Spanakopita
Greek savory pie made of perfectly flaky phyllo dough
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Cooking tools:
- Pastry brush
- Baking sheet
- Pot
- Colander
- Chef's knife
- Cutting board
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Kitchen towel
Ingredients
- phyllo/filo dough, defrosted overnight in the refrigerator
- 1/2 pound butter, melted
- 1/4 cup olive oil
- 3 bunches Swiss chard
- 2 medium red onions, finely chopped
- 6 cloves garlic, finely chopped
- 1 3-inch piece ginger, finely chopped
- 3 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 3 tablespoons olive oil
- 1 green chili, finely chopped
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