Ouzo Bay’s Spanakopita

Adapted from Executive Chef Andrew Donovan.

3⁄4 cup Greek extra virgin olive oil, plus more for serving, if desired

1¼ pounds leeks, green part only, sliced

3 pounds Spanish onions, large dice

5 pounds baby spinach

6 large eggs, whisked

3 pounds feta, crumbled

2 ounces fresh dill, picked and chopped

Freshly ground black pepper, to taste

19 sheets frozen phyllo sheets, thawed (about 1 ½ 16-ounce boxes)

4 ounces clarified butter Chopped scallions, for serving, if desired 1. Using a large saucepan over medium heat, heat the olive oil. Sweat the leeks and onion until very soft, stirring frequently. Add the spinach gradually, stirring often, until all spinach has been added. Cook until spinach is wilted and tender. Transfer mixture to a perforated pan to cool. Allow mixture to sit overnight with a weighted pan on top to remove excess moisture. 2. Using a large mixing bowl whisk the eggs. Add the feta, dill and black pepper, to taste. Add spinach, mixing until combined. 3. Lay phyllo dough on a clean, dry work surface. Trim the dough to fit a 9-inch x 13-inch pan, if needed. Place a single layer of phyllo on one side of the pan, leaving half the sheet overhanging outside the edge. Repeat process in a clockwise pattern, for the remaining three sides of pan. Add a single sheet to the middle of the pan. There should be 5 total sheets per layer. Repeat the process 3 times, using a total of 15 sheets. 4. Gently spread the spinach mixture evenly on the bottom of the pan. Lay a piece of phyllo on top of the spinach mixture and brush thoroughly with clarified butter. 5. Starting with the first side that was placed, fold one sheet of phyllo inward over the edge toward the center of the pie and brush with butter. Continue folding three more sides, brushing with butter after each fold. Once a complete layer has been folded inward, add an additional sheet to the center of the pan and brush with clarified butter. Repeat until all sides are folded in, finishing with a full sheet of phyllo dough. 6. Heat oven to 300 degrees F. Using the back of a paring knife, score the pie into 20 triangles. Bake until golden brown, about one hour. Allow to cool slightly and refrigerate several hours before removing from pan. 7. To serve, heat oven to 450 degree F. Place individual pieces on parchment lined baking sheet. Heat until warmed through and phyllo dough is crisp. Garnish with scallions and drizzle with extra virgin olive oil, if desired.

Makes 20 pieces

Nutrition information per 1 piece: 480 calories, 58% calories from fat, 31g fat, 15g saturated fat, 129mg cholesterol, 33g carbohydrates,6g total sugar, 0g added sugar, 18g protein, 901mg sodium, 5g fiber