Sunday, July 10, 2011


This is the recipe from The Grecian Plate, a fantastic cookbook produced by the Greek Orthodox Church in Durham, NC. I've made a few annotations in italics, because I do it slightly differently

  • 3 (10-oz) packages of frozen chopped spinach, thawed (or lots of fresh spinach or dark leafy greens, kale is great!)
  • 4 medium onions, chopped (I only use one large or two medium onions, usually)
  • 6 whole green onions, chopped
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1 tsp salt
  • 1/4 tsp pepper (I use fresh ground, and probably more like 1/2 tsp)
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh dill (optional)
  • 1 tsp cream of wheat
  • 5 eggs, beaten
  • 1 cup cottage cheese (can be replaced by chevre for the lactose intolerant)
  • 1 1/2 cups crumbled feta cheese
  • 1 pound phyllo
  • 1 to 1 1/4 cups butter, melted and warm (I don't usually use this much butter. I start with one stick and add a bit of olive oil, that's usually enough for the whole pie)
  1. (If using frozen spinach) Drain spinach thoroughly in colander, squeezing out excess moisture.
  2. In a large skillet (if using frozen spinach, or a large non-reactive pot if using fresh greens), saute onions in olive oil over medium heat until tender, stirring constantly.
  3. Add spinach, water, seasonings and herbs; cook until liquid is absorbed.
  4. Sprinkle cream of wheat over top; cool.
  5. In a large bowl, combine eggs and cheeses; stir in spinach mixture, blending well.
  6. Set aside.
  7. Assemble pita (following directions are mine, the cookbook has a slightly different detailed set plus diagrams)
    1. Phyllo should be defrosted
    2. Set out two large cutting boards, and a large, wide baking pan. Have the melted butter and a pastry brush ready.
    3. Carefully unfold the phyllo on the first board, cover with waxed paper and a very slightly damp towel (not too wet) -- this might not be required at all if you can work quickly enough so that the phyllo doesn't dry out.
    4. Working as quickly as you can, transfer a sheet to the second board, brush it lightly with the pastry brush and place the phyllo into the pan. Overlap each sheet, allowing overhang on all sides. Use about 2/3 of the phyllo in this manner.
    5. Pour the filling in, then fold the overhang over the top of it.
    6. Add the remaining phyllo sheets on top, this time not overhanging.
  8. Bake at 350 degrees for 55 to 60 minutes, or until golden brown (or you can freeze it, bake it later.