Spanakotyropita
By: Mike Maheras
Published: Wednesday, February 10, 2010 - 10:38pm

Ingredients




3 Bunches organic spinach - not baby spinach
2 organic leeks
2 sprout fed chicken eggs
6 Tablespoons unsalted butter - raw milk butter if possible
1 Box fresh organic Phyllo or defrosted according to box instructions
1/4 Pound Imported sheeps milk feta

Preparation

1 Only use bottom of leeks. Cut off tops, split in half, wash, pat dry and cut into  double wide match sticks. 2 Snip off extra stem from spinach. Wash and spin dry. 3 Melt 2 Tbs of butter. Sweat leeks (cover vessel on low flame) for 6 minutes or so until soft. 4 Add spinach; wilt to desired mouth feel. Don't kill it or leave it too raw. 5 Remove spinach from heat. Empty spinach into strainer and press to remove ALL water. Alternatively squeeze through cheesecloth (although not recommended because it bruises and compacts greens). Some people let stand for hours to remove all water. 6 Whisk two eggs; Fold spinach into bowl with eggs. 7 Melt butter 4-6 tablespoons of butter over flame- preferably not in the microwave. 8 Butter pie dish. Add 6-10 layers of phyllo. Spoon an even layer of spinach over the phyllo and then crumble feta cheese over spinach. 9 Layer with another 6-10 layers of phyllo. Spoon another even layer of spinach on top of the phyllo and then crumble feta cheese again over spinach. 10 Top with 6-10 layers of phyllo. 11 Place in pre-heated 375 degrees F oven. Bake for 25-38 minutes or until it's cooked to a golden perfection. Remove, cool and serve when glass baking dish can be easily handled.

About


Use a pastry brush to brush each sheet of phyllo with melted butter- it's an absolute must.
I use a 9" glass pie pan. You can choose whatever pan you wish.