TRADITIONAL GREEK SPANAKOPITA

Traditional Greek Spanakopita image

Provided by Marilena Leavitt

Time 1h10m

Number Of Ingredients 12

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1 med. onion, finely diced
6 med. scallions, finely diced
5 TBSP. extra virgin olive oil
1½ lbs. fresh baby spinach, washed, dried well and chopped
2 cups Greek Feta cheese, crumbled
½ cup fresh dill, minced
½ cup fresh parsley, minced
--- pinch sea salt
½ tsp. freshly ground pepper
1 ---- egg, lightly beaten (optional - I don't always use it)
1 lb. Filo pastry sheets (14"x 9"), thawed and at room temperature
--- --- extra virgin olive oil (for brushing on the filo)

Steps:

In a small skillet, cook the onions in the olive oil until tender and golden. Remove from the heat, place in a bowl and let it cool.
Place the chopped spinach in a colander, sprinkle with some salt, and let it sit for about twenty minutes. Squeeze the spinach between the palms of your hands to drain the water. Add the spinach to the bowl with the onions, along with the crumbled Feta cheese, dill, parsley, pinch of salt, ground pepper, and egg. Mix well and set aside.
Pre-heat the oven to 375° F. Unwrap the filo and arrange it on a work surface with the long side nearest to you.
Start layering a 13"x9"x2" pan with filo sheets. First, brush some oil on all sides of the pan, then proceed to line the pan with half of the filo sheets, brushing oil on each one of them. Without oiling the top filo layer, pour the mixture over the stacked filo and arrange evenly in the pan. Top with the remaining sheets, brushing each one of them with oil. Fold the edges over the pie, so the filling is enclosed. With a sharp knife, carefully score the top few filo sheets into 24 rectangles, being careful not to cut through the filling. This way, the filo will not crumble when it is cut through.
Sprinkle some water over the pie and bake for 30 to 40 minutes, until filo is nice and golden. Let it cool for 15 minutes before cutting and serving.