Greek Spanakopita (Spinach pie)

Makes 8 dinner size Spinakopita's. This is a wonderful rich spinach and feta pastry usually eaten as a snack in Greece. This particular recipie is for a larger Spinach pie and makes 8. Once made they can be frozen or refrigerated.

INSPIRATION and RECIPE: Barefoot Contessa (Back to Basics segment on Food Network)

Ingredients:

Frozen chopped spinach ( 2 packs of frozen spinach -- 10 oz each; I used the 16 oz package of organic spinach from whole foods). This has to be thawed and squeeeezed dry. If using fresh you will need to boil and squeeze the leaves until you get about 3-4 cups.

Phyllo pastry 16 sheets: I used the frozen phyllo. This has to be thawed out in the refrigerator for an hour or so. Dont thaw outside -- the phyllo will end up sticking.

Feta cheese (1/2 lb): Try to use French or Greek feta (sheep or goat cheese ok).

1 small yellow onion or half of a bigger onion

3 scallions diced (cut in half and then put a horizontal cut in the white part to thin out, this makes it easier to dice)

3 eggs

Breadcrumbs

1 tsp Nutmeg

1/4 tsp fresh ground pepper

1/4 tsp kosher salt

1 stick butter melted for basting

3 tblsp Pine nuts toasted

Filling preparation:

Sautee onions in a stainless sautee pan in 1/4 cup olive oil till translucent (about 3 to 5 minutes). They dont need to turn black. Add the scallions and saute for 2 minutes.

In the meanwhile. place squeezed spinach in glass bowl. Add onion and scallion mix. Add the 3 eggs beaten lightly. Add 3 tblspoon of breadcrumbs. Add 1 tsp of Nutmeg. Add the salt and pepper. Toss. Cut Feta into half inch squares. Fold in Feta and toss. Add the pine nuts.

Phyllo pastry prep:

On a cutting board or on a clean counter top, place one layer. Using pastry brush, baste with butter. Sprinkle breadcrumbs. Add 2nd layer of phyllo. Add the butter, then the breadcrumbs. Repeat until 4th layer of phyllo. Add the butter but no breadcrumbs to that 4th payer. Turn pastry to a vertical position. Run a smooth cut down the center with knife.

Scoop 1/3 cup of the filling onto bottom end leaving bottom left corner free for strting the wrapping. Wrap pastry over filling in a traingle form. Wrap again staying true to the triangle shape and keep going till the end. Dont worry about filling -- it will all get covered by the time all the folds are done. Use butter to seal if needed.

Repeat for 7 more of these. Place on baking tray. Brush with butter. Srinkle coarse salt and pepper. Bake at 375 for 25 minutes. Cool and serve.