GREEK SPINACH AND FETA PIE (SPANAKOPITA)

Name: GREEK SPINACH AND FETA PIE (SPANAKOPITA)
Ingredients: INGREDIENTS; Filling; 2(10-ounce) bags curly leaf spinach, rinsed; 1/4cup water; 12ounces feta cheese, rinsed, patted dry, and crumbled into fine pieces (about 3 cups); 3/4cup whole-milk Greek yogurt (see note); 4medium scallions, sliced thin (about 1/2 cup); 2large eggs, beaten; 1/4cup minced fresh mint leaves; 2tablespoons minced fresh dill leaves; 3medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon); 1teaspoon grated zest plus 1 tablespoon juice from 1 lemon; 1teaspoon ground nutmeg; 1/2teaspoon ground black pepper; 1/4teaspoon table salt; 1/8teaspoon cayenne pepper; Phyllo Layers; 7tablespoons unsalted butter, melted; 1/2pound (14 by 9-inch) phyllo, thawed (see note); 1 1/2ounces Pecorino Romano, grated fine (about 3/4 cup); 2teaspoons sesame seeds (optional)

GREEK SPINACH AND FETA PIE (SPANAKOPITA) was pinched from <a href="http://www.cooksillustrated.com/recipes/detail.asp?docid=26824" target="_blank">www.cooksillustrated.com.</a>

INGREDIENTS

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INGREDIENTS

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Filling

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2(10-ounce) bags curly leaf spinach, rinsed

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1/4cup water

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12ounces feta cheese, rinsed, patted dry, and crumbled into fine pieces (about 3 cups)

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3/4cup whole-milk Greek yogurt (see note)

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4medium scallions, sliced thin (about 1/2 cup)

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2large eggs, beaten

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1/4cup minced fresh mint leaves

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2tablespoons minced fresh dill leaves

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3medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)

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1teaspoon grated zest plus 1 tablespoon juice from 1 lemon

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1teaspoon ground nutmeg

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1/2teaspoon ground black pepper

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1/4teaspoon table salt

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1/8teaspoon cayenne pepper

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Phyllo Layers

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7tablespoons unsalted butter, melted

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1/2pound (14 by 9-inch) phyllo, thawed (see note)

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1 1/2ounces Pecorino Romano, grated fine (about 3/4 cup)

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2teaspoons sesame seeds (optional)

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