Spinach And Feta Pie With Sweet Italian Sausage
This savory Greek-style pie is traditional, #spinachandfeta.
Equipment
- 1 baking dish 9 x 11
- 1 paring knife
- 2 mixing bowls Large
- 1 mesh sieve
- 1 saute pan 12-inch
- 1 bowl Small
- 1 bowl Microwave safe
- 1 pastry brush
- 1 Microplane
- 1 chef's knife
- 1 cutting board
Ingredients
- 2 pounds sweet Italian sausage Casings removed (meat is optional)
- 3 10-boxes frozen leafy spinach (Thawed and all excess water removed)
- 1 onion Diced
- 3 cloves garlic Minced
- 1 tsp nutmeg Freshly-grated
- 2 tsps fresh marjoram or oregano Finely chopped
- 1 whole lemon Zested and juiced
- 4 fronds fresh dill Finley chopped
- 1 tsp red pepper flakes
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly-ground
- 3 large eggs Beaten
- 4 ounces Goat cheese Crumbled
- 7 ounces Fets cheese Cubed
- 1/3 cup Parmigiano-Reggiano cheese Freshly-grated
- 1 box Phyllo dough sheets (Yields 2 rolls, approx. 20 sheets of Phyllo total)
- 12 tbsps butter Unsalted and melted
- 1/4 cup seasoned Italian bread crumbs
Instructions
- Preheat oven to 350°F.Spray the bottom and sides of a 9 x 11 baking dish with non-stick cooking spray.Defrost and drain the frozen spinach overnight. The picture above shows the frozen spinach sitting in a mesh sieve over a large mixing bowl. Since the spinach is frozen solid, it's best to leave it out on the counter overnight. The next day, remove the bowl and discard the liquid. Using your hands, wring out any remaining water from the spinach.If you were going to do this on the same day, defrost the spinach in the microwave, then let it cool down to where you can handle it, and squeeze the water out by hand. You could even place all the spinach in a clean kitchen towel and wring it out. Most importantly, get as much water as possible out of the spinach. Transfer the spinach to a large mixing bowl. Set aside.In a large dry sauté pan over medium-high heat, add sweet Italian sausage. Start breaking the sausage up with the back of a wooden spoon. Once the sausage is browned, about 10-15 minutes, add the diced onion, minced garlic, red pepper flakes, freshly grated nutmeg, kosher salt, and fresh-ground black pepper. Continue cooking until the onions soften, another 5 to 7 minutes. Using a slotted spoon, leave as much of the grease behind in the pan, transferring the sausage mixture into the bowl containing the spinach. Let the sausage mixture cool completely before adding the cheese and eggs.In another large mixing bowl, beat the eggs, kosher salt, and freshly-ground black pepper together. Add the beaten eggs to the sausage and spinach mixture. Add the Goat cheese, freshly-grated Parmigiano-Reggiano, and cubed Feta to the sausage-and-spinach mixture. Gently stir to combine, not to break up the cheese too much. The filling is done. Set aside.Next, the Phyllo dough.In a microwave-safe bowl, melt the butter. In a small bowl, add the bread crumbs. Set the two bowls within reach when layering the phyllo dough.Remove the dough from the refrigerator. Lay the Phyllo dough sheets out onto a flat surface covered with a damp towel.Start by laying one sheet of Phyllo dough in the bottom of the baking dish. Liberally brush the sheet of Phyllo dough with melted butter and sprinkle with breadcrumbs. Continue this process until the first roll of Phyllo dough is complete, about 10 sheets.Next, spoon the filling, spreading evenly over the top of the Phyllo. Repeat the dough process with the remaining roll of Phyllo sheets for the top.Finish the top layer with a final brushing of melted butter and breadcrumbs. Using a paring knife, score the dough down the middle lengthwise, then twice in the opposite direction. Finally, score each square diagonally (refer to the picture above), forming triangles.Bake for 45-50 minutes, or until the dough is flaky and golden brown. Allow the dish to rest for 15-20 minutes, letting the filling set before slicing.There you have it, my Spinach and Feta Pie with Sweet Italian Sausage.
Notes
1) When working with Phyllo dough, you need to move quickly to prevent the dough from drying out, causing it to break or crack.
2) If you're making this dish meat-free, substitute another 5 (10-ounce) boxes of frozen leafy spinach for a total of 8.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.