Our featured recipe of the week comes from Cat Cora, world renowned female chef. Her recipe is the perfect combination of a thin flakey crust coupled with a rich and creamy spinach & cheese center. This dish would be the perfect side for a pork roast or turkey dinner. If you are even feeling adventurous we recommend using our Tuscan Herb Olive Oil in place of the Extra Virgin Olive Oil to give this delicious recipe even more flavor!
Ingredients for 6 servings
½ Cup Extra Virgin Olive Oil
6 Cup Yellow Onions (Chopped)
¾ Cup Uncooked Long-Grain White Rice
4½ Pound Fresh Spinach (Tough stems removed)
2¼ Teaspoon Kosher Salt
¾ Cup Fresh Italian (Flat-Leaf) Parsley (Finely chopped)
¼ Cup Fresh Dill (Plus 2 tablespoons, finely chopped)
1½ Cup Feta Cheese (Crumbled)
½ Teaspoon Freshly Ground Black Pepper
1 Pound Phyllo Dough (20 – 24 sheets)
3 Scallions (Chopped white and tender green parts)
1.Preheat the oven to 350°F.
2. Heat the 1/2 cup olive oil in a stockpot over medium-high heat. Add the onions and sauté until lightly browned. Add the rice and stir until each grain is coated with oil, 2 to 3 minutes. Add the spinach in 5 small batches, folding the raw leaves under with a spoon as you add each batch. With each of the first 4 batches of spinach, add 1/2 teaspoon salt; add 1/4 teaspoon salt with the fifth and final batch. Allow each batch to wilt down before you add more spinach.
3. When all of the spinach is wilted, stir in the scallions, parsley, and dill. Strain off the liquid from the pot and let the mixture cool. (If you spread it out on a baking sheet, it will cool faster.) Once the mixture is cool, add the feta and pepper.
4. Brush a 9-by-13-by-2-inch baking dish with olive oil. Line the bottom of the dish with half of the phyllo sheets (10 to 12 sheets), layering them one at a time; press smooth, gently pressing the dough into the corners of the dish, and brush each sheet with olive oil before adding the next sheet. Allow any excess to come up the sides of the dish. Keep the stack of phyllo you’re not working with covered with a damp kitchen towel.
5. Smooth the top sheet of phyllo and brush with olive oil. Spread the spinach filling evenly over the top. Cover with the remaining sheets of phyllo, again gently smoothing and brushing each sheet with olive oil before adding another. Brush the top with olive oil and trim the dough around the edges of the dish with a knife or scissors. With a very sharp knife, score the top into 12 squares, taking care not to cut more than the top layer or two of phyllo. Bake until the top is golden brown, about 40 minutes. Let cool, then cut along the score lines and serve.