The Olive Tree World Extra Virgin Olive Oil Recipes

Spinach Pie

Ingredients:

One package phyllo dough (Often found in the refrigerated or frozen food section of the market in a 16 oz. package containing 28 pastry sheets approximately 12" by 17" in size)
2 pounds fresh spinach
1/4 cup plus 2 tablespoons extra virgin olive oil
Additional extra virgin olive oil as needed, for greasing baking pan and brushing phyllo dough
2 leeks, coarsely chopped (white part as well as 3 inches of green)
1/2 cup finely chopped scallions (white part as well as 2 to 3 inches of green)
1 bunch parsley, chopped
3 bunches fresh dill, chopped
1 egg
4 cups feta cheese, chopped or crumbled
1-1/2 cups freshly grated Parmesan cheese
1-1/2 teaspoons ground cumin
1-1/2 teaspoons ground nutmeg
Sea salt and freshly ground pepper
2 egg yolks
4 tablespoons milk

Preparation:

Remove the phyllo dough package from the freezer or refrigerator and, while still wrapped and packaged, allow it to return to room temperature. Once the phyllo package is opened and the dough is removed, always keep the phyllo covered with a damp towel to keep the dough from drying out and tearing.

Wash and thoroughly dry the spinach leaves before chopping. Warm a skillet over medium-low heat, add 2 tablespoons of olive oil and add the chopped leek and scallions. Sauté the leek and scallions for approximately 5 to 6 minutes or until soft and tender. Add the spinach and stir or toss with a wooden spoon for about 5 minutes or until the spinach is wilted. Transfer the spinach, leek and scallion mixture to a colander, allow it to drain and squeeze all the liquid out. Set aside and allow it to cool before the next step.

Preheat the oven to 375. Then, in a large bowl, combine the drained spinach, leek and scallion mixture with the parsley and dill. Beat the egg lightly and add the beaten egg along with the ¼ cup olive oil, feta, 1/2 cup of parmesan, spices, salt and pepper to the bowl. Mix thoroughly, preferably with a wooden spoon or by hand.

Oil a 9 by 13 inch baking pan. Take the phyllo dough sheets out of the package and keep covered at all times with a damp cloth. Carefully place 2 sheets side by side and overlapping at the bottom of the oiled baking dish allowing the phyllo dough to continue up and overhang all four sides of the baking dish (as you would do if making a pie). Brush lightly with olive oil using a pastry brush. Repeat this process until the bottom of the baking pan contains 14 sheets of phyllo dough (2 overlapping stacks of seven sheets in each stack), each layer being lightly brushed with olive oil. Spread spinach filling evenly over the dough.

Using the remaining 14 sheets of phyllo, carefully place a sheet of phyllo dough over the filling and center it on top of the rectangular baking dish. Brush lightly with olive oil using a pastry brush. Repeat this process (of laying a sheet down and brushing with oil) with all but one of the remaining 13 sheets of phyllo dough. The last sheet of phyllo dough should be placed on top but do not brush this last sheet with oil. Fold the excess phyllo dough that hangs over the edge of the baking pan and turn it back on top of the spinach pie. Pre-cut the pie into the serving sizes you would like to have after baking. Lightly beat the egg yolks and milk together and brush the top layer of phyllo dough with the mixture. Sprinkle and evenly distribute the 6 tablespoons of parmesan on the top of the pie. Bake for about one hour, or until the crust is golden brown. Serve warm or cold or reheated the next day.

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