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World Famous Spanakopita

Debbie Matenopoulos takes us to the famous Greek restaurant, AVRA Beverly Hills, to make a modern take of this classic spinach pie.

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World Famous Spanakopita

Debbie Matenopoulos

Recipe By: Chef Christos, Avra Beverly Hills

Yield: 15 triangles

Ingredients:

Scallions, 1 bunch finely sliced

White onions, 1/2 cup finely diced

Fennel, ½ cup finely diced

Leeks ½ cup finely diced

Dill, 1 bunch finely sliced

Spinach leaf fresh 1 lb., roughly sliced

Feta POD, 12 oz crumbled

Fresh mint leaves, ½ bunch finely sliced

2 eggs lightly beaten

Olive oil, 2 oz

Clarified butter, 1 cup to brash

Philo, 1 pack preferably # 7 (thickness)

Directions:

Filling

1. In a sauté pan, start with olive oil, fennel, onion, scallion, and leeks until they are soft and translucent. When ready, set on the side to cool.

2. In a bowl, mix the fresh sliced spinach, dill, and mint and then add the cooled sautéed onions, fennel, scallions, and leeks.

3. Mix all ingredients gently.

4. Add the feta and lightly beaten eggs and mix gently.

Note: The spinach must look fresh and not over-worked with mixing.

Folding

1. Place one Philo on the cutting board, brush with clarified butter and then add another Philo on top to be re-enforced.

2. Cut the Philo into three equal sections.

3. Place the filling into the corner of the dough and roll into triangles.

4. Place the Spanakopita into a sheet pan, brush the top of the Spanakopita with butter and bake at 325F for 20 minutes or until it is golden.

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