This post is sponsored by Taylor Farms, but all opinions are my own. Thank you for supporting the brands that support Wife Mama Foodie!
My family and I love traveling to new places. Last year we toured several countries in Europe, finishing in Italy. The Mediterranean is one of our favorite places to visit, not only for the pretty sites, but also for the food, which is typically very simple and made with fresh, quality ingredients.
Greece is the next mediterranean country on our travel bucket list. You’ve probably seen those gorgeous photos on Pinterest of turquoise waters and those white-washed buildings cascading down the side of the mountainside in Santorini. It truly looks like heaven on earth! It’s also home to some of the best food. My husband says he was born in the wrong country since he loves mediterranean food so much! He’s constantly begging me to make some of those classic dishes, so I finally obliged with this phyllo wrapped pastry filled with spinach and cheese, aka Spanakopita.
Since today is National Spinach Day, I can think of no better way to celebrate than with this yummy dish! The crispy pastry and creamy spinach filling makes such a delicious combo. Using fresh Taylor Farms Organic Baby Spinach instead of boxes of frozen, makes the filling even more flavorful too.
Taylor Farms Organic Baby Spinach is one of my favorite greens to eat. The taste is mild, yet it’s full of fiber and nutrients, plus high in vitamins A and C. I throw it into smoothies, soups, and omelets to get the extra boost of nutrition!
What’s your favorite way to eat spinach?
- 2 tablespoons olive oil or melted butter, plus about ½ cup more for the pastry
- 1 cup green onions, chopped
- 2 garlic cloves, minced
- 20 oz Taylor Farms baby spinach
- 1 large egg, (can omit if egg free)
- ½ cup fresh flat-leaf parsley, finely chopped
- 1-2 teaspoons dried dill weed, to taste (optional)
- 1 cup (about 5-6oz) feta cheese, crumbled (can also use dairy-free ricotta)
- Freshly ground pepper
- 10-12 sheets phyllo dough, thawed
- Preheat oven to 350ºF. Heat the 2 tablespoons oil/butter in a large skillet over medium heat. Add green onion and cook until softened, 1-2 minutes. Stir in garlic and continue to cook for 1 minute. Add a few handfuls of spinach and cook a few minutes until wilted. Continue to add spinach in batches, until it is all cooked down. Let cool, then place spinach mixture in a colander or sieve and press with the back of a wooden spoon to squeeze out all excess liquid. Transfer strained mixture to a large bowl and stir in egg, herbs, feta, and pepper.
- Liberally grease or butter the bottom and sides of an 8-inch springform pan.
- Place phyllo dough under a damp towel to keep it from drying out. Take 1 sheet of phyllo and fit into the bottom of the spring form pan. Brush with oil/butter and fold in the corners to make a circle. Brush with more butter/oil and repeat with one more sheet of phyllo. This makes a nice, thick crust on the bottom.
- Working quickly and with one sheet at a time, place one end of the dough into the bottom of the pan, letting the other side hang over the edge of the pan. Brush the bottom and sides with more butter/oil, leaving the overhang part dry. Repeat with 6-7 more sheets, brushing oil in between sheets and slightly overlapping the previous sheet as you go around the entire pan.
- Spread spinach mixture into the pan and loosely fold in sides, leaving a slight opening in the center. Allow the phyllo to fold naturally, leaving big waves and ruffles for a pretty finish. Lightly brush a bit more butter/oil over the folds. You can add additional phyllo pieces to areas that have cracked or broken off.
- Place pan into the oven, on the middle rack, and bake until the top is golden, about 40-50 minutes. Let cool thoroughly before removing from the pan. Serves 6-8