With the arrival of a couple new wines this month, we take a look at the Mediterranean for inspiration. Let's be honest, we all want to make a meal of spanakopita. We love the flakey outer crust of those perfect little triangles filled with gooey hot cheese and fresh spinach. You can make this heavenly fantasy a reality with this recipe for spinach pie! With the stunning phyllo top, this pie is very presentational and can be perfect for dinner parties and potlucks as well as family dinner.
Try pairing this entree with an Assyriko Athiri blend from Domaine Sigalas of Santorini. This greek blend is a white wine that has bright aromas of rich citrus and volcanic minerality. The wine brings refreshing flavors of stone fruit with a long finish. The high acidity of this wine pairs excellently with this rich pie, cleansing the palate of butter and cheese. You won't be disappointed with this meal!
- 12oz bag Organic Baby Spinach
- 8oz of Crumbled Feta Cheese
- 5oz of Goat Cheese (herbed or plain)
- ½ cup Grated Parmesan
- 2 Eggs
- ¼ cup Chopped Parsley
- 2 tbsp Granulated Garlic
- 3 tbsp of Dried Dill
- 8-10 sheets of Phyllo Dough
- 1 tbsp of Freshly Ground Pepper
- 45 Green Onions (white and light green parts only)
- Butter Spray
- 1 tsp Course Sea Salt (garnish)
- Defrost the phyllo dough as directed on the box.
- Preheat oven to 325°F on convection or 375°F for regular ovens.
- Combine the raw spinach, goat cheese, feta, parmesan, eggs, parsley, green onions, granulated garlic, pepper and dried dill (leaving 1 tbsp of dill aside) in a mixer with the paddle attachment. Mix thoroughly and let sit while preparing the dough.
- Butter a 10" pyrex pie dish and unroll the dough.
- Using 1 sheet at time, lay 8 sheets into the dish, spraying in between each layer. As you place the sheets, rotate each one in clockwise direction so the points are staggered leaving them lose. Lighting work each sheet into the dish with your fingers. The sheets should have a lot of overlap.
- Spray the corners with butter spray. Do not trim them off.
- Fill the dish with filling, evenly smoothing it with a spatula.
- Fold the buttered corners over the pie.
- Using the last remaining 2 sheets of dough, lower them one at a time onto the top of the pie by pinching one corner and letting the sheet lay, rippling naturally.
- Spray the top with butter spray and sprinkle the last 1 tbsp of dried dill evenly all over.
- Cook uncovered in the oven for 45-50 minutes. Check the pie after 30 minutes to make sure the top is not too brown. Cover the pie with foil to prevent burning of necessary.
- Remove the pie from the oven and let rest for 15-30 minutes before serving.
- Garnish with course sea salt then slice.