Spanakopita

I used to be totally intimidated by phyllo dough.  Then I met a lady who gave me some good advice on the handling of the dough, and now I can make baklava and spanakopita with hardly any screaming!

It is easier than it looks.  Don't worry - you can do this!

Start by making the filling, because once you open the phyllo package the clock starts ticking.

2 - 10oz packages of frozen chopped spinach, thawed and drained to remove liquid
 -OR-
1 lb fresh spinach, remove stems and chop finely
Stir into bowl with:
3 beaten eggs
1 lb crumbled feta
1 tbsp dried dill
1 tbsp dried chives

Combine in small saucepan over low heat:
1/4 c. butter, melted
1/4 c. olive oil

Take phyllo out of package.  Spread out on the waxed paper that comes with it.  Use a sharp knife to cut entire stack in half.  Stack into one pile, then cover with waxed paper and cover that with a damp dishcloth.  Phyllo will dry out and shatter within minutes so you want to keep air away from it.

Using pastry brush, grease bottom of 13x9 baking pan with oil mix.  Lay one phyllo leaf in pan, then brush surface with oil.  Repeat with half of the leaves.

Spread spinach mix evenly on top.

Repeat process with rest of phyllo leaves.  Assembling the pie will take about an hour.

Use a really sharp knife to score through top section of phyllo all the way down to the spinach. Cut as many pieces as you want. If your knife is too dull it will tear the phyllo - a very sharp knife is the key to this step.  Don't bake first and then try to cut the pieces - the phyllo will shatter.

Bake 1 hour at 350.

Can be baked ahead and reheated before serving.

The work is really all in the handling of the phyllo.  When you cut the stack in half it should be approximately 13x9 so the leaves should fit perfectly in the pan.

Phyllo projects just take practice.  And if you aren't happy with how it looks, you can always choose to not share with people and just eat it all yourself :)