½ lb clarified butter 1 lb filo dough ½ lb crumbled feta 20 oz fresh spinach stems removed chopped 3 leeks diced juice of half lemon salt & pepper 1 tablespoon olive oil 1 bunch fresh dill chopped 2 eggs lightly beaten 1 teaspoon nutmeg

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Preheat over to 375F grease a large sheet pan with olive oil or use parchment paper to line. In a Large Saute pan or dutch oven ad the olive oil, cook the leeks at low/med temp until they are translucent and soft. Add the spinach, dill, lemon juice, light salt and pepper, and ¼ cup of water and wilt spinach. Drain well into fine mesh strainer, pushing down against with a wooden spoon to remove all moisture. Place back into pot and add eggs, and feta, mix well. Taste and and adjust seasoning. Gently unfold the phyllo dough.* Lay 1 sheet of phyllo on a large cutting board and gently brush with the melted butter. Place a second phyllo sheet on top of the first and brush with butter. Repeat 2 more times until you have a stack of 4 phyllo sheets with butter brushed between the layers. Using a sharp knife, cut the phyllo sheets lengthwise into 3 strips. Place 1 wooden spoonful of the spinach filling 1 inch from the bottom end of each strip. It is important to keep a piece of plastic wrap and a damp cloth or paper towel over the phyllo sheets that you are not working with to keep them from drying out. Take the bottom right corner of the strip between your thumb and finger and fold over the spinach filling to the left to make a triangle. Gently pull up the bottom left corner and fold up to make a second triangle. Continue folding until you reach the top. Place the triangle, seam side down, on the prepared baking sheet. Brush the completed triangle lightly with butter Repeat with the remaining strips and phyllo sheets until all of the filling is used. Arrange the triangles 2 inches apart on the baking sheet. Bake for 15 minutes, until golden and heated all the way through. Remove the spanakopita from the oven and cool slightly on the baking sheet. Serve warm or at room temperature