pat's Recipe

Quick Spanakopita

Category: Tarts

3 Tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 pound baby spinach
1 large egg
1/4 cup fresh flat-leaf parsley, finely
chopped
1/4 cup fresh dill, finely chopped
6 ounces feta cheese, crumbled
1 1/2 tsp coarse salt
1/4 tsp freshly ground black pepper
10 sheets phyllo dough, (each 17 by 12 in.)
thawed, if frozen
1/2 cup (1 stick) unsalted butter, melted

Preheat oven to 350 degrees. Heat oil in a large skillet over medium heat. Add onion, and cook until softened, about 8 minutes. Add garlic, and cook, stirring, 1 minute. Gradually add spinach, and cook, stirring often, until wilted, about 5 minutes. Transfer to a bowl. Stir in egg, herbs, feta, salt, and pepper.
Lay 1 sheet phyllo on a parchment-lined baking sheet (cover remaining phyllo with a damp towel), and brush with butter. Repeat twice. Spread spinach mixture on center. Top with 3 more buttered sheets. Fold in sides. Butter remaining 4 sheets; crumple over top. Bake until dark golden, about 40 minutes.

Serves 4.