Aginaropita

A variation of Spanakopita with artichokes!

You know how much I love artichokes!




Aginaropita
(inspired from Closet Cooking)

4 cups artichokes, drained and diced

1 cup green onions, finely diced

2 tbsp minced garlic

2 tbsp olive oil

1 cup feta cheese

1/2 cup grated parmesan cheese

1 tbsp parsley

1 tbsp dried mint

1/2 tsp nutmeg

2 eggs

16 sheets of phyllo dough

Olive oil for brushing

Saute shallots in olive oil over medium heat for 3-5 minutes.  Add garlic and cook an additional minute.  Add the artichokes and cook another 5-10 minutes

Transfer the artichoke mixture to a large bowl and stir in the feta and parmesan cheeses.  Add the parsley, mint, nutmeg and eggs.

Preheat oven 350F.

In the bottom of a greased 9x13 pan, place one sheet of phyllo dough.  Brush with a light layer of olive oil, then apply another sheet of phyllo.  Repeat six times, for a total of eight bottom sheets.

Layer the artichoke layer over the phyllo.  Repeat alternating phyllo and olive oil with the last eight sheets for the top crust.  Brush the very top sheet with olive oil or a light egg wash, if desired.

Bake for 1 hour.

Listening to:   Mariah Carey - Whenever You Call