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Location: Texas, United States

Tuesday, June 21, 2011

Spanakopita Bake

From First for Women. This was much better than we thought it would be. Yum. Even the kids ate it. Definitely a keeper. However, the meatball pasta alfredo from the same article did not make the blog.

The phyllo dough was an absolute mess. I should have guessed something was amiss when all the boxes in the frozen food section were warped--obviously they had thawed and was refrozen before being put in the freezer case. So the phyllo was very broken and brittle. I piece a little together as best I could, and covered the bottom with a bunch, along with the butter and cheese, then the sides a little, pressing it against the sides with the butter and cheese, then put in the beef mixture, then I pieced more together for the top. Still was awesome. So if your phyllo is all torn up, or if you are not talented with phyllo, don't worry. A makeshift phyllo job will not affect flavor.

I used a square springform pan, in case you're wondering why the one in the picture isn't round.

1 lb lean ground beef
1 onion, peeled and chopped
2 tsp vegetable oil
1 10-oz box frozen chopped spinach, thawed and drained
1 Tbsp Greek seasoning (I used McCormick Perfect Pinch Mediterranean)
1 pkg (4 oz) crumbled feta
2 eggs
10 sheets phyllo dough, divided
5 Tbsp melted butter, divided
1/4 cup grated Romano cheese, divided

Heat oven to 350 degrees. Cook beef and onions in skillet in vegetable oil until browned and onions are tender, stirring occasionally, about 8 minutes. Season with salt and pepper if desired. Drain.

In bowl, combine beef mixture, spinach, and seasoning. Let cool 5 minutes. Stir in feta cheese and eggs.

Place 5 sheets phyllo dough on work surface. Using 2 Tbsp butter, brush each sheet. Sprinkle 1 tsp Romano over each sheet; stack sheets and set aside. Repeat with remaining phyllo sheets, 2 Tbsp butter, and 5 tsp Romano. Place sheets crosswise over first stack. Place sheets in greased 9" springform pan with extra dough hanging over the rim. Spoon beef mixture into pan, folding dough over filling to cover. Brush top with remaining butter, sprinkle with remaining cheese. Bake 45 minutes, or until golden brown. Let cool 10 minute. Serves 8.



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