In the mood to bake a pita (savory pie) the other day, I put together this lighter version of spanakopita or spinach pie. Usually, a spanakopita includes lots of Feta (or any somewhat soft cheese similar to it) but as I was fresh out of Feta and I in no way intended to leave the house again to shop for any, I decided to work with what I did have on hand.
And that's how this pita came to be--nothing immensely innovative, just a tasty and healthy pie that everyone young and old (at least in this household) can enjoy. Packed with spinach and fresh dill, a little parsley and a sprinkling of grated Pecorino Romano, this pie makes for a refreshingly light lunch along with a small salad and some tart olives.
Oh, and I am not going to lie: I used frozen phyllo dough. I have yet to attempt to roll out my own. I did say I was in the middle of a huge baking project, right? Excuses, excuses ...
1/2 cup olive oil
1 large onion, finely chopped
2 scallions (white and green parts), chopped
1 bunch dill, chopped
1 small bunch parsley, chopped
20 oz. frozen spinach, thawed and drained of some liquid or 2 to 3 bunches fresh spinach, trimmed and washed
3/4 cup grated Pecorino Romano
3 large eggs
Salt and freshly ground pepper to taste
16 sheets of phyllo dough
Heat 1/4 cup of the oil in a skillet over medium-high heat and cook the onion and scallions until just soft. Stir in the dill, parsley and spinach and heat through; remove from heat.
Oil a 13x9-inch baking dish and preheat the oven to 375 degrees. Add the grated cheese to the spinach and dill mixture; then add the eggs one at a time, stirring well after each addition. Season generously with salt and pepper and set aside.
Begin layering 10 sheets of phyllo along the bottom of the dish, using the remaining olive oil to brush each sheet generously with oil. Spoon the filling evenly over the bottom phyllo layers and then begin layering the remaining 6 sheets of phyllo over top, brushing each sheet with oil. Pinch the edges of the top and bottom sheets together.
Bake the pie until the phyllo is golden , about 45 minutes to an hour. Let cool at least 15 minutes before serving.