Spanakopita (Greek Spinach Pies)

This savory pastry dish is a favorite with my family, although we are not Greek.

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Difficulty: medium

Ingredients

1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch green onions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound phyllo pastry sheets

Directions

Preheat the oven to 350F.
Brush a baking sheet with some of the melted butter.
Unroll the phyllo dough on a flat surface and using a sharp knife, cut the phyllo lengthwise into 3 inch wide strips. Keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle.
Heat 2 tablespoon of the oil in a large saute pan, add the spinach and saute until spinach wilts, tossing occasionally, about 3-5 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Pour off any liquid from the pan, and add remaining olive oil. Add onions and saute until soft, about 2 to 3 minutes. Add the chopped spinach to the onions, along with the parsley, salt and pepper. Cook over low heat for a couple of minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
Stir the feta and beaten egg into the cooled spinach mixture.
Use a pastry brush to brush a strip of phyllo with melted butter. Place a tablespoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a damp towel until all are ready to bake. Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot.