Spanikopita

  • 1 lb. mixed greens
  • 1 onion or 2 leeks, chopped
  • ½ lb. fresh mushrooms, sliced
  • 2 Tbsp. olive oil
  • 1 clove garlic
  • 3 eggs
  • 6 oz. feta cheese
  • ¼ c. parmesan cheese, grated
  • 1 tsp. oregano
  • ¼ tsp. rosemary (optional)
  • ¼ tsp. nutmeg
  • ¼ lb. butter (1 stick)
  • 1 lb. filo dough

Wash and chop greens into ribbons. Bring 2 quarts of water to the boil. Drop in greens and boil for about 5 minutes. Drain in colander. Saute the onion, garlic and mushrooms in the olive oil with salt and pepper until tender. Squeeze any remaining moisture out of greens and stir them in to sauté pan. Cook for a few more minutes, then remove from heat.

Beat the eggs in a large bowl and crumble in the feta. Add the parmesan, black pepper, nutmeg, oregano and optional rosemary. Add a little salt, remembering that feta is salty. Stir in greens sauté mix.

Preheat oven to 375 degrees. Melt the stick of butter and brush a 2 or 3 quart oblong baking pan with it. Spread the filo dough out flat next to the pan. Brush the top layer with butter and lift it and the layer under it onto pan. brush next sheet with butter and lay it and the layer under it onto pan at a slight angle to the last layer. Continue to layer the sheets of filo, brushing every other one with butter and turning each one slightly so that the edges fan out over the sides of the pan. Stop when you have about 8 sheets left.

Spread the greens mixture evenly over the filo dough in pan, pushing it to the corners. Fold the edges of the filo dough over the mixture. Take the remaining sheets of filo and layer them on top of the greens mixture, again brushing every other sheet with butter, but this time pushing the edges down into the sides of the pan. It is difficult to do this neatly; just rumple the edges down into the sides of the pan (they will form a nice crisp edge after baking). Brush the top of the spanakopita with butter and make 1/2” deep diagonal slashes across it with a sharp knife.  Bake for 50 minutes, until the crust is puffed and golden. Cut into squares or diamonds and serve immediately.

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