Recipe: Spanakopita (rolled, like a jelly roll)

SPANAKOPITA

"No Phyllo book would be complete without a recipe for Spanakopita. Mine requires the delicate flavor and texture of fresh spinach, sauteed and subtly seasoned with nutmeg. It is then combined with tangy feta cheese and rolled into an easy-to-prepare strudel."


1 tablespoon butter, plus 1/2 cup (1 stick) butter, melted, divided use
1 small onion, diced
2 cloves garlic, crushed
2 pounds fresh spinach, stemmed
1/8 teaspoon ground or freshly grated nutmeg
Salt and pepper to taste
1 cup (6 ounces) crumbled feta cheese
1 egg plus 1 egg yolk
3 tablespoons heavy (whipping) cream
8 sheets phyllo dough

Preheat oven to 375 degrees F.

In a large saute pan or skillet, melt the 1 tablespoon butter over medium-high heat and cook the onion and garlic until they are fragrant and lightly browned, about 2 to 3 minutes.

Add the spinach leaves and cook uncovered until they are limp and tender, and no liquid remains in the pan. Add the nutmeg and season with salt and pepper. Let cool completely.

In a large bowl, combine the feta, egg and egg yolk, and cream. Coarsely chop the spinach and stir it into the egg mixture.

Lay 1 sheet of phyllo dough flat on a work surface. Brush the phyllo lightly with the melted butter, working from the edges towards the center. Layer the remaining 7 sheets of phyllo over the first, lightly buttering each one.

Spoon the spinach mixture down the long edge of the phyllo, about 2-inches from the bottom and 1-inch in from each side. Fold the 2-inch flap of phyllo carefully over the filling and fold the sides over this. Roll the strudel up as you would a jelly roll, as tightly as possible. Brush it with butter and place it seam-side down on an ungreased baking sheet.

Bake until golden, 20 to 25 minutes. Let the strudel rest for 5 minutes. Using a serrated knife, slice it into 8 to 10 pieces. Serve warm.

Makes 8 to 10 servings
Source: Phyllo by Jill O'Connor