Feta makes everything better

Feta cheese is perfect on salads, but the semi-soft Greek cheese can also be enjoyed a number of other ways.

Greek feta is normally made from sheep or goat’s milk or a combination of the two and tends to have a salty flavour with a semi-hard texture. It is a little sour and its rich aroma can be very enticing when included in dishes.

Many of us limit our feta intake to a simple, but delicious, topping on salad, but if you love feta, we encourage you to try something new.

Spanakopita may or may not be new to you, but either way it’s a delicious Greek dish that can be served as an appetizer or as part of a main course in the form of a pie. Both versions include feta cheese, making it a great way to introduce the popular cheese to your family in a form other than on salad.

Spanakopita (spinach pie)

Ingredients:

1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound phyllo pastry sheets

Directions:

Heat one tablespoon of the oil in a large pan. Add half of the spinach and sauté until spinach wilts, tossing with tongs, about two minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using one more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and sauté until soft, about two to three minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for one to two minutes then remove from heat to cool. This can be done ahead and kept refrigerated.

Stir the feta and as much beaten egg to moisten the cooled spinach mixture.

Preheat the oven to 350 degrees F.

Butter a 9 by 13 inch baking pan, and spread six sheets of phyllo, brushing each with butter, on the bottom. Spoon the spinach filling over the phyllo, then cover with six more sheets of phyllo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm.

For all of the ingredients you need to make this delicious dish, please visit Weston Produce.