John’s Yia Yia, Lucy, made the most delicious “Pita” – one with spinach and one with a variety of cheeses. She never followed a recipe or measured anything, so it was hard to duplicate. I came up with this recipe based on my memory of hers. I usually have a box of phyllo and a package of spinach in my freezer to make it.
Helen
- 2 tablespoons butter
- 1 medium onion, finely diced
- 2 scallions, chopped
- 16 ounces chopped frozen spinach, defrosted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 large eggs
- 200 grams Feta
- 1/4 cup grated Parmesan cheese
- 1/4 cup Panko bread crumbs
- 1/2 teaspoon dried oregano
- 2 tablespoons fresh parsley
- 8 ounces phyllo (half a box)
- 1/2 cup salted butter
Preheat oven to 375°F. In a medium skillet over medium low heat, meal butter. Add onion and cook until translucent. Add salt and pepper. Squeeze spinach to get as much water out as possible. Add spinach to the onions and cook to dry it further, about 5 minutes. Remove from heat.
In a medium bowl, combine scallions, eggs, Panko, Parmesan and herbs. Add spinach mixture and stir to combine well. Crumble in feta and fold in, but do not over-mix.
Melt the stick of butter in a small skillet. Grease a 9″x13″ pan. Lay a piece of phyllo in the pan and brush with butter. Repeat until you have used 10 pieces of phyllo. Spread half the spinach mixture on top. Butter and layer 5 sheets of phyllo on top. Spread second half of filling. Repeat layering and buttering remaining phyLlo. Brush butter on the top.
Bake for 35 minutes, until the top is golden brown.
Spencer Family Cookbook 