Kraut-a-kópita (Spanakópita)

This recipe presents a vegetarian variation of the classic Greek spanakópita, featuring the delightful flavors of spinach, oregano, lemon, and sweet onions. The unique twist in this recipe involves fermenting the spinach, creating a deliciously tangy and crunchy texture reminiscent of wilted spinach salad. The fermented spinach is then incorporated into a delightful dish known as Kraut-a-kópita, a quick and flavorful Greek spinach pastry. This versatile recipe can be enjoyed as a hot main dish accompanied by a Greek salad, served as a delightful appetizer, or included as part of a meze platter.

Serves 6

INGREDIENTS:

• 1 pound frozen phyllo pastry leaves (also called filo dough)
• 1½–2 sticks butter (or 1–1¼ cups olive oil or a combination)

FILLING:

• 3–4 cups Lemon Spinach
• 4 eggs
• 1 pound crumbled feta cheese
• 1 tablespoon unbleached all-purpose flour
• ½ teaspoon freshly ground black pepper, or to taste

INSTRUCTIONS:

1. Preheat the oven to 375°F (190°C).
2. Follow the instructions on the phyllo pastry package to defrost the pastry sheets properly.
3. Melt the butter (or heat the olive oil, if using) over low heat. Lightly brush the bottom and sides of a baking dish with a small amount of the melted butter. A chafing dish-sized casserole or a 9×13-inch dish can be used, depending on the size of the phyllo sheets purchased or trimmed.
4. Place the fermented spinach in a colander for a few minutes to allow slight drainage.
5. In a bowl, lightly beat the eggs. Mix in the crumbled feta cheese, followed by the flour, fermented spinach, and black pepper. Set the filling mixture aside.
6. To prevent the phyllo sheets from drying out quickly and becoming difficult to work with, lay them out and cover them with a slightly dampened clean tea towel or plastic wrap. Begin by laying the first pastry sheet on the buttered pan, lightly brushing it with butter (or olive oil). Add another sheet and continue layering until you have used approximately 8 to 10 sheets, which should be about half the package.
7. Spread the filling mixture evenly across the entire surface of the phyllo sheets. To form the top crust, repeat the layering process with the remaining phyllo sheets until they are used up. If using a smaller pan, roll the edges under and tuck them into the sides to create a pie-like effect.
8. Bake the Kraut-a-kópita for approximately 45 minutes, or until the pastry is crisp and golden. Allow it to stand for 10 minutes before cutting into squares. The dish can be served warm or at room temperature.

TIPS:

• Ensure that you follow the instructions on the phyllo pastry package to properly thaw the sheets. Thawing the pastry at room temperature and handling it gently will help prevent it from drying out or tearing.
• Phyllo sheets tend to dry out quickly, making them challenging to work with. To prevent this, cover the unused sheets with a slightly dampened clean tea towel or plastic wrap while you’re working with the others. This helps maintain their moisture and flexibility.
• Feel free to customize the filling to suit your taste preferences. You can add extra herbs, such as dill or parsley, for additional freshness, or incorporate other vegetables like finely chopped onions or sautéed mushrooms to add depth of flavor.