Sunday, May 31, 2009
Oh I love a good spanikopita....I had the phyllo dough and spinach but NO FETA. So what is a girl to do? Make a fake one. I used four cheeses I had in the house and proceeded to make it the best that I could.
Four Cheese Spinach Pie
One roll of phyllo dough (two come in a package)
1 stick butter, melted
14 oz spinach microwaved and squeezed dry.
1/2 cup green onion, chopped
1/4 c. parmesan, grated
1/4 c. jarlsburg cheese, shredded
1/4 c. white cheddar cheese, shredded
1 package of boursin cheese
1 clove garlic, pressed
salt and pepper to taste
1 egg, beaten
Unroll the phyllo and cover with a damp towel. Melt butter in a small dish. Mix your remaining ingredients in a larger bowl. (the spinach, cheeses, garlic, egg, etc.) and set aside.
Grease a 8/9 inch baking dish. Peel off one sheet of phyllo and lay in greased baking dish. The edges will hang off the edge on two sides. Lay another sheet of phyllo going the other way in the dish. Butter with basting brush.
Don't worry about tears or edges not lining up or the sides falling down. Relax, you are doing so many layers it won't really matter.
You should put at least half of all the sheets on the bottom alternating the direction of the sheet. Ends going east and west....ends going north and south. After two sheets you butter the layer. Again it doesn't need to saturated with butter. Swipes here and there to get the sheets to stick to each other essentially. After about 10-12 sheets, put your spinach mixture on the phyllo....
Take your next sheet and roughly fold it so it fits on top of the spinach...you DO NOT want the sheets to overlap the edges. After you place the square, butter the edges of it and fold down just one layer of each side. Repeat folding the sheets, laying on top butter surface and edges and folding down one layer of the edge.
Keep repeating process until you have no edges to fold down. Place the remaining phyllo sheets folded in half on top and butter.
Use knife to cut through only the surface phyllo or the top. If you don't do this important step when it's cooked and you must cut the pieces you phyllo crust will SHATTER into smithereens!
Bake @ 375 degrees for 30 minutes or until golden brown on top.
These were good but I guess I am spoiled and prefer the feta over any other cheeses. If it ain't broke don't fix it....FETA is BETTAH