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Prep Time: 44 Minutes Cook Time: 56 Minutes |
Ready In: 100 Minutes Servings: 8 |
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This Greek-flavored casserole starts out on the lowest oven rack to crisp the bottom pastry layer and finishes on the middle rack to ensure a flaky top. Ingredients:
2 tablespoons olive oil |
8 green onions, chopped (1 cup) |
3 garlic cloves, minced |
3 (6-ounce) packages fresh baby spinach or 11 cups chopped swiss chard |
1/4 cup water |
1 (8-ounce) package feta cheese, crumbled |
1/2 cup freshly grated parmesan cheese |
1/4 cup chopped dried tomatoes in oil |
1 teaspoon dried oregano |
3/4 teaspoon salt, divided |
1/4 teaspoon pepper |
1/2 (16-ounce) package frozen phyllo pastry, thawed (we tested with athens) |
1/3 cup butter, melted |
1 tablespoon butter |
1 tablespoon all-purpose flour |
1 cup milk |
2 ounces cream cheese, cubed and softened |
Directions:
1. Heat olive oil in a Dutch oven over medium-high heat until hot. Add green onions and garlic; sauté 3 minutes or until tender. Add spinach and water; cover and cook 8 minutes or until spinach wilts. Cool spinach completely in a colander set over a bowl. Return cooled spinach to pan. Add cheeses, tomatoes, oregano, 1/2 teaspoon salt, and pepper, stirring well to combine.
2. Trim phyllo sheets to 13 x 9 , if necessary. Layer 8 sheets of phyllo in a lightly greased 13 x 9 baking dish, using half of melted butter to brush between sheets. (Keep remaining phyllo covered with a damp cloth.) Bake at 400° on lowest oven rack for 6 minutes or until lightly browned; set aside.
3. Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in flour; cook 1 minute. Gradually whisk in milk. Cook over medium heat 2 minutes, whisking constantly. Whisk in cream cheese and remaining 1/4 teaspoon salt.
4. Spread spinach filling over baked phyllo crust; drizzle with white sauce.
5. Layer remaining phyllo sheets over filling using remaining half of melted butter to brush between sheets. Using a sharp knife, score top layer of phyllo into 8 portions. Bake at 400° on middle oven rack 30 minutes or until pastry is golden. Serve hot.
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