This variation on a traditional spinach pita uses loads of fresh leek, spring onion, and spinach — no eggs, no butter. This pita still maintains its crispy outside and moist filling. This spanakopita is perfect any time of year.
Approx. 1 1/2 lb. of spinach (if its baby do not cut, if fresh cut into large chunks)
To start, prepare a cup of Greek Extra Virgin Olive Oil to have on hand as you begin to lay out your fillo.
Preheat oven to 375°
Fill a large pot of water on high heat; before the water boils, add spinach for 2 minutes *Note: this step takes away any bitterness the spinach may have
Drain spinach and squeeze any excess water; set aside in a strainer
Heat olive oil on medium-high heat in a large saucepan or Le Creuset
Add spring onion and leeks, and sauté until soft; add spinach for 1-2 minutes
Place filling in mixing bowl and drain well
Once the mixture has cooled; add dill, feta, salt, and pepper
Grease half the bakers sheet and add half the phyllo sheets to cover the bottom of pan, drizzle each layer with GEVOO as you go
*Note: phyllo edges should hang over pan; make sure to grease those as well
Cover the remaining pita with phyllo; roll and fold the edges, forming a crust
Score pita into pieces and cover with GEVOO
Using your hand, splatter water on top of the pita.
Bake for 45 minutes to 1 hour or until golden brown