LEEK SPANAKOPITA
Crisp phyllo tops this traditional-with-a-twist savory Greek pie that boasts sharp feta, delicate spinach, and mild leeks. Cut into small squares and served at room temperature, this Spanakopita makes a terrific hors d'oeuvre.
Provided by Martha Stewart
Categories Appetizers
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. With a pastry brush, brush bottom and sides of a 9-by-13-inch baking dish with oil. In a large skillet, heat 1/4 cup water over medium-high. Working in batches, add spinach and cook, tossing, until completely wilted, about 8 minutes. Transfer to a colander to drain, pressing out as much water as possible. Return skillet to heat and add 1 tablespoon oil. Add leeks and cook until softened, about 8 minutes. Stir in garlic, season with salt and pepper, and cook until fragrant, about 1 minute. Stir in nutmeg. Transfer spinach and leek mixture to a food processor; pulse until coarsely chopped.
- Cut phyllo sheets to fit baking dish. Place 1 sheet in dish (keeping remaining sheets covered with a damp towel) and brush lightly with oil. Stack 7 more phyllo sheets on top, brushing each with oil. Spread half the spinach mixture over phyllo and evenly sprinkle half the feta on top. Add 8 more phyllo sheets, brushing each with oil. Spread with remaining spinach mixture and feta. Top with remaining 8 phyllo sheets, brushing each with oil.
- Bake until phyllo is golden and crisp on top, about 30 minutes. Let cool 15 minutes before cutting into squares. Serve warm or at room temperature.
Nutrition Facts : Calories 388 g, Fat 21 g, Fiber 5 g, Protein 11 g
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