Kathy Whyte/ WNBF News

Spanakopita with Goat Cheese (Spinach Pie) (prep. time about 30 minutes)

This recipe substitutes goat cheese for the traditional feta to add a creamer, milder flavor 

2 bags baby spinach, washed and patted dry

4 cloves garlic, diced

1 medium onion, diced

2 Tb. olive oil

salt/ pepper

½ tsp. dill weed

8 oz. plain goat cheese

2 sticks unsalted butter, melted

12 sheets thawed phyllo dough 

Remember to keep your phyllo covered with a damp paper towel to keep it moist while you are working or it will quickly become brittle and crumble.

Preheat oven to 375. Heat olive oil over medium heat and sauté the onions and garlic until the onion is tender.  Add the spinach leaves in batches as it wilts down. Salt and pepper and stir in the dill weed. Remove from heat. Crumble the goat cheese and toss in the spinach mixture.  Brush the bottom of a cake pan with a little of the melted butter. Layer six sheets of phyllo on the bottom of the pan, brushing with butter in between each sheet.  Pour the spinach mixture into the pan and layer the remaining six sheets, buttering in between, on top.  Brush the top of the spanokopita with butter and place in the oven. Bake about 15 minutes, until the top is crisp and golden brown.

You can squeeze the juice of a half lemon into plain Greek yogurt or sour cream and stir in another ½ tsp. of dill to serve on top if you like.