This spinach pie is a Greek recipe, not a Moroccan one. I’m still working hard on my Moroccan recipes. The truth is there are so many good places to eat Moroccan food, and I have a husband that cooks Moroccan so I don’t get to practice often.
I often use the quote “Variety is the spice of life”, to describe how I like to eat. There are many similarities between Greek food and Moroccan, so I find many of the ingredients readily available. Seeing phyllo dough in the supermarket sparked this idea.
It makes a large pan and can easily feed eight people if you are planning a second course. For six people with a nice fresh salad, it’s a wonderful lunch or dinner. It would even make a terrific brunch dish.
• olive oil
• 1 large onion, chopped
• 1 bunch of green onions (I used leeks since green onions weren’t available at this time of year)
• 2 cloves of garlic (I use a lot more!)
• 2 pounds of spinach (I used frozen, it worked perfectly and saved a lot of time)
• ½ cup chopped fresh parsley
• 3 eggs, lightly beaten
• ½ cup ricotta
• 1 cup of Feta, crumbled
• 8 sheets of phyllo dough
1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×9 inch square baking pan.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Sauté onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to sauté until spinach is limp about 2 minutes. Remove from heat and set aside to cool. Be sure to press to eliminate as much residual liquid as possible from this mixture.
3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture once it has cooled and the excess water is eliminated. Lay 1 sheet of phyllo dough in the prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat the process with two more sheets of phyllo.
The sheets will overlap the pan. Spread spinach, cheese mixture into the pan, and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
4. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.