Feeds: 6-8
Ingredients:
1 package frozen phyllo sheets (usually about 20 sheets)*
1 block frozen chopped spinach, thawed with all moisture squeezed out
2 bunches flat-leaf parsley, chopped fine
1 large onion, diced
2 tbsp garlic, minced
2 tbsp olive oil (cooking)
.5 C olive oil (laminating)
4 eggs
300g feta cheese, crumbled
1 tbsp dill (fresh or dried are both fine)
1 tsp oregano
.25 C white rice
salt & pepper to taste
* A remind to let the phyllo sheets thaw in fridge the night before you plan to make this, OR, remove roll of frozen phyllo sheets from box and wrap in clean dish towel and let thaw at room temperature for about 1H, unrolling small sections as it starts to thaw and covering with dish towel to prevent it from drying out.
Instructions:
1. Preheat the oven to 325F.
2. Fry onions and garlic in 2 tbsp of olive oil until fragrant and just starting to turn lightly golden. Add dill and oregano and cook additional minute or so.
3. In large bowl, mix together onion mixture, frozen spinach (remember this should be as dry as possible), parsley, eggs, half of rice, feta and a few generous turns of pepper until well blended. Add salt minimally as it will cause vegetables to leach out more moisture.
3. Unroll phyllo sheets
4. Bottom Crust: Brush rectangular baking dish (9"x13") generously with olive oil and lay on 2-3 sheets of phyllo so that the phyllo sheets line the baking dish with some spilling over sides of dish.
5. Apply olive oil to the top of phyllo sheets and add 2 more sheets of dough to baking dish. Repeat this process about 5-7 more times until you have used up about 2/3 of the phyllo sheets. This is what gives you that flaky bottom texture.
6. Once bottom layers are laid down, sprinkle in rest of white rice so that it is evenly distributed. Now fill pan with the spinach and feta filling. The rice will help absorb extra moisture and ensure that you don't (in the words of Paul Hollywood) have a soggy bottom.
7. Top Crust: Cover top of filling with two more sheets and brush with olive oil. Repeat until you have used up all the phyllo sheets. Brush top of spanakopita with more olive oil and sprinkle with a few drops of water. Using your hands, crumble in the excess phyllo dough from the sides of the baking pan to form a decorative edge.
8. Cut some shallow slits on top of spanakopita to act as air vents. Cuts should penetrate top layer of phyllo only.
9. Bake for 45min-1 hour until the top crust is crisp and golden brown. Remove from the oven and let cool 10-15min in pan. Cutting into squares and serve.
