If you are accustomed to small, triangular appetizers for spanakopita, get ready to be wowed by an awesome side or main dish casserole.  The unusual accordion topping makes an appealing presentation for this classic Greek dish.

Makes 1 average casserole 9 x13 size pan.  I used a 10 x 13 oval pan.  (Approximately 12 squares)

Ingredients

• 1 lb bag of frozen spinach, thawed, drained, squeezed of liquid, and fluffed into a large bowl
• 1 package of phyllo pastry, thawed
• 1 and ½ cubes of salted butter, melted and kept warm
• 1 C diced onion (yellow or white)
• 1 ½   C crumbled feta cheese (big chunks)
• 1/3 C mascarpone (or cream) cheese
• 2/3 C diced green onion
• ½ C diced fresh parsley (or 2 T dry)
• 2 egg yolks (I used 1 large duck egg yolk)
• 3 T EVOO
• 4 T minced garlic (or more!)
• 3 T dried dill (1 C fresh)
• 2 t salt
• 2 t onion powder
• 1 t freshly cracked black pepper
• 1 t garlic powder
• 1 t red pepper flakes

Method

Heat oven to 350 F.

Spinach filling

• Saute the onions (green and white) and garlic in the EVOO.  Season with S& P to taste.
• When slightly cooked/translucent, take off the heat and add the mascarpone cheese.  Stir to combine/melt.  Let cool.
• Toss the fluffed spinach with parsley, dill, onion and garlic powder, salt, and pepper. Then add the egg and stir to combine.
• Once the onion mixture is cooler (meaning not hot enough to cook the eggs), add it to the spinach mixture and combine.
• Add the feta cheese and combine.
• The consistency should be a bit like mashed potatoes.  You do not want it too wet, as it will make your phyllo soggy, but if too dry, it won’t be pleasant.  If it is too wet, strain out excess liquid.  If it is too dry, add a bit of olive oil.
• Set the spinach filling aside.

Assembly

• Brush your dish with butter, then layer the phyllo across it overhanging the edges.
• Brush/drizzle butter on each layer, ensuring to brush up the vertical edges.
• Alternate directions with your phyllo.
• For the bottom, you will want 7 layers of phyllo, each with butter in between.
• Put the spinach into the casserole and smooth the top after layer 7.
• Then layer again, buttering between each layer and alternating directions.
• For the top, do 4 layers and butter between each.
• Use scissors to trim the edges to about 1 inch larger than the pan, then fold/roll them all back into the casserole edges.  Brush this layer with butter as well.
• To top: pleat phyllo into accordion-like lengths and place on the top.  You might need to do 5-7 of these depending upon the size of your pan.
• Important: score/cut through the layers prior to cooking or your spanakopita will come out in shards when you try to cut it after baking.  Take a sharp knife and make 3-4 inch squares. You can cut all the way through to the bottom, but the essential cut is through the top layers.

Bake

• Uncovered in a 350F oven for 30 minutes on the lower rack
• Turn pan around.
• Cook for an additional 15 minutes.  If your oven is not getting it browned, you might want to increase heat. 
• Check to see if phyllo is browned to your liking during this process.  Do not over-brown. You can always take it out early and put it back if needed.  It’s not like bread.  You can always cook it more later.
• Let this baby rest for 10-15 minutes to firm up.  Don’t worry, it will not be too cold to eat.

Serving Ideas and Questions

• This actually can be a main dish with a cucumber and tomato salad.
• As a side, it would be good with grilled lamb chops, sliced tomatoes with balsamic vinegar and brown sugar.
• A great buffet item, as the sections are pre-cut and keep well at room temperature.
• Should I serve sauce with this, like tzatziki sauce?
  • You don’t want to impair the crunch of this dish by ladling sauce over it.  However, if you have some sauce on the side, you might find dipping the pieces into it tasty.  It actually is best by itself IMHO.
• What other dishes would make a good Greek buffet with this casserole?  (mix and match)
  • Grilled meat kebabs/souvlaki: lamb, chicken, beef (lapped with tzatziki sauce) can be cubes or even ground. (Make sure you have ample pita for this).
  • Mezze board of olives, cheeses, nuts, dried and fresh fruits, pickles, dolmas, hummus, pita, tinned gourmet fish, roasted eggplant.
  • Classic Greek salad of romaine, olives, red onion, chickpeas, tomatoes, anchovies, feta or mizithra cheese, and a balsamic vinaigrette.
  • Shrimp and orzo salad with oranges, fennel, and rosemary with a citrus vinaigrette.

Yamas! (to our health/cheers)

Stay briny,

–Stacey