Makes one 9-inch pie
In some ways spring is the perfect time to make spanakopita since spinach is one of the early crops. Leeks are also in season right now, so feel free to substitute them for the scallions in this recipe. And don’t throw away those tough green tops—they’re perfect to toss into a pot of simmering stock with your leftover chicken carcass.
6 packed cups of spinach, washed & dried (about 7 ounces)
2 teaspoons extra virgin olive oil
1 ¼ cups chopped scallions (one bunch)
¼ teaspoon dried dill
Pinch of freshly grated nutmeg
6 ounces Feta cheese, crumbled
Salt & freshly ground pepper, to taste
1 egg, lightly beaten
3 Tablespoons butter, melted
10 sheets phyllo dough, thawed
1. Preheat oven to 400ºF. Add spinach to bowl of a food processor. Pulse a few times to coarsely chop; set aside. (You can alternately roughly chop it with a chef's knife.)
2. Heat olive oil in a 10-inch skillet over medium heat. Add scallions, and sauté for 1 to 2 minutes until they begin to get tender. Add spinach and continue cooking until spinach is wilted and scallions very tender, about 3 to 4 minutes. Stir in dill and nutmeg; transfer to a deep bowl.
3. Stir in crumbled Feta cheese; season with salt and pepper. Stir in beaten egg.
4. Using a pastry brush, coat a 9-inch by -2-inch pie plate with melted butter. Place one sheet of phyllo in plate so that half of it hangs over the sides; brush lightly with butter. Repeat with remaining sheets, overlapping the layers, until you’ve created a “pie crust” with layers of the phyllo.
5. Spoon filling into pie plate. Gently fold the overhanging sheets of phyllo, one at a time, to cover the top of the “pie”, remembering to lightly brush each layer with melted butter. Bake for 25 minutes, or until puffed and a deep golden color. Let stand five minutes before cutting.