Kelp Spanakopita Recipe

Kara Ibarguen

Servings

12

Prep Time

30 minutes

Cook Time

1 hours

Calories

370

Cuisine

Greek

Category

entree

Kelp Spanakopita Recipe

Ingredients

    For the Crust:

    • 1, 16 oz Phyllo Pastry Sheets, thawed
    • 1/2 Cup Extra Virgin Olive Oil

    For the Filling:

    • 16 oz Frozen Spinach, thawed and well drained
    • 1 1/2 Bunches Fresh Parsley, chopped
    • 1/4 Cup Fresh Dill, chopped
    • 1/4 C Kelp, snipped into pieces
    • 1/4 C Alaria, snipped into pieces
    • 1 T Sea Lettuce Flakes
    • 1 T Dulse with Garlic
    • 3 Cloves garlic, minced
    • 1 T Extra Virgin Olive Oil
    • 4 Eggs
    • 16 oz Feta Cheese, crumbled
    • Black pepper, to taste

    Directions

      Pre-cooking Prep:

      1. Thaw the Phyllo Dough, in its package on the counter for up to 6 hours or overnight in the refrigerator

      2. Thaw the Spinach in a fine sieve for for an hour or more, squeezing the liquid out from time to time

      3. Preheat the oven to 325°

      Making the Filling:

      1. Chop the Onion and Herbs

      2. Mince the Garlic

      3. Snip the dried Seaweed into small pieces

      4. Sauté the onion and garlic in a little olive oil until the onion turns translucent, then set aside and allow to cool slightly

      5. Whisk the eggs in a large bowl

      6. Add the remaining filling ingredients, including the cooled onions, making sure the Spinach is as dry as possible

      7. Stir to combine and set aside

      Assembly:

      1. Unroll the Phyllo sheets and place between two slightly damp kitchen towels

      2. Brush the bottom and sides of a 9 1/2 X 13" baking dish with Olive Oil

      3. Line the baking dish with two sheets Phyllo and brush with oil

      4. Add two more sheets, brush with oil, and repeat (two sheets at a time) with 2/3 of the sheets

      5. Evenly spread the filling mixture on top of the Phyllo

      6. Top with two more sheets and brush with oil

      7. Repeat, two sheets at a time, with the remaining sheets

      8. Brush the very top and fold in the excess from the edges and brush those two

      9. Bake for an hour or until the top is golden brown

      10. Allow to cool for 10-15 minutes before slicing and serving