Evening Edge
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DEL.ICIO.US
Spanakopita
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5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
This recipe for Spanakopita, a Greek casserole made with wispy layers of phyllo, spinach and feta, demands a bit of diligence and determination to finish within 30 minutes. I created this recipe after seeing one for an appetizer with spinach and phyllo. It's a winning combination, perfect for vegetarians. While this is definitely a scaled-down version from those found in restaurants, it still delivers an assertive filling nestled within crunchy layers of buttery pastry.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 6
Ingredients:
5 tablespoons butter, melted
1 (6-ounce) package baby spinach
1 (3-ounce) package cream cheese
1 (6-ounce) container crumbled feta cheese
20 phyllo sheets (just less than 1/2 pound)
Instructions:
Preheat oven to 450 degrees. Lightly butter a 9-by-13-inch metal pan.
Steam spinach just until wilted. Meanwhile, in a food processor, combine cream cheese and feta. Add cooked spinach and process until smooth.
While spinach is cooking, on a large cutting board, lay 1 sheet of phyllo. Brush with butter. Transfer to baking pan and repeat with 9 more layers. Add spinach mixture and spread evenly over phyllo. Repeat buttering and layering remaining 10 sheets of phyllo. Brush top layer lightly with butter.
Bake for 8 to 10 minutes. When the top layer turns golden and begins to brown, cover with foil. Bake for another 5 to 7 minutes. The edges should be crispy brown.
Steam spinach just until wilted. Meanwhile, in a food processor, combine cream cheese and feta. Add cooked spinach and process until smooth.
While spinach is cooking, on a large cutting board, lay 1 sheet of phyllo. Brush with butter. Transfer to baking pan and repeat with 9 more layers. Add spinach mixture and spread evenly over phyllo. Repeat buttering and layering remaining 10 sheets of phyllo. Brush top layer lightly with butter.
Bake for 8 to 10 minutes. When the top layer turns golden and begins to brown, cover with foil. Bake for another 5 to 7 minutes. The edges should be crispy brown.
Notes:
Many cooks have phyllo phobia, but it's actually one of the most forgiving doughs to work with, so don't shy away from it. It is now packaged in smaller rolls, so it's easier to work with. Because there are so many layers, there's no need to worry about tears or messy-looking sheets.
Nutrition:
Per serving: 328 calories (percent of calories from fat, 62), 9 grams protein, 22 grams carbohydrates, 1 gram fiber, 23 grams fat (14 grams saturated), 67 milligrams cholesterol, 661 milligrams sodium.
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