Spanakopita & Minestrone "Stew"

I came up with this recipe for Spanakopita when I was much younger and still unable to handle the phyllo dough properly. My Spanakopita would always come out looking a little rough, but I had found the taste I really enjoyed. Now I can finally handle the phyllo dough. Since Chelsea wasn't excited about this for dinner, I made some Minestrone for her. This version of the soup is much chunkier with a bit less broth than a recipe would usually call for, but feel free to increase the broth, decrease the vegetables or pasta, or substitute vegetables of your own choosing.

For the Spanakopita:

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1 small - medium bell pepper, finely chopped
• 3 cloves garlic, minced
• 18 ounces frozen spinach, thawed and squeezed to drain
• 4 ounces feta cheese, crumbled
• 2 large eggs, beaten
• 1 teaspoon dried dill
• salt to taste
• 1/2 box (1 roll) phyllo dough, thawed
• 1/2 - 1 stick melted butter

Heat oven to 375 º F. Grease or spray sides and bottom of 8 x 8 square baking dish. Heat oil in a medium skillet and cook onion, bell pepper and garlic until onions turn translucent. Stir in spinach, feta, dill and salt and taste. Stir in egg.

Unroll phyllo flat and cover with damp paper towel to keep from drying out. Take the first sheet and lay it into the bottom of the baking dish and brush with melted butter. Take another sheet and lay it the opposite direction and brush again with melted butter. Do this until you have about 1/3 of the package used, brushing each layer with melted butter. Next, spread the spinach mixture into the baking dish and and begin covering, layer by layer, with the remaining phyllo dough, brushing each layer with butter, until there are no sheets remaining. Next, take a sharp knife and cut away the extra dough hanging over the baking dish and brush the sides with butter to seal edges. Cut through the top phyllo layers before baking, into 4 or 6 pieces. Bake for about 35 to 40 minutes until the crust is golden brown.

For Minestrone Stew:

• 5 cups vegetable stock (I used Better Than Bouillon)
• 30 ounce can stewed tomatoes
• 1 large potato, cubed
• 1 leek, sliced
• 6 - 8 ounce baby carrots
• 1 small zucchini, halved and sliced
• 2 teaspoons greek seasoning
• 1 teaspoon thyme
• 1/2 teaspoon oregano
  
• 1 can (15 ounce) cannellini beans
• 1 can (15 ounce) corn
• 1 bunch spinach, washed, stems removed, and sliced
• 1 - 2 cups shell pasta
• salt and pepper, to taste

Combine vegetable broth, canned tomatoes, potato, leak, baby carrots, zucchini, beans, corn, and seasonings and bring to a boil over medium heat. Reduce heat to a simmer and cook until potatoes are soft. Mix in spinach and pasta and cook until pasta is done.

I served this with french bread brushed with melted butter and sprinkled with Za'atar, warmed in the oven.