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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate. Microwave on high power until spinach is wilted and decreased in volume by half, about 5 minutes. Using potholders, remove bowl from microwave and keep covered, 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. | 2. Transfer spinach to cutting board and roughly chop. Transfer spinach to clean kitchen towel and squeeze to remove excess water. Place drained spinach in large bowl. Add remaining filling ingredients and mix. Preheat oven to 375 degrees F and line rimmed baking sheet with parchment paper. | 3. Using pastry brush, lightly brush 14 by 9-inch rectangle in center of parchment with melted butter to cover area same size as phyllo. Lay 1 phyllo sheet on buttered parchment, and brush thoroughly with melted butter. Repeat with 9 more phyllo sheets, brushing each with butter (you should have total of 10 layers of phyllo). | 4. Spread spinach mixture evenly over phyllo, leaving 1/4 inch border on all sides. Cover spinach with 6 more phyllo sheets, brushing each with butter and sprinkling each with about 2 tablespoons Pecorino cheese. Lay 2 more phyllo sheets on top, brushing each with butter (these layers should not be sprinkled with Pecorino). | 5. Working from center outward, use palms of your hands to compress layers and press out any air pockets. Using sharp knife, score pie through the top 3 layers of phyllo into 24 equal pieces. Sprinkle with sesame seeds. | 6. Bake until phyllo is golden and crisp, 20 to 25 minutes. Cool on baking sheet 10 minutes or up to 2 hours. Slide spanakopita, still on parchment, to cutting board. Cut into squares and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
curly spinach leaf	2	bag	rinsed	-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
feta cheese	3	cups	rinsed crumbled	1188.0	18.405	63.945	95.76
cream	3/4	cup	sour	341.55	7.9868	4.209	33.3788
scallion	4		sliced	19.2	4.404	1.0979999999999999	0.114
egg	2		beaten	143.0	0.72	12.56	9.51
mint leaf	1/4	cup	minced	-	-	-	-
dill leaf	2	tablespoons	minced	-	-	-	-
garlic clove	3		minced	-	-	-	-
lemon zest	1	teaspoon	grated	-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
nutmeg	1	teaspoon	ground	11.55	1.0844	0.1285	0.7988
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
salt	1/4	teaspoon		-	-	-	-
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
butter	7	tablespoons	unsalted melted	598.5	27.4995	18.7005	50.4
phyllo dough	1/2		thawed	28.405	4.997	0.6745	0.57
pecorino romano cheese	3/4	cup	grated	-	-	-	-
sesame seed	2	teaspoons		598.5	27.4995	18.7005	50.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.