Name: Spanikopita
Cuisine: International
Ingredients: 1 (16 ounce) package phyllo dough (often have 2 rolls in them, you'll only need one if this is the case); 16 ounces frozen spinach, defrosted, strained and squeezed to remove excess; liquid; 12 ounces feta cheese; 6 6 ounces romano cheese, and (see directions) or 6 ounces parmesan cheese (see directions); 1 -3 egg (see directions); 1 bunch green onion; 1 -6 minced garlic clove (depends on garlic love); 1 -2 tablespoon basil; 1 -2 tablespoon oregano; 1 -2 1/2 cup fresh cilantro or 1/2 cup Italian parsley; 3 tablespoons olive oil; 1/4 cup butter, melted

Ingredients

1 (16 ounce) package phyllo dough (often have 2 rolls in them, you'll only need one if this is the case)

16 ounces frozen spinach, defrosted, strained and squeezed to remove excess

liquid

12 ounces feta cheese

6 6 ounces romano cheese, and (see directions) or 6 ounces parmesan cheese (see directions)

1 -3 egg (see directions)

1 bunch green onion

1 -6 minced garlic clove (depends on garlic love)

1 -2 tablespoon basil

Method

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1.
Remove the green part of the green onions, and reserve. Using a good sized frying pan, in the olive oil, sweat (reminder not to use salt if later using myzithra cheese) the basil, oregano, garlic, and the chopped white part of the onions over medium low heat for a few minutes. If you are using dried parsley, add it to the sweat, otherwise do not add at this stage. (If you are substituting fresh herbs for dried, also do not add now.). When the onions are soft and starting to fall apart, add the spinach and any fresh herbs. Simmer for several minutes at the same heat. (The purpose of this is to add the flavor of the herbs and aromatics to the spinach.). Let that cool. This is very important. Commune with your family and/or friends, and forget about it for a while. Let the flavors meld, and accept that there's a reason for this. Preheating the oven to 375 depends on the oven, and how long the cooling process takes and how comfortable you are with your utility bills. Once the spinach mixture has reached at least a lukewarm temperature, in a mixing bowl, or if of limited means the same pan if it's large enough, add the feta, and get your hand(s) in there and start working the product. Depending on the liquid consistency, this is where this recipe becomes an art and a set of guidelines rather than a structured explanation. With your hand on the mixture, you're going to know whether it is feeling tacky or not. You want something like bread dough ready to bake, as far as tactile feel goes. You will need one egg for the inner part of the eventual product to "set" properly. Add that at this point in the process. That will give you a feel for how the rest of this will go. The reason you wanted it to cool was so that you could feel the temperature without burns, and to ensure that the egg did not cook in the spinach mixture. The strongly suggested myzithra should be added now. If that is not available, or outside of price range, then parmesan and romano should be added now. (It

Spanikopita

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