Lovely Linda's Spanikopita

This delicious recipe is adapted from the lovely Linda McCartney's recipe. There have been minimal changes made.

Linda specified organic ingredients throughout the recipe. If it is not possible to access organic ingredients, please do not hesitate to follow this recipe. It will be delicious regardless.




Spanikopita

1 lb leeks, thinly sliced or 3 bunches of scallions, sliced
6 tbsp olive oil
2 lb washed spinach or 1 lb (2 boxes) of frozen spinach
1/2 lb feta cheese
3 large eggs, beaten
2/3 cup milk
3 tbsp freshly chopped dill weed
2 tsp ground nutmeg
sea salt & black pepper to taste
3/4 cup pine nuts, toasted
1/2 lb phylo pastry (country style thick slices recommended)

In a large frying pan, saute the leeks or scallions in 2 tbsp of the olive oil until they soften. In a large pan, wilt the spinach, drain it thoroughly in a colander and squeeze out the excess water. If using frozen spinach, defrost, place in a colander and squeeze out excess water.

In a large bowl, mash the feta cheese with a fork, then add the beaten eggs, milk, dill, and nutmeg. Season well with salt and pepper.

Grease a 9" square baking pan or an 8" x 11.5" x 2" oblong pan. Line it with half the phylo pastry sheets, laying them down one at a time and brushing each with olive oil. Then, pour the filling evenly over the sheets and smooth out. Finish assembly by putting the other half of the phylo dough on top, laying them down one at a time and brushing each with olive oil.

Bake in a 375 degree oven for 40-45 minutes until the top is golden brown. Remove from the oven and allow it to sit for about 10 minutes prior to cutting.