Spanakopita

Delicious and easy Spanakopita in all forms - vegan, non-dairy and the classic one with feta!

1Ingredients

• -- For the spinach-leek base: --
• 2 lbs (1 kg) fresh spinach, or frozen and well-drained
• 1 large leek (or 2 small), thinly sliced
• 6 fresh green onions, chopped
• 6-7 tablespoons EVGE extra virgin olive oil
• 1 tablespoon fresh dill, chopped (optional)
• 1 teaspoon salt
• 1 package phyllo dough (about 1 lb), thawed
• -- For cheese version, add: --
• 3 eggs, beaten
• 1 cup ricotta cheese
• 1 cup feta cheese, crumbled
• 1/3 cup Parmesan cheese, shredded
• -- For non-dairy version, add: --
• 2-3 eggs, beaten
• -- For vegan version: --
• Just use the spinach-leek base - no eggs or cheese needed

2Instructions

1. 1PREPARE SPINACH: If using fresh, wash thoroughly and roughly chop. If frozen, thaw completely and squeeze out all excess liquid.
2. 2SAUTE AROMATICS: Heat 3 tbsp olive oil in a large pan over medium heat. Add leeks and green onions, cook until softened, about 5 minutes.
3. 3ADD SPINACH: Add spinach with salt. Cook 5-7 minutes until wilted and most liquid has evaporated.
4. 4DRAIN AND COOL: Transfer to colander and let cool. Press out remaining liquid. The drier your filling, the crispier your spanakopita.
5. 5ADD DILL: Stir in fresh dill. At this point, you can refrigerate or freeze the base for later.
6. 6FOR CHEESE VERSION: Beat 3 eggs with ricotta until smooth. Fold into cooled spinach-leek base. Gently fold in crumbled feta.
7. 7FOR NON-DAIRY: Beat 2-3 eggs and fold into the cooled spinach-leek base.
8. 8ASSEMBLE: Preheat oven to 375F (190C). Brush 9x13 inch dish with olive oil. Layer 6-8 phyllo sheets, brushing each with oil.
9. 9ADD FILLING: Spread filling evenly. Layer 6-8 more phyllo sheets on top, brushing each with oil.
10. 10FINISH: Score top into squares or diamonds. Brush top with olive oil (or egg wash for cheese version).
11. 11BAKE: 45 minutes until golden brown and crispy.

3Tips & Notes