Spanikopita Pie

6 tablespoons plus ½ teaspoon extra-virgin olive oil, divided

2 pounds (32 cups) mixed fresh greens and tender stems (such as spinach, arugula, watercress, or coarsely chopped Swiss chard)

12 frozen phyllo pastry sheets (9- x 12-inch), thawed (from 1 [1-pound] package) (such as Athens)

1 medium-size (11-ounce) yellow onion, chopped (2 cups)

6 medium-size garlic cloves, finely chopped (2 tablespoons)

¾ teaspoon black pepper

½ teaspoon kosher salt

2 large eggs

1 teaspoon grated lemon zest plus 1 tablespoon fresh juice (from 1 lemon)

⅛ teaspoon ground nutmeg (optional)

2 large (1 ½-ounce total) scallions, thinly sliced (about ⅓ cup)

½ cup finely chopped fresh mixed tender herbs (such as dill, mint, chives, or flat-leaf parsley)

8 ounces feta cheese in brine, drained, patted dry, and crumbled (about 2 cups)

4 ounces provolone cheese, shredded (about 1 cup)

Directions at foodandwine.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer