Name: Mama Voula's Spanakopita
Yield: Serves 12
Ingredients: 3 tablespoons extra-virgin olive oil, preferably Greek, plus more for brushing; 6 leeks, white and light green parts, chopped and well rinsed; 4 garlic cloves, minced; 2 1/2 pounds fresh baby spinach, rinsed and dried; 1/2 teaspoon freshly ground black pepper; 2 cups crumbled firm feta cheese, preferably Greek; 1/2 cup finely chopped fresh dill; 1/2 cup finely chopped fresh mint; 3 large eggs, lightly beaten; 2 frozen country-style filo sheets or puff pastry sheets (see Note), thawed but kept chilled

Mama Voula's SpanakopitaKarl Petzke

Spanakopita is a Greek spinach pie that has become one of the most beloved dishes on the menu. In addition to being a satisfying vegetarian entree, you can cut the casserole into small squares and serve as a substantial appetizer.

Ingredient NoteFilo

In the villages of Greece, filo dough is typically rolled out by hand, but unless you are very accomplished, it's nearly impossible to stretch it as thin as it is produced by machine. Mama Voula makes her spinach pie as it is served in her native village of Kalamata, with a slightly thicker filo instead of the typical tissue-thin sheets. Sold under the label "country-style filo" (called horiatiko in Greek), the sheets are thicker and more elastic than the usual thin and fragile filo. If country-style filo is not available in your market's freezer section, go ahead and substitute puff pastry.

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