Spanakopita is a Greek phyllo pie traditionally filled with spinach and feta cheese. In this version, it’s filled with a combination of mixed greens, including dandelion, which has many beneficial effects on the body, including supporting the liver and digestive system.
Use organic ingredients when possible
3 small leeks, sliced and washed thoroughly
8 cups (about 2 bunches) spinach, chopped
1 bunch dandelion greens, chopped
2 cups ricotta or cottage cheese
1 cup feta, finely crumbled
¼ tsp freshly grated nutmeg
Half bunch fresh dill, finely chopped
Sea salt and pepper, to taste
6-9 sheets of phyllo pastry
Put a large sauté pan on medium heat with about 2 tablespoons of avocado oil. Add the leeks and cook for about 5 minutes or until the leeks soften, but not brown. Add the spinach and dandelion and cook for another minute or until the greens are completely wilted and there is very little moisture left in the pan. Turn off the heat and allow to cool completely.
As the mixture cools, preheat the oven to 375 degrees F.
In a large bowl, whisk the eggs, then mix in the ricotta, feta, and nutmeg. Stir together until well combined. Next, mix in the dill and cooled greens. Taste and season with sea salt and pepper as desired.
Working fairly quickly, wipe a 9 by 13-inch baking dish, or similar-sized casserole pan, with a drizzle of oil around the inside. Layer up two or three sheets of phyllo, overlapping them and letting them hang over the edges of the dish. Spoon in half of the filling. Repeat the steps, adding two or three more sheets of phyllo and the remaining filling. Lightly scrunch up the remaining sheets of phyllo and place on top, then fold in the overhanging pastry, scrunching it nicely so that all of the filling is covered. Brush the top with a thin layer of oil all over and bake for 40 to 45 minutes at the bottom of the oven, or until golden and crisp.
Serve with a lemon-dressed Greek salad on the side.