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Mixed Winter Greens Spanakopita

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Chard

Mixed Winter Greens Spanakopita

Serves 4

3 tablespoons olive oil

1 medium size onion, chopped

3 garlic cloves, minced

¼ cup shallots, chopped

2 teaspoons fresh rosemary, chopped

1 teaspoon fresh thyme, chopped

2 pounds winter greens, washed, de-stemmed and roughly chopped

½ lemon, juiced

Salt and freshly ground pepper to taste

2 eggs, lightly beaten

12 ounces Lively Run feta, crumbled

½ cup unsalted local butter, melted

6 sheets phyllo dough, thawed

Warm olive oil in a large skillet over medium heat. Sauté onions, shallots and garlic until soft. Add the greens and herbs and season with salt and pepper. Cook until the greens are limp, about 5 minutes. Remove from heat, and when cool, squeeze out liquid over a colander. Add lemon juice, salt and pepper to taste and set aside. In a medium bowl, beat the eggs with the feta and mix with the cooled greens until well blended.

Heat oven to 375°. Cover phyllo dough with a damp towel to prevent drying. Remove one layer and place on a large, oiled baking sheet. Brush the sheet with melted butter and lay another sheet of phyllo on top. Repeat with all six sheets.

Place the filling along the longer edge of the dough. Roll into a tight roll and tuck the ends under. Brush the roll with any remaining butter. Bake 25 minutes, until a deep golden brown. Cool and slice into 6 sections. Serve with a garlic yogurt sauce.

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