This is perfect for summer. You can make this early, before the heat seeps into your life and it can be served at room temperature or reheated in slices for serving later. This makes a great main course, side, or partner to some eggs for breakfast. It’s also an excellent vegetarian meal for anyone in your life who isn’t a fan of meat. I did double the cheeses (8 oz.) because I’m a cheese lover. Feel free to cut it or follow the recipe. Some like to add ricotta, I don’t like the moisture it adds.
What is it about the word ‘loaf?’ I mean–it means bread, but it’s such an odd word. Don’t go there….oh well, you went there and so did I. LOAF. Loaf is like the word ‘moist.’ It’s just so odd. But thanks to the English language, it means something usually good, so here I am, I made a loaf of spinach and cheese. It was more out desperation. I was sick of arm wrestling the phyllo dough. Darn stuff tears so easily and I have the tenderness of an old wet hen with delicate phyllo dough. Lesson learned.
I saw a recipe from my imaginary friend, Martha Stewart and she made it sound so easy, so effortless. What a liar……I made only one loaf, it’s just two of us eating it. No need for two loaves. I used a whole bunch more cheese–you can adjust accordingly. This was meatless Monday supper, so I went big. I was already home.
a pair of velvet and delicate hands….. 😀
You’ll really need:
- 2 tablespoons olive oil, plus more for brushing
- 1 medium onion, finely chopped
- 2 large garlic cloves, minced
- 1 packages (20 ounces) baby spinach
- 1 cup crumbled feta (4 ounces)
- Coarse salt and ground pepper
- 10 sheets frozen phyllo dough (from an 8-ounce package), thawed and cut to 8 by 12 inches
- In a medium pan, heat oil over medium-high. Add onion and cook until golden, about 4 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl.
- Return pan to heat. Working in batches, cook spinach, tossing, until wilted, about 1 minute. Drain spinach and let cool. Press out excess moisture, then roughly chop. Add spinach, feta, and raisins to bowl with onion and season filling with salt and pepper. (To store, refrigerate, up to 2 days.)
- Preheat oven to 350 degrees. Unroll phyllo. Place 1 sheet on a work surface (keep remaining sheets covered with a damp kitchen towel to prevent drying); brush with oil. Lay another sheet on top and brush with oil. Repeat until you have 10 layers of phyllo. Spread half of filling lengthwise down middle of phyllo stack. Roll into a log, brushing the seam with oil before sealing. Brush log with oil. Using a small sharp knife, make 8 diagonal cuts on top. Repeat with remaining phyllo and filling.
- Place logs, seam side down, on a parchment-lined baking sheet. Bake until deep golden brown, 45 to 50 minutes. Cut into slices along slashes. Serve warm or at room temperature.