Every family has its own favorite Easter dishes, such as roasted lamb or a spiral ham. What makes many Easter dinners truly special, however, are the side dishes.
This year, why not offer your guests delicious, flaky Spanakopita – delicious spinach pie? Spanakopita is made with Fillo Dough, filled with spinach, leeks, dill, parsley, and crumbled Feta cheese.
Spanakopita makes an attractive side dish for any meal; it can also serve as a main entrée for your vegetarian guests. Chef Demetrios Haralambatos, the executive chef at Kontos Foods (www.kontos.com), a Paterson, N.J. provider of traditional Mediterranean foods, recommends this recipe:
- 2 Pounds Spinach, steamed, squeezed, chopped, and drained (or frozen spinach; fully thawed)
- 1/4 Cup Olive oil, for brushing pastry
- 1/4 Cup Dill, chopped
- 1/4 Teaspoon Nutmeg
- 1/4 Cup Parsley, chopped
- 1 Leek, finely chopped
- Salt and Pepper to taste
- 12 Sheets of Fillo dough
- 3 Eggs, lightly beaten
- 1 Cup Feta cheese, crumbled
1. Mix together the spinach, Feta, dill, parsley, leeks, eggs, salt and pepper.
2. Brush the bottom of an 8x8 inch baking pan with olive oil.
3. Place a sheet of Fillo dough in the pan, brush lightly with olive oil. Use kitchen scissors to trim the Fillo to fit. Repeat until you have 6 layers, lightly brushing each layer with Olive Oil.
4. Place the spinach and greens mixture on top of the 6 layers of Fillo dough, in an even layer. Flatten with a spatula.
5. To create a “top” for your spinach pie, layer another six pieces of Fillo dough on top of the spinach mixture, brushing each layer with olive oil as you go.
6. Bake for 30-50 minutes at 350⁰ F, until golden brown.
To learn more about Kontos Fillo dough (also known as Phyllo or Filo dough), visit www.kontos.com. You can also find Kontos Foods on Twitter@KontosFoods or on Facebook at www.facebook/KontosFoods. Photos are available upon request.