Spanikopita

Spanakopita (pronounced /ˌspænəˈkɒpɪtə/; Modern Greek σπανακόπιτα, from σπανάκι, spanáki, spinach, and πίττα, pítta, pie) or spinach pie is a Greek savory pastry in the burek family with a filling of chopped spinach, feta cheese (sometimes in combination with ricotta cheese, as it is less expensive, and adds creaminess), onions or scallions, egg, and seasoning.[1] The filling is wrapped or layered in phyllo (filo) pastry with butter and/or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings (see burek). Spanakopita is golden in color when baked, the color often enhanced by butter and egg yolk. Other white, fresh, preferably salted cheeses may also mixed with, or substituted for, the feta cheese.

It is mostly eaten as a snack in Greece, and it can be an alternative to tyropita. There is a "fasting", or vegan, version of spanakopita, eaten during the Great Lent and other religious fasts, and composed of spinach, onions or green onions, other green herbs like dill, parsley or celery, olive oil and a little wheat flour, but without eggs or dairy products; the mixture is oven-baked until crisp. Non-traditional vegan versions are available that typically use tofu instead of cheese.

In rural Greece, smaller amounts of spinach are used, with the missing part substituted with leeks, chard, and sorrel.

Spanakopita is similar to torta pasqualina, a traditional dish from Liguria, that is very common in Argentina and Uruguay.


Spanikopita

2008, Michael Symon, All rights reserved.

Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
18 min

Level:
Intermediate

Serves:
4 servings

Ingredients

* 2 tablespoons olive oil
* 1 tablespoon minced garlic
* 1 tablespoon minced shallot
* 1 cup cleaned and diced chanterelle mushrooms
* 2 cups cleaned spinach
* 4 ounces goat cheese
* Salt
* 4 sheets phyllo dough
* 6 ounces melted whole butter

Directions

Preheat oven to 480 degrees F.

Heat a large saute pan over medium heat. Add olive oil and heat. Add garlic, shallot and mushrooms and cook for 4 minutes. Add spinach and cook until spinach is very tender, roughly 6 minutes. Fold in the goat cheese, season with salt, to taste, and let cool. Lay out phyllo dough, butter liberally and fold into fourths. Butter again.

Divide mushroom and spinach mix into 4 equal parts on the phyllo. Fold into triangles buttering between each fold. Bake for 8 minutes or until golden brown.