Alba’s Spinach and Feta Bake

Spanakopita (Spinach Feta Pie)

3 (10 ounces) boxes frozen spinach, thawed and strained of all liquid

1 1/2 pounds feta cheese, crumbled

8 ounces whole ricotta, strained overnight

4 eggs, lightly beaten

Black pepper

Red pepper flakes

Ground nutmeg

2-3 tablespoons fresh dill, minced

1 cup unsalted butter, for brushing

1 box of phyllo dough, thawed in refrigerator 1 day before

2 tablespoons sesame seeds, for topping 

Preheat oven to 375 F.

Place the strained spinach in a dry skillet and cook until the spinach is completely dry.

In a large bowl, mix together the spinach, feta, ricotta, eggs, black pepper, red pepper flakes, nutmeg, and dill.

Lay the pastry sheets lengthwise on a baking sheet. Open the sheets only when you are ready to use them and cover the rest with a damp towel so that they don’t dry out. Each time you pull out 1 sheet, cover the rest with this damp towel. If a phyllo sheet breaks, use it by patching it together on the baking pan and brush butter on it quickly. I usually pat the butter on with a brush, rather than brushing it, it’s easier and the sheets will not break. 

Melt the butter in a small saucepan and begin the layering process. First brush some butter on the bottom of a 9×13 baking pan. Place one single sheet of phyllo in the baking pan; brush butter on this first layer. Repeat this process for the next seven sheets of phyllo. After the eight layers of phyllo, add half of the spinach mixture spreading it evenly with a spoon, or your hands.

Add eight more sheets of phyllo while buttering between every layer again. Add the remaining half of the spinach mixture spreading it evenly.  Top with another eight sheets of phyllo, and repeat the buttering process for each sheet.  Brush the top of the last layer in the baking pan with the butter. Sprinkle raw sesame seeds, cut in squares. Bake about 45 minutes, or until the top is a beautiful golden color.  Allow to cool about 5-8 minutes before serving. 

The Spanakopita (Spinach feta pie) is a typical Greek Cuisine Dish consisting of a treasure trove of layers of buttered phyllo dough with a filling of spinach, feta, onion, and eggs. It is prepared in a single mold and then served in small squares or prepared by rolling the filling in individual portions of triangular shape. 

I have created my version of this dish in my recent cooking class at Whole Foods, by adding strained ricotta, nutmeg, red pepper flakes, fresh dill, and sesame seeds. I lean toward a spicier version. I promise it’s not a lot of work if you are well organized.and have all ingredients ready to go.

It will keep in the refrigerator for a few days.  To heat, place in the oven over 400 F, and heat for a few minutes. Do not microwave or you could lose the crispiness.