Spanakopita

Spanakopita
Photo by Romulo Yanes

Ingredients

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

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

Comments

Variations on Spanakopita

  • Spanakopita
    • Kosher salt and freshly ground pepper
    • pinch(s) of ground nutmeg
    • 1 tablespoon(s) fresh lemon juice
    • 1 small onion
    • 1 large egg
    • 1 clove(s) garlic
    • +7 other ingredients
  • Spanakopita
    • 1 teaspoon olive oil
    • 1 egg
    • 1/2 teaspoon dried oregano
    • 2 ounces feta cheese
    • 3/4 cup nonfat milk
    • 3 large garlic cloves
    • +4 other ingredients
  • Spanakopita
    • 1 (8-ounce) package feta cheese, crumbled
    • Garnishes: crumbled feta cheese, tomato wedges, pepperoncini peppers, and kalamata olives
    • +4 other ingredients
  • Spanakopita
    • 1/4 cup water
    • 1 ounce chopped sun-dried tomatoes, packed without oil (about 12)
    • 2 garlic cloves, minced
    • 2 cups cooked basmati rice
    • +8 other ingredients


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