Oh my god. Yes, this is that good.
Tonight I conducted an experiment in my kitchen, adapting the recipe for spanakopita filling from the barefoot contessa and making one big spanakopita instead of the individual triangles. It was so incredibly fantastic, I don't know where to begin.
Spanakopita is often served as an appetizer, but this variation can easily be your full meal. Salty feta, earthy spinach, and gorgeous spices encased in a crispy phyllo shell - this is vegetarian bliss. Yum.
Eloquence is escaping me, so let's get straight to the recipe.
adapted from Barefoot Contessa Back to Basics
2 tablespoons extra virgin olive oil
1/2 red onion, chopped
2 scallions, white and green parts, chopped
1 (10-ounce) package frozen chopped spinach, defrosted
2 large eggs, lightly beaten
1 tablespoon freshly grated parmesan
2 tablespoons plain dry bread crumbs
1/2 teaspoon grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 cup small-diced feta cheese
1 1/2 tablespoons toasted pine nuts
5 sheets frozen phyllo dough, defrosted and cut in half
2 tablespoons vegetable oil
1. Preheat oven to 375.
2. Warm olive oil in a medium skillet over medium heat. Add onion and cook for about 5 minutes, just softening, not browning. Add scallions and cook for two additional minutes. Remove from heat.
3. Meanwhile, squeeze most of the moisture from the spinach and place in a large bowl. Add onions and scallions when they're done cooking. Stir in eggs, parmesan, bread crumbs, nutmeg, salt and pepper. Gently fold in the feta and pine nuts.
4. Lay out the phyllo sheets on a work surface. Brush an 8 x 8 baking dish with vegetable oil using a pastry brush. Working quickly so they don't dry out, brush a small amount of vegetable oil onto each phyllo sheet. Lay the first five halves into the baking sheet after oiling each one. The edges will go up the sides of the baking dish, so lay them in different directions to create a sort of crust coming up the sides of the baking dish.
5. Spread the filling evenly over the phyllo. Top with the remaining five halves of phyllo dough after brushing each one with oil in the same manner you did with the first five. When all the phyllo is in the pan, fold down the edges that are coming up over the top of the baking dish to create a sort of seal. Sprinkle lightly with salt, and bake for 30 minutes, or until browned and crisp. Serve hot.