Friday, November 26, 2010
1/2 cup fresh dill finely chopped
1/4 cup fennel fronds finely chopped
24 phyllo dough sheets
3/4 cup +2 tbsp olive oil
dash of cayenne
salt and pepper to taste
Brush the pan you will be baking the spanakopita in with oil. I used the equivalent of a 9x13 pan. Lay the phyllo sheets one at a time in the pan leaving some overlapping the sides. Brush each sheet with oil before adding the next one. Repeat until you have laid 12 sheets. Add the spinach mixture and spread evenly. Fold the overlap over top of the mixture. Repeat with the next twelve sheets. Tuck the overlap into the dish. Score the top into serving size squares. Wet your hands and shake the excess over the top of the spanakopita.
Bake at 350 on the rack just below the middle of the oven for one hour. Let cool at least 30 minutes before serving.