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Greek Spinach Pie

A web-exclusive recipe from Italian Cooking and Living

  • 6 tablespoons extra-virgin olive oil,divided, plus extra
  • 1 1/2 pound spinach, washed and dried
  • 1 1/2 cups onion, finely diced
  • 1 cup leeks, washed, dried and finely diced (white part only)
  • 1 garlic clove, peeled and finely chopped
  • kosher salt
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon Italian parsley, chopped
  • 4 tablespoons feta cheese, crumbled
  • 2 tablespoons Kefalotyri cheese, grated
  • 1 egg, beaten
  • 1 package frozen phyllo dough, defrosted

Preheat oven to 350 degrees. In a large sauté pan over medium heat, warm 2 tablespoons of olive oil over medium heat and saute the spinach until wilted. Transfer the spinach to a colander over the sink, and gently press on it to remove any liquid. Chop the strained spinach and reserve.

Heat the remaining 4 tablespoons of olive oil over medium heat. Add the onion and sauté until soft and translucent, about 10 minutes. Add the leeks, garlic, and a pinch of salt. Sauté until the leeks become soft, about 5 minutes. Add the chopped spinach and mix well. Sauté until all the liquid has evaporated from the pan. Transfer the mixture to a sheet pan or cookie sheet to cool. Refrigerate until well chilled, at least one hour.

When chilled, gently fold in the chopped mint, dill, Italian parsley, feta and Kefalotyri cheeses, and egg. Reserve. Lay one sheet of phyllo out on a clean surface. Using a pastry brush, lightly brush the phyllo with olive oil. Lay a second sheet directly on top of the first and lightly brush with oil.

Using a sharp paring knife, cut the phyllo lengthwise into seven 2-inch wide strips. Working with one strip of phyllo at a time, place 1 teaspoon of the spinach mixture in one corner of the dough. Fold the phyllo over the mixture to form a triangle. Continue to fold over in a triangle shape until the whole strip of phyllo is folded into a neat triangle package. Place on a baking sheet.

Repeat until all of the spinach mixture is used. Bake on the center rack of the oven for 15 to 20 minutes, or until golden brown and crispy. Serve immediately. *Note: Any left over hors d'oeuvre can be frozen for up to 3 weeks.

Makes approximately 62 miniature spinach pies

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