TRADITIONAL SPANAKOPITA

Traditional Greek spinach pie, known as spanakopita, is a delectable savory pastry made with layers of flaky phyllo dough, filled with a rich mixture of spinach, feta cheese, onions, and herbs. I was fortunate to learn this dish from Chef George Karabatsis in Naxos, Greece, who demonstrated how incredibly simple it is to prepare. With just a few ingredients and some careful layering, you can create this golden, crispy delight that is sure to impress your family and friends. The combination of fresh, vibrant spinach and creamy feta encased in delicate phyllo will make it a standout at any meal, showcasing both your culinary skills and the timeless flavors of Greece.

INGREDIENTS
3 cups fresh spinach, roughly chopped 
½ cup diced white beet 
¼ cup diced onion 
⅓ cup finely chopped leeks
1 tbsp olive oil 
2 tbsp roughly chopped chervil or flat leaf parsley 
½ cup crumbled feta cheese 
1 ½ tbsp ouzo 
Salt and pepper, to taste 
Frozen phyllo dough sheets, thawed

Tools
Cutting board 
Knife 
Large skillet 
Strainer 
Baking sheet 

DIRECTIONS:

1. Heat the olive oil in a large skillet over medium-high heat. 
2. Sauté the spinach, beet, onion, and leeks for about 3-5 minutes, until softened. 
3. Stir in the chervil or parsley, feta, and ouzo. Season to taste with salt and pepper and sauté for another 1-2 minutes. 
4. Remove from heat and strain the excess liquid from the mixture. 
5. Preheat oven to 350°F. 
6. Place a layer of the thawed phyllo dough on a baking sheet and evenly spread the spinach mixture over the top. 
7. Top with another layer of the phyllo dough and bake for 7-8 minutes, until golden brown. 
8. Slice into triangles and serve alongside a Greek salad.

Learn More about Chef George:
https://dadsthatcook.com/blogs/the-show/traditional-greek-spinach-pie-with-chef-george-karabatsis