spinach pie | thebrookcook

I love all of the greens that I receive in my CSA share. Mixing different greens in the filling of this adaptation of Greek spinach pie, Spanakopita, made it incredibly flavorful.

This recipe was adapted from the New York Times, contributed by Martha Rose Shulman. I used one-half pound of spinach in addition to approximately one pound of mixed CSA greens including red chard, beet greens, and kohlrabi greens in the filling. I sautéed the greens instead of boiling them as well. I doubled garlic and the onions, and used one yellow onion and one red onion.

Years ago, I made a “low-fat” savory pie with a phyllo pastry crust. The reduced-fat technique was using cooking oil spray between the layers of pastry instead of brushing them with butter or oil. I love it! I used this method when making this pie as well. Great.

Yield: Serves 6 to 8

1 1/2 to 2 1/2 pounds Swiss chard, or mixed greens, stemmed and washed thoroughly
coarse salt
2 T extra virgin olive oil
1 large yellow onion, chopped
1 large red onion, chopped
4 large garlic cloves, minced
¼ cup chopped fresh herbs, preferably a combination of dill and parsley
3 large eggs, beaten
4 ounces feta cheese, crumbled
freshly ground pepper
12 sheets phyllo pastry, thawed
cooking oil spray or 1/4 cup extra-virgin olive oil or 2 tablespoons each melted butter and extra-virgin olive oil, combined, for brushing/spraying the phyllo pastry

Stem and slice the greens into ribbons, about 2-inches wide for more tender greens, and 1/2-inch wide for heartier greens. Wash them in 2 changes of water, lifting them from the water so that the dirt stays behind.
Thinly slice the chard stems and soak in a bowl of water. Lift from the water like the greens.
Preheat the oven to 375ºF, preferably on convection. Oil or butter a 10-inch tart or cake pan (I used cooking spray and a 9-inch ceramic deep pie dish).
Heat the olive oil in a large skillet over medium heat and add the onions and rinsed chard stems. Cook, stirring often, until tender but not browned, about 5 minutes.
Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant.
Stir in the damp greens. Sauté until wilted, season with salt and pepper.
Add the herbs and adjust the seasoning. Remove from heat.
Beat the eggs in a large bowl. Crumble in the feta.
Add egg-cheese mixture to the greens, mix to combine.
Line the pie dish with 7 pieces of phyllo, spraying between each layer with cooking oil spray or lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan.
Using a slotted spoon, fill with the greens mixture.
Fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo, then layer the remaining 5 pieces on top, brushing each piece with cooking spray, butter or olive oil.
Trim the edges and then stuff into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes.
Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature.