Ingredients
- 3 tablespoons olive oil
- Scallions, chopped -- 1 bunch (optional)
- Braising mix-Trimmed and cleaned (original recipe recommend 2 lbs spinach. Spinach can be added to braising mix)
- Fresh dill, chopped -- 1/2 bunch
- Feta cheese, crumbled -- 1/2 pound
- Salt and pepper -- to taste
- Eggs, beaten -- 1 to 2
- Filo dough -- 12 to 14 sheets
- Melted butter or olive oil -- 1/2 cup
- Optional – mint leaves and a dash of nutmeg
Directions
Preheat oven to 350°F. Heat the butter or oil in a large skillet or sauté pan over medium-high heat. Add the scallions and sauté for about 2 minutes. Add the greens in batches, stirring each addition to wilt. Finally stir in the dill and parsley. Remove to a colander or strainer and allow to cool somewhat. When the spinach is cool enough to handle, squeeze out any excess liquid. Remove the spinach to a cutting board and coarsely chop. Mix together the spinach, feta, salt and pepper in a large bowl. Adjust seasoning to taste and stir in the eggs. Grease a 9-inch square baking dish or a deep-dish pie tin. Lay a layer of filo over the dish and brush with butter or oil. Add 5 or six more sheets of filo, each at a different angle to cover the entire bottom of the dish, brushing each layer with butter or oil before adding the next. Press the filo carefully down into all corners of the dish. Add the spinach-cheese filling to the dish and spread out evenly. Using the remaining filo, repeat the process of adding layers to form a top to the dish. Trim the edges of filo to leave about 1 1/2 inches hanging over the edge of the dish. Roll the edges together toward the center of the dish to seal the spanikopita. Place the dish in the preheated oven and bake until the crust is nicely browned, anywhere from 45-60 minutes. Remove from the oven and cool for about 15 minutes before serving.