Ingredients:
1 lb lean (at least 80%) ground beef
1 cup chopped onion (1 large)
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1⁄4 cup chopped fresh Italian (fl at-leaf) parsley
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 can (15 oz) diced tomatoes with Italianstyle herbs, undrained
12 sheets frozen phyllo (filo) pastry (14×9 inch), thawed
6 tablespoons butter or margarine, melted
1⁄4 cup Italian-style bread crumbs
1 cup crumbled feta cheese (4 oz)
Method:
1 Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2 Stir spinach, parsley, salt, pepper and all but 1⁄2 cup of the tomatoes into beef mixture. Cook and stir until hot; set aside.
3 Cover phyllo sheets with damp paper towel. Arrange sheets, layering 3 at a time, in an X shape and then in a plus (+) shape to create a spoke pattern on work surface, brushing each with butter and sprinkling with 1 teaspoon of the bread crumbs as it is added. Transfer all layers of phyllo to pie plate, gently easing down sides of pie plate and allowing excess phyllo to hang over edge.
4 Place beef mixture in phyllo; top with cheese. Fold overhanging phyllo up and over fi lling, leaving 2- to 3-inch center of fi lling uncovered. Spoon remaining 1⁄2 cup tomatoes in center. Brush phyllo with remaining butter.
5 Bake 40 to 50 minutes or until phyllo is golden brown. Let stand 5 minutes before serving.
Notes and Tips:
For a more authentic Greek flavor, substitute ground lamb for the ground beef.
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