Here’s a healthy twist on a favorite Greek recipe, using Amaranth instead of Spinach. Or try a combination of both together – either way you can’t go wrong!
4 large bunches of fresh Amaranth leaves (a full pound of leaves after they are removed from stems) – wash, spin dry and chop well (but don’t mince)
2 Tbs Olive Oil or butter (for saute)
1 large onion, diced (or a bunch of scallions)
2 cloves garlic, minced
1/2 lb. Feta cheese, crumble and drain well
2 Tbs Fresh Parsley, minced
6 Tbs Flour
18-20 Phyllo sheets – see package for instructions on handling
3 Tbs Butter, melted (for brushing phyllo)
1. Saute onion and garlic until it softens, add amaranth and continue until until leaves wilt (don’t overcook). Remove from heat and drain well, pressing the greens to be sure moisture is removed.
2. Mix eggs and flour in a bowl, then add feta and parsley, and finally the drained greens
3. Brush the 9″ x 13″ baking pan with olive oil or melted butter.
4. Lay 1 phyllo sheet in the pan, lightly brushing each with oil or melted butter before adding the next layer. Brush all the edges first since that is where drying will begin. Continue until you have a base layer of 6 phyllo sheets.
5. Spread half the greens mixture over the phyllo, spread evenly to within about 1/2 inch of the edge.
6. Layer 6 more phyllo sheets on top, brushing each one with oil or melted butter before adding the next layer.
7. Spread the remaining spinach mixture over the top.
8. Finish off with the remaining sheets of phyllo, brushing each.
9. Cover to prevent drying, and chill for about 30 minutes to set.
10. Remove cover and bake in a 350 degree oven until golden, about 30-minutes. Test by inserting a table knife to the center. If it comes out mostly clean, your spanakopita is done. Do not let this go beyond golden brown.
11. Cool for 10-minutes to set filling before cutting.