Spanakopita (Greek Spinach Pie)

1 package frozen Pepperidge Farm Puff Pastry Sheets
(2 sheets, thawed)
3 packages pre-washed baby spinach (10 ounces)
1/2 cup extra-virgin olive oil, plus
additional for greasing the baking pan
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup finely chopped fresh dill
10 scallions chopped – including green
stems until about an inch from the end
2 cups crumbled feta (3/4 lb)
1 egg white beaten with 1 teaspoon water, for egg wash
Please note: defrost pastry sheets overnight in
refrigerator before starting recipe.

Preheat oven to 350 degrees F.

Heat olive oil in a large pan over medium-high heat. Add the scallions and cook, stirring, until lightly cooked. Add the dill, then the spinach, little by little (adding more as the previous batch shrinks), and stir until completely cooked. Season with salt and pepper. Switch off heat and stir in feta.

Brush olive oil lightly over a 9 by 13-inch baking pan. Pastry sheets are just an inch or two shorter than the pan, so you’ll need to roll each out slightly lengthwise on a lightly floured surface. Spread one puff pastry sheet over the bottom and press into sides and corners. Add spinach mixture, and then top with other pastry sheet, cutting away excess with a sharp knife. Make a couple of one-inch steam slits in the middle of the top sheet, then brush the surface with egg wash. Bake until golden brown, about 35-45 minutes.

Let cool, cut into squares and serve with a fine Boutari - Greek red wine.

Kali Orexi!