Supper Spanakopita

Put the spinach in a colander and squeeze out as much excess water as possible. In a large bowl, stir together the eggs, feta, ricotta, dill, nutmeg and spinach. Season to taste with salt and pepper. Set aside.

Step 2

Melt the butter in a small saucepan, then remove from the heat.

Step 3

Cover the stack of phyllo sheets with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.

Step 4

Take 1 phyllo sheet from the stack and arrange on a work surface with a long side nearest you (keeping the remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Continue until you have a stack of 6 buttered phyllo sheets.

Step 5

Spoon 1 1/4 cups of the spinach mixture along the bottom third of the buttered phyllo. Roll up and place the log, seam side down, on a baking sheet lined with parchment. Repeat with the remaining filling and phyllo, to make 3 logs total. Brush the tops of the logs with any remaining butter. Refrigerate the unbaked spanakopita for 30 minutes.

Step 6

Preheat the oven to 375°. Bake the spanakopita until phyllo is golden and crisp, 30 to 35 minutes. Remove from the oven and let rest for 5 minutes before cutting. To serve, cut each log in half.

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Supper Spanakopita

By

Kate Winslow

Crisp, buttery phyllo surrounds a creamy filling of spinach and feta makes an impressive vegetarian main course with very little work.

Yield

6

Time

50 minutes

Rating

—

Ingredients

Two 10-ounce packages frozen spinach, thawed

2 large eggs

8 ounces feta, crumbled

1 cup ricotta

1/4 cup chopped fresh dill

1/4 nutmeg, finely grated

Kosher salt

Freshly ground black pepper

1 stick (8 tablespoons) unsalted butter

Eighteen 17- by 12-inch phyllo sheets, thawed if frozen

Instructions

Step 1

Put the spinach in a colander and squeeze out as much excess water as possible. In a large bowl, stir together the eggs, feta, ricotta, dill, nutmeg and spinach. Season to taste with salt and pepper. Set aside.

Step 2

Melt the butter in a small saucepan, then remove from the heat.

Step 3

Cover the stack of phyllo sheets with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.

Step 4

Take 1 phyllo sheet from the stack and arrange on a work surface with a long side nearest you (keeping the remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Continue until you have a stack of 6 buttered phyllo sheets.

Step 5

Spoon 1 1/4 cups of the spinach mixture along the bottom third of the buttered phyllo. Roll up and place the log, seam side down, on a baking sheet lined with parchment. Repeat with the remaining filling and phyllo, to make 3 logs total. Brush the tops of the logs with any remaining butter. Refrigerate the unbaked spanakopita for 30 minutes.

Step 6

Preheat the oven to 375°. Bake the spanakopita until phyllo is golden and crisp, 30 to 35 minutes. Remove from the oven and let rest for 5 minutes before cutting. To serve, cut each log in half.

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Psites Patates (Lemony Roasted Potatoes with Oregano)

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Golden potato wedges and lemon slices are roasted together until crisp and fragrant, a perfect accompaniment to lamb chops or roast chicken.

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This Creamy Lemon Pasta is an ode to the sweet, fragrant lemons that grow all along Italy’s Amalfi Coast. It’s a signature dish of L’Antica Trattoria in Sorrento. Get the recipe at Food and Wine.

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