Greens and Feta in Phyllo Dough, a la Zoe
This a a version of spanakopita I learned from a Greek friend. It is rich with several different greens, several onions, with garlic, dill, and mint.
Ingredients
- 1 package phyllo dough
- 4 T olive oil
- 1 1/2 lb mixed greens (Amaranth, chard, spinach, beet greens
- 1 large leek
- 4-5 cloves garlic
- 1/2 cabbage
- 2 T Unsalted Butter
- 1 large yellow onion
- 1 bunch scallions or green onions
- 1 bunch fresh dill
- 1/2 cup parsley
- 1/2 cup fresh mint leaves
- 1-2 large eggs
- 1 lb feta cheese
- salt and freshly ground pepper
Instructions
- Chop the greens into approximately 2 inch pieces. Slice the leek down its length, rinse out any grit or dirt between the layers. Slice each half into thin, half rounds stopping when you get to the darker green parts. Saute the greens, leeks and garlic until tender but not browned. Set aside the greens and leeks. Chop the cabbage and saute in butter until the cabbage is tender. Set it aside with the greens. Slice the onion into thin wedges from root end to top. This way of cutting the onion will help when cooking the onions to a deep, even caramelization. Begin sauteing with a good couple of tablespoons of butter. Keep the pan on a low flame so you don't burn the onion. This will take some time but is worth it if you want to get that sweet, caramelized onion flavor that will contrast with the leek and the scallion. Don't add any salt to the onions until they are almost done.
- To assemble the pie, mix together the greens, cabbage and caramelized onions. Chop the scallions, dill, and parsley. Toss in the herbs and the feta that you have chopped into small cubes. Check the mixture for salt and pepper and adjust accordingly. Then, beat the egg(s) and add into the mixture. Remove the defrosted puff pastry from the package and lay it out on a lightly floured surface. Roll it out to the shape necessary to fill a 1/4 sheet pan with a little overlap. Line the sheet pan with parchment paper and lay the dough out with the overlapping dough hanging over the edge. Spread the spinach mixture over the whole of the dough, leaving a 1 inch edge empty all the way around. Cut the overlapping strips of dough off and lay the strip in a line or crisscross on top of the filling. The empty 1 inch edge will puff to form an edge. Place in a 375 degree oven for 50-60 minutes.
Notes
Zoe is a good friend who gave me the basic recipe after I gave her several bunches of greens from our vegetable garden. She was inspired to make the recipe because of the greens and I was inspired by her recipe to make this similar recipe, really helps to use up the over-abundance of greens that we always seem to have in the garden.
I have thought about making this recipe without the phyllo or puff pastry but with mashed potatoes on top, something like a gardeners pie (not shepards).