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This recipe is from Cooks Illustrated. I made it tonight, and it is awesome, and not too hard to make, really.
INGREDIENTS
Filling
2(10-ounce) bags curly leaf spinach, rinsed
1/4cup water
12ounces feta cheese, rinsed, patted dry, and crumbled into fine pieces (about 3 cups)
3/4cup whole-milk Greek yogurt (see note)
4medium scallions, sliced thin (about 1/2 cup)
2large eggs, beaten
1/4cup minced fresh mint leaves
2tablespoons minced fresh dill leaves
3medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1teaspoon grated zest plus 1 tablespoon juice from 1 lemon
1teaspoon ground nutmeg
1/2teaspoon ground black pepper
1/4teaspoon table salt
1/8teaspoon cayenne pepper
Phyllo Layers
7tablespoons unsalted butter, melted
1/2pound (14 by 9-inch) phyllo, thawed (see note)
1 1/2ounces Pecorino Romano cheese, grated fine (about 3/4 cup)
2teaspoons sesame seeds (optional)
INSTRUCTIONS
1. FOR THE FILLING: Place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate. Microwave on high power until spinach is wilted and decreased in volume by half, about 5 minutes. Using potholders, remove bowl from microwave and keep covered, 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Transfer spinach to clean kitchen towel and squeeze to remove excess water. Place drained spinach in large bowl. Add remaining filling ingredients and mix until thoroughly combined. (Filling can be made up to 24 hours in advance and stored in the refrigerator.)
2. FOR THE PHYLLO LAYERS: Adjust oven rack to lower-middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Using pastry brush, lightly brush 14 by 9-inch rectangle in center of parchment with melted butter to cover area same size as phyllo. Lay 1 phyllo sheet on buttered parchment, and brush thoroughly with melted butter. Repeat with 9 more phyllo sheets, brushing each with butter (you should have total of 10 layers of phyllo).
3. Spread spinach mixture evenly over phyllo, leaving ¼-inch border on all sides. Cover spinach with 6 more phyllo sheets, brushing each with butter and sprinkling each with about 2 tablespoons Pecorino cheese. Lay 2 more phyllo sheets on top, brushing each with butter (these layers should not be sprinkled with Pecorino).
4. Working from center outward, use palms of your hands to compress layers and press out any air pockets. Using sharp knife, score pie through the top 3 layers of phyllo into 24 equal pieces. Sprinkle with sesame seeds (if using). Bake until phyllo is golden and crisp, 20 to 25 minutes. Cool on baking sheet 10 minutes or up to 2 hours. Slide spanakopita, still on parchment, to cutting board. Cut into squares and serve.
INGREDIENTS
Filling
2(10-ounce) bags curly leaf spinach, rinsed
1/4cup water
12ounces feta cheese, rinsed, patted dry, and crumbled into fine pieces (about 3 cups)
3/4cup whole-milk Greek yogurt (see note)
4medium scallions, sliced thin (about 1/2 cup)
2large eggs, beaten
1/4cup minced fresh mint leaves
2tablespoons minced fresh dill leaves
3medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1teaspoon grated zest plus 1 tablespoon juice from 1 lemon
1teaspoon ground nutmeg
1/2teaspoon ground black pepper
1/4teaspoon table salt
1/8teaspoon cayenne pepper
Phyllo Layers
7tablespoons unsalted butter, melted
1/2pound (14 by 9-inch) phyllo, thawed (see note)
1 1/2ounces Pecorino Romano cheese, grated fine (about 3/4 cup)
2teaspoons sesame seeds (optional)
INSTRUCTIONS
1. FOR THE FILLING: Place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate. Microwave on high power until spinach is wilted and decreased in volume by half, about 5 minutes. Using potholders, remove bowl from microwave and keep covered, 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Transfer spinach to clean kitchen towel and squeeze to remove excess water. Place drained spinach in large bowl. Add remaining filling ingredients and mix until thoroughly combined. (Filling can be made up to 24 hours in advance and stored in the refrigerator.)
2. FOR THE PHYLLO LAYERS: Adjust oven rack to lower-middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Using pastry brush, lightly brush 14 by 9-inch rectangle in center of parchment with melted butter to cover area same size as phyllo. Lay 1 phyllo sheet on buttered parchment, and brush thoroughly with melted butter. Repeat with 9 more phyllo sheets, brushing each with butter (you should have total of 10 layers of phyllo).
3. Spread spinach mixture evenly over phyllo, leaving ¼-inch border on all sides. Cover spinach with 6 more phyllo sheets, brushing each with butter and sprinkling each with about 2 tablespoons Pecorino cheese. Lay 2 more phyllo sheets on top, brushing each with butter (these layers should not be sprinkled with Pecorino).
4. Working from center outward, use palms of your hands to compress layers and press out any air pockets. Using sharp knife, score pie through the top 3 layers of phyllo into 24 equal pieces. Sprinkle with sesame seeds (if using). Bake until phyllo is golden and crisp, 20 to 25 minutes. Cool on baking sheet 10 minutes or up to 2 hours. Slide spanakopita, still on parchment, to cutting board. Cut into squares and serve.
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