garlic (minced), 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the bowl. Mix well to combine.
11. Preheat oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
12. Using a pastry brush, lightly brush a 14x9-inch rectangle in the center of the parchment paper with melted butter.
13. Lay one phyllo sheet on the buttered parchment and brush thoroughly with melted butter. Repeat with 9 more phyllo sheets, brushing each with butter.
14. Spread the spinach mixture evenly over the phyllo, leaving a 1/4-inch border on all sides.
15. Cover the spinach with 6 more phyllo sheets, brushing each with butter and sprinkling each with about 2 tablespoons of grated Pecorino Romano cheese.
16. Lay 2 more phyllo sheets on top, brushing each with butter.
17. Working from the center outward, use the palms of your hands to compress the layers and press out any air pockets.
18. Using a sharp knife, score the pie through the top 3 layers of phyllo into 24 equal pieces.
19. Sprinkle with 1 tablespoon of sesame seeds.
20. Bake for 20-25 minutes, or until the phyllo is golden and crisp. If baking from frozen, add 5-10 minutes to the baking time.
21. Let cool on the baking sheet for 10 minutes or up to 2 hours.
22. Carefully slide the spanakopita, still on the parchment paper, onto a cutting board.
23. Cut into squares and serve warm or at room temperature.