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Greek Spinach and Feta Pie (Spanakopita)

kept byDAPHNE
recipe byCooks Illustrated
Notes: 

SERVES 6 TO 8 AS A MAIN DISH OR 10 TO 12 AS AN APPETIZER

Full-fat sour cream can be substituted for whole-milk Greek yogurt. Phyllo dough is also available in large 14 by 18-inch sheets; if using, cut them in half to make 14 by 9-inch sheets. Don't thaw the phyllo in the microwave—let it sit in the refrigerator overnight or on the countertop for four to five hours. To make ahead, freeze the spanakopita on the baking sheet, wrapped well in plastic wrap, or cut the spanakopita in half crosswise and freeze smaller sections on a plate. Bake the spanakopita frozen, increasing the baking time by 5 to 10 minutes.

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Ingredients: 

2(10-ounce) bags curly leaf spinach, rinsed
1/4cup water
12ounces feta cheese, rinsed, patted dry, and crumbled into fine pieces (about 3 cups)
3/4cup whole-milk Greek yogurt (see note)
4medium scallions, sliced thin (about 1/2 cup)
2large eggs, beaten
1/4cup minced fresh mint leaves
2tablespoons minced fresh dill leaves
3medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1teaspoon grated zest plus 1 tablespoon juice from 1 lemon
1teaspoon ground nutmeg
1/2teaspoon ground black pepper
1/4teaspoon table salt
1/8teaspoon cayenne pepper
Phyllo Layers
7tablespoons unsalted butter, melted
1/2pound (14 by 9-inch) phyllo, thawed (see note)
1 1/2ounces Pecorino Romano, grated fine (about 3/4 cup)
2teaspoons sesame seeds (optional)


 

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