As you may know I have blogged about this recipe before but what you don’t know is that I am moving again and as such need to pack everything I own. Since this isn’t something I am looking forward to I am procrastinating as much as possible, which is exactly why I decided to make spanakopita the long way. In my opinion it’s the better way since the pastry to filling ratio is optimal and it just made sense tonight since I would rather be in the kitchen than packing boxes.

Spanakopita

2 packages frozen spinach, thawed and squeezed dry

1 container feta (200g)

1 onion, finely chopped

1 tablespoon oregano

1 bunch fresh dill

1/4 teaspoon nutmeg

1/2 teaspoon chili flakes

2 eggs

Olive oil for cooking and for assembly

1 box phyllo pastry, thawed

Put 1 tablespoon oil in a hot pan, sauté onions, oregano and chili flakes for about 5 minutes or until soft. Add spinach and sauté for another 3-4 minutes. Remove from heat and let cool completely. Once cooled add eggs, feta, nutmeg and dill to spinach mixture and combine until complete mixed.

Pour about a tablespoon of olive oil on your counter. Spread some of it around so that the counter is nicely oiled but not really wet. Rip the phyllo pastry down the centre where there is a crease in the dough, vertically. Working with one sheet at a time (it should be about the size of a regular 8×11 piece of paper) place the dough on your greased surface and then fold it in half vertically so that it’s now a 4×11 piece. Put about ¼ cup of the spinach mixture at the bottom of the dough and then follow the folding directions below….

Bake in a 350 degree oven for 10-15 minutes or until the top is golden and crisp.

Note – Be careful to not let the phyllo dough dry out, keep it wrapped in a damp tea towel when you are not working with it.