Spinach and Leek Pie

I used whole-wheat pastry for the first time tonight in this recipe, and I recommend it. It has much more flavor.  Perhaps for sweet recipes it would be better to use the plain, but I think that in all savory recipes the whole wheat would be better.

8-10 thin or 6 fat leeks
2 packages frozen spinach, thawed (this can be done in the microwave) and well-drained, either by squeezing handsfuls over the sink, or twisting in a cheesecloth, or pressing into a sieve
3 cloves garlic, chopped
1 1/2 c fresh herbs, chopped (I used dill, thyme, italian parsely and chives, because that's what I had)
1 package feta cheese, crumbled (about 10 oz)
2 eggs, lightly beaten
salt, pepper, and nutmeg
1 package whole-wheat phyllo pastry, defrosted (this takes about two hours at room temperature or overnight in the fridge)
1 c either canned ghee, melted butter, olive oil, or some combination (I used 50:50 ghee:olive oil), but you will not need it all
herbs for decoration

1. Preheat oven to 375. Cut leeks lengthwise, then chop into 1/2 inch pieces, using white and light green only. Wash well in a salad spinner or a colander inside a larger bowl, changing the water if needed and smooshing the leeks around till no grit remains. Drain well.

2. Heat 3 T oil in a dutch oven or large cast-iron frying pan over medium heat. Add leeks and cook, stirring well, for 3-4 minutes, till soft but not browned. Add garlic and cook 1 minute more. Add herbs, stir well, and remove from heat.

3. In a large bowl, mix leek mixture with spinach, feta, and eggs, and season with salt, pepper, and nutmeg.

4. Prepare the phyllo: unfold the defrosted pastry sheets and cover with a damp, clean, kitchen towel. Have oil or ghee, pastry brush, 9x13 jellyroll pan, and filling ready. (A jellyroll pan is a cookie sheet with a raised edge.) Keep the unused dough covered when not oiling a sheet, so it doesn't dry out (though I think this worry is hyped and makes people scared to use phyllo dough. Unless you live in Sante Fe I really wouldn't worry about it too much.)

5. Lightly oil the bottom of the pan. Oil one sheet of phyllo and lay in pan, unbuttered side down. It will overlap the sides. Repeat with 6 more sheets of dough.

6. Add filling and smooth into even layer. Fold up the overlapping edges; there will be a rectangle of exposed filling. Oil another sheet, but this time, cut it in half with kitchen scissors (bisecting the long sides of the rectangle; this will be obvious). Cover the open area on the pie with one half-sheet, then top with the other. Continue for two more full sheets (four layers total).

7. Oil one last sheet and do not cut in half; lay it on the pie and then tuck it underneath on the sides, as if you were making a bed. Decorate the top with herbs, plastering them down with the oiled brush. Bake for 30-35 minutes, till the pie is puffed and brown. We had ours with plain steamed broccoli, but you could make a fancy-ish meal out of it by having soup, the pie, and salad. No one would be complaining.

You can keep the remaining phyllo dough in the fridge for about a week more and make cookies out of it; I would tell you how right now but I have to see what happens in episode 14 of the first season of Lost...

Comments

[nadehzda]

This one's a keeper! Absolutely outstanding, a great hit even with non-spinach fans, and quite elegant presentation -- many thanks.