This dish is like spanakopita, if it were made by a Greek grandmother. Chopped greens, fragrant herbs, salty feta, and dried Mediterranean Oregano and Aleppo-Style Pepper are enveloped in a thin and tender homemade phyllo dough (yes, you read that right — homemade!), before being brushed with olive oil and cooked on a grill pan to give you a flat little pie that’s crispy and golden on the outside and green, creamy, and flavorful on the inside.
The Mediterranean Oregano and Aleppo Style Chili Flakes add a punch to the greens that is normally missing from a store-bought spanakopita, and once you get the hang of rolling out the phyllo dough, it’s an awesome trick to add to your cooking skills repertoire! It’s really not that difficult, I promise. And even if you end up with slightly lumpy pies, you can call them “rustic” and still enjoy their delicious flavor.
Serves 6-8 as an appetizer or light main. Adapted from The New York Times.
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