Greek Spinach & Herb Pie (without Cheese) A.k.a. Spanakopita

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 lbs fresh spinach, washed
• 1/2 cup fresh dill, finely chopped
• 1/2 cup fresh parsley, finely chopped
• 1 garlic clove, finely chopped
• 4 spring onions, finely chopped
• 1/2 medium leek, finely chopped
• pam cooking spray
• 1/2 lb phyllo pastry sheet (approx. 14 sheets)
• sea salt, to taste
• fresh ground pepper, to taste

Recipe

• 1 coarsely chop spinach and place in a colander. salt lightly and let drain for 10 minutes. press or squeeze to remove all excess liquid.
• 2 in a large mixing bowl, combine spinach, dill, parsley, garlic, onions, leek, pepper, and mix well until ingredients are well blended.
• 3 preheat the oven to 350°f (175°c).
• 4 spray 9" round or square pyrex plate with cooking spray. when laying the sheets in the pan, leave an overlap of phyllo outside the pan rim all the way around. lay half the phyllo sheets on the bottom, spraying each one lightly with pam cooking spray.
• 5 spoon in the spinach mixture and spread evenly. fold the extending phyllo in over the mixture. lay the remaining phyllo sheets on top, spraying each with cooking oil except the top sheet. tuck or tim eadges. i like to kind of ruffle mine.
• 6 bake at 350°f (175°c) for 45-50 minutes in the middle of the oven. when done, remove from the oven and allow to cool 1/2 hour before serving.