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When we were filming "Plates & Places" in Greece, my friend and food historian and author, Aglaia Kremezi, showed us how to make this incredible SPANAKOPITA with fresh greens from her garden and homemade phyllo dough! It was spectacular. I encourage you to try making the phyllo, but a good quality store-bought version will work just fine.
Adapted recipe from ©Aglaia Kremezi from her book MEDITERRANEAN VEGETARIAN FEASTS
1 package phyllo dough, thawed or 1 recipe Homemade Phyllo Dough1 pound spinach or mixed greens (spinach, arugula, chard, beet greens), washed, drained and finely chopped 1 bunch dill, finely chopped 12 scallions or 1 leek,white part only, finely chopped 2 cups parsley, finely chopped ½ cup fresh mint leaves, finely chopped Salt, Freshly ground pepper 1-2 eggs, lightly beaten 1 pound feta cheese crumbled, or ricotta and blue cheese Bulgur flour or cornmeal, as needed
In a colander combine all the greens sprinkle with salt and knead to wilt, or mix the drained zucchini and herbs, extracting as much water as possible. Mix with the cheeses, eggs and the rest of the ingredients.
Preheat the oven to 375°F.
Pour the remaining oil into a small bowl and use some of it to oil a 12inch pie pan. Divide the dough into 4 pieces. On a floured surface, roll 1 piece of dough into a 15-x-10-inch rectangle. Brush both sides of the phyllo sheet with oil and place one-quarter of the filling on it, leaving a 1-inch border all around. Roll it up from a long side like a cigar and then coil it into a spiral shape and place seam side down in the center of the pan. Continue with the remaining phyllo and filling, coiling the rolled pieces, starting the next one where the last one leaves off. Brush the dough generously with oil and prick with a fork in several places.
Bake for 45 minutes, or until golden brown. Let cool for 15 minutes before cutting.
Serve warm or at room temperature.
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