Typically, spanakopita (a savory Greek spinach pie) is layered in a casserole dish or painstakingly fashioned into tiny good triangles. We’ve taken liberties with custom and molded it into an open-face tart that requires a lot much less intricate approach. The result’s a “pie” with additional ruffly, crisp wisps of golden brown phyllo, forming a crown across the edges.
Working with skinny sheets of phyllo pastry takes persistence and a little bit of finesse, advises meals director Chris Morocco. “However these crunchy, lighter-than-air layers are greater than well worth the effort,” he says. When you’re new to managing frozen phyllo pastry, observe Chris’s guidelines: Defrost it correctly, maintain the sheets lined with a kitchen towel whereas working, and don’t draw back from the melted butter.
The wealthy filling in our spanakopita recipe boasts greater than two kilos of frozen spinach; a lot of crumbly, salty feta cheese; three alliums (onions, leeks, and scallions); three contemporary herbs (dill, basil, and oregano); and lemon zest. For step-by-step photographs displaying the best way to assemble the pie, try this information.
Editor’s word: This recipe was initially printed in February 2017.