Spanakopita

Photo by Romulo Yanes

Ingredients

½ teaspoon freshly grated nutmeg
1 pound baby spinach
9 tablespoons unsalted butter
½ pound feta
10 17- by 12-inch phyllo sheets

Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and ...

View full recipe at Epicurious

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Variations on Spanakopita

Spanakopita
- pinch(s) of ground nutmeg
- 2 tablespoon(s) chopped fresh dill
- 2 tablespoon(s) dry bread crumbs
- 2 10-ounce packages frozen chopped spinach
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Spanakopita
- 2 ounces feta cheese
- 3/4 cup nonfat milk
- 1 teaspoon olive oil
- 1 egg
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- 1 10-ounce package frozen leaf spinach
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- 1 tablespoon dried oregano
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- 1/4 teaspoon freshly ground pepper
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