Deep-Dish Spanakopita

Name: Deep-Dish Spanakopita
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Mediterranean, European, Greek
Ingredients: 510 grams packages fresh baby spinach or 11 cups chopped Swiss chard; 79 milliliters butter, melted; 1 Tbsp butter; 57 grams cream cheese, cubed and softened; 59 milliliters chopped dried tomatoes in oil; 227 grams package feta cheese, crumbled; 1 Tbsp all-purpose flour; 3 garlic cloves, minced; 237 milliliters green onions, chopped; 237 milliliters milk; 2 Tbsps olive oil; 1 teaspoon dried oregano; 118 milliliters freshly grated Parmesan cheese; 0 teaspoons pepper; 454 grams 1/2 package frozen phyllo pastry, thawed (we tested with Athens); 1 teaspoons salt, divided; 59 milliliters water

Deep-Dish Spanakopita might be just the Mediterranean recipe you are searching for. One serving contains 456 calories, 15g of protein, and 27g of fat. This recipe serves 8. If you have cream cheese, tomatoes, green onions, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes around 1 hour and 40 minutes. It works well as a rather inexpensive main course.

Instructions

Heat olive oil in a Dutch oven over medium-high heat until hot.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add green onions and garlic; saut 3 minutes or until tender.

Ingredients you will need

Green Onions

Garlic

Add spinach and water; cover and cook 8 minutes or until spinach wilts. Cool spinach completely in a colander set over a bowl. Return cooled spinach to pan.

Ingredients you will need

Spinach

Water

Equipment you will use

Colander

Bowl

Frying Pan

Add cheeses, tomatoes, oregano, 1/2 teaspoon salt, and pepper, stirring well to combine.

Ingredients you will need

Tomato

Oregano

Pepper

Salt

Trim phyllo sheets to 13" x 9", if necessary.

Ingredients you will need

Filo Pastry

Layer 8 sheets of phyllo in a lightly greased 13" x 9" baking dish, using half of melted butter to brush between sheets. (Keep remaining phyllo covered with a damp cloth.)

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Bake at 400 on lowest oven rack for 6 minutes or until lightly browned; set aside.

Equipment you will use

Oven

Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in flour; cook 1 minute. Gradually whisk in milk. Cook over medium heat 2 minutes, whisking constantly.

Ingredients you will need

Butter

All Purpose Flour

Milk

Equipment you will use

Whisk

Sauce Pan

Whisk in cream cheese and remaining 1/4 teaspoon salt.

Ingredients you will need

Cream Cheese

Salt

Equipment you will use

Whisk

Spread spinach filling over baked phyllo crust; drizzle with white sauce.

Ingredients you will need

Spinach

Sauce

Layer remaining phyllo sheets over filling using remaining half of melted butter to brush between sheets. Using a sharp knife, score top layer of phyllo into 8 portions.

Ingredients you will need

Filo Pastry

Butter

Equipment you will use

Knife

Bake at 400 on middle oven rack 30 minutes or until pastry is golden.

Equipment you will use

Oven

Serve hot.

Equipment

Ingredients

Servings:

510grams

packages fresh baby spinach or 11 cups chopped Swiss chard 79milliliters

butter, melted 1Tbsp

butter 57grams

cream cheese, cubed and softened 59milliliters

chopped dried tomatoes in oil 227grams

package feta cheese, crumbled 1Tbsp

all-purpose flour 3

garlic cloves, minced 237milliliters

green onions, chopped 237milliliters

milk 2Tbsps

olive oil 1teaspoon

dried oregano 118milliliters

freshly grated Parmesan cheese 0teaspoons

pepper 454grams

1/2 package frozen phyllo pastry, thawed (we tested with Athens)1teaspoons

salt, divided 59milliliters

water

Recommended wine: Agiorgitiko, Assyrtiko, Moschofilero

Agiorgitiko, Assyrtiko, and Moschofilero are my top picks for Greek. If you feel like going Greek with your Greek food, assyrtiko and moschofilero are both lovely white wines to pair with chicken, seafood, etc. Agiorgitiko is a full bodied red suitable for roasted meats and lamb. You could try Skouras Saint George Agiorgitiko. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 18 dollars per bottle.