Spanikopita

Adapted from: America's Test Kitchen

Serves: 4

Prep time: 45 minutes
Cook time: 30 minutes

Ingredients:

Filling:

570 g (1.25 lb) curly-leaf spinach, stemmed (if buying with stems, get double the weight)

60 ml (1/4 cup) water

340 g (12 oz / 3 cups) feta, crumbled

3/4 cup whole-milk Greek yogurt

4 scallions, thinly sliced

2 eggs, beaten

1/4 cup fresh mint, minced

2 tbsp fresh dill, minced

3 garlic cloves, minced

1 tsp grated lemon zest

1 tbsp lemon juice

1 tsp ground nutmeg

1/2 tsp ground black pepper

1/4 tsp salt

1/8 tsp cayenne pepper

Phyllo layers:

100 g (7 tbsp) unsalted butter, melted

226 g (8 oz) phyllo dough, thawed

43 g (1.5 oz or 3/4 cup) Pecorino Romano, shredded

Once again, America's Test Kitchen knows how to present delicious recipes. This spanikopita tastes different than what I typically find. I think it's the fresh mint which add a layer of brightness and lightness to this pastry meal. 

If you want to feel fancy but effortless, this is it! I love this recipe because the flavours are so fresh and the texture of the phyllo and filling contrast each other as a light warm crunch. 

Ingredients:

Filling:

570 g (1.25 lb) curly-leaf spinach, stemmed (if buying with stems, get double the weight)

60 ml (1/4 cup) water

340 g (12 oz / 3 cups) feta, crumbled

3/4 cup whole-milk Greek yogurt

4 scallions, thinly sliced

2 eggs, beaten

1/4 cup fresh mint, minced

2 tbsp fresh dill, minced

3 garlic cloves, minced

1 tsp grated lemon zest

1 tbsp lemon juice

1 tsp ground nutmeg

1/2 tsp ground black pepper

1/4 tsp salt

1/8 tsp cayenne pepper

Phyllo layers:

100 g (7 tbsp) unsalted butter, melted

226 g (8 oz) phyllo dough, thawed

43 g (1.5 oz or 3/4 cup) Pecorino Romano, shredded

Directions:
1. In a large bowl, combine spinach and water. Cover with a large plate and microwave until wilted and halved in size (5 minutes). Let stand, covered for 1 minute.

2. Transfer spinach to a colander and gently press to relieve excess liquid.

3. Coarsely chop the spinach and squeeze to remove extra liquid.

4. In a large bowl, mix the spinach and remaining filling ingredients together.

5. Preheat oven to 218 C / 425 F degrees. Line a baking sheet with parchment paper and grease the top with melted butter. 

6. Place a layer of phyllo on the parchment. Brush butter on this layer.

7. Repeat step 6 for a total of 10 phyllo layers.

8. Spread the spinach mix evenly over the phyllo leaving a 6 mm (1/4 inch) border on all sides.

9. Repeat step 6 with 6 more layers of phyllo and butter—except on the first 4 layers, sprinkle the Romano after brushing with butter.

10. Before buttering the sixth and final layer, compress the pie, starting in the centre, until all air pockets are out. Then brush with butter.

11. Using a sharp knife, score through the top 3 layers of phyllo into 24 pieces.

12. Bake until phyllo is golden and crisp (20-25 minutes).

13. Cool for 10 minutes and serve immediately.