Spanakopita
Servings: 2, Preparation time: 60+ minutes
Ingredients
- .5 package filo dough
- 6 ounces fresh baby spinach (more is better), de-stemmed
- .5 bunch parsley, chopped
- .5 block of Goat New Season’s feta, crumbled
- green onions (fatties), chopped
- lots of black pepper, cracked
- 1/6 ground nutmeg seed, freshly ground
- 2 gloves fresh garlic, minced
- 1 egg, beaten
- 2 tablespoons dill
Instructions
- Put the filo in the refrigerator 12 hours before ready to use.
- Combine spinach and pepper in a pan with a little oil to prevent from sticking. Cook on low iuntil wilted and dry.
- Combine cheese, dill and garlic.
- Combine egg w/ nutmeg and whip.
- Once the spinach is ready, combine all ingredients and lightly mixed.
- Put oil in a bowl, ready the basting brush, get out the filo and start layering a glass container. One layer of filo, a minimal amount of oil to cover each sheet (go light here as it is easy to use way too much oil). Use between 9-12 layers on the bottom.
- Evenly disperse the spinach on top of the filo layers.
- Layer another 9-12 layers in the same manner on top of the spinach mixture.
- Cook at 325 for 45 minutes.
Serve with tabbouleh, harissa green beans, hummus, and condiment plate: green and black olives, mama lils peppers, harissa. Drinks: Aperitif of Fermenter’s sweet Kefir, Vin d/ Orange and ice, served with half a seedless mandorian orange; Teutonic’s Jazz Odyssey white wine.