Savory Spanakopita

This version of spanakopita is packed full of flavor as well as being good for you

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Ingredients

2 pounds of fresh greens : spinach , chard , kale , blowball , nettle , Indian mustard , Beta vulgaris greens3 tablespoons olive oil1 mass medium onion plant , diced fine6 cloves garlic , minced2 tablespoonful fresh Hellenic oregano leave , mince , or 2 teaspoonful dried crumbled Greek oreganoSalt and freshly ground pepper4 extra - large eggsAbout 10 ounce feta Malva sylvestris , crumbledFreshly grated nutmeg1 boxwood whole - wheat berry filo , thawedAbout 2/3 cup European olive tree crude oil

This version of spanakopita is packed full of flavor — it is delightful — as well as being beneficial for you . Whole - wheat berry phyllo ( or filo ) can be found in the deep-freeze discussion section of your wellness nutrient store . If you have n’t worked with filo , it is n’t intemperate ; you just sort of get the technique as you go along . It does n’t have to be perfect , since it will be covered up . rather of just spinach , I favour a intermixture of greens for ranking penchant — use a combination of two or three — just remove any big stems and reserve them for another use . Greek wild marjoram is very pungent and works well in this dish . I also lend a few eggs to adhere the filling , which gives it a scrap of a quiche - similar profusion . Rather than use butter on the filo , I favour to work with olive vegetable oil and like the flavor well . You will enjoy the flavorsomeness of this spanakopita .

Serves 6 to 12

Brush a 9 x 13 - column inch pan with olive oil . Preheat the oven to 375 ° F . lave and dry the greens and polish off the big stems . Rough chop the greens and set apart .

In a heavy sauté pan , sauté the onion in 3 tablespoonful European olive tree oil over restrained heat , for about 5 minutes . append the putting surface a few handfuls at a time and stir , cover and cook until the greens are wilt , call down occasionally , for about 5 to 10 minutes . When the greens are droop , add the ail and oregano , season munificently with salt and pepper , bustle , cover , and remove from warmth .

In a pipe bowl , beat the eggs . decay the feta into the eggs and time of year with nutmeg , Strategic Arms Limitation Talks , and pepper . Remove the lid from the special K so they cool a second .

Unwrap the filo , blossom it and keep it covered with a slightly damp towel .

Working carefully with one filo sheet at a time , fold each weather sheet in one-half and sweep the top of each sheet lightly with the olive oil . I happen it well-fixed to place the filo in the cooking pan and then brush it with the oil rather than brush it and essay to move it . Place the first sheet in the bottom of the prepared baking dish . recur with the filo , using about 5 or 6 more sail , set up the filo so that it covers the bottom of the pan and overlaps the incline by 2 or 3 - inches . It will take 4 sheets to part cover the bottom and overlap all 4 English . impart another layer or two to cover the bottom .

flip the green with the orchis and cheese intermixture . distribute this mixture equally into the filo - line genus Pan . Repeat brushing about 3 or 4 folded sheets of filo and place them on top . Fold the overlap sides of the filo over the top to make a ruined package . Brush once more with a short petroleum .

contract into triangles or diamond shape before baking . ( If you waitress to cut the spanakopita until after it is bake it will be difficult and the filo will peel into many pieces and look very messy . ) Bake for 35 to 40 proceedings or until the spanakopita is golden brownish .

Let baby-sit for 5 to 10 minutes before serving .

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