Classic Napoleon dessert is layered with creamy custard and can only be termed “light” because the dough is delicate. This stunning dish uses the same light dough but is layered with a savory spinach mixture. With healthy ingredients that are full of flavor, it’s definitely worthy of main-dish status. I don’t just save this for Shavuos! I’ll often make it on a Thursday night when the family wants a light, dairy meal.
Filling
10 cloves garlic
¼ cup extra-virgin olive oil, divided
7 cups fresh spinach, washed well
and dried, divided
2 tablespoons balsamic vinegar
2 tablespoons rice vinegar
1 teaspoon soy sauce
1 small yellow onion, chopped
2 tablespoons capers, drained
1 teaspoon dried oregano
1 tablespoon dried thyme
½ teaspoon kosher salt
½ teaspoon freshly ground black
pepper
½ cup finely grated Parmesan cheese
For the Pastry Crust
1 tablespoon paprika
1 teaspoon ground coriander
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon kosher salt
⅓ cup extra-virgin olive oil
1 package filo dough
1. Preheat oven to 350°F. Line a small rimmed baking sheet with parchment paper.
2. For the filling: Toss garlic cloves with 2 tablespoons olive oil on the prepared baking sheet. Roast for 12-15 minutes, until lightly brown. Remove and set aside.
3. In a food processor blend 3 cups spinach leaves with roasted garlic and any oil remaining in the pan. Add balsamic vinegar, rice vinegar and soy sauce, and blend until smooth.
4. Heat remaining 2 tablespoons olive oil in a large pot over medium heat. Add onion and saute for about 5 minutes, until translucent.
5. Stir in remaining 4 cups spinach leaves, capers, oregano, thyme, salt and pepper and continue to cook for 2 minutes to sweat the spinach leaves. Stir in garlic/spinach puree.
6. Cover, lower heat to simmer and cook 5 more minutes. Turn off heat, fold in Parmesan cheese and let cool for 30 minutes.
7. For the pastry crust: Preheat oven to 350°F. Oil a large rimmed baking sheet, such as a jelly-roll pan.
8. In a small bowl stir paprika, coriander, onion powder, garlic powder, thyme and salt. In a separate bowl pour in ⅓ cup olive oil.
9. Gently unroll the filo dough and spread about 3-5 sheets onto the bottom of the oiled baking sheet. Brush with a generous amount of olive oil.
10. Place another 3-5 sheets on top of the oiled one. Evenly spread the spinach filling over the prepared filo sheets. Place 3-5 more sheets on top of the spinach layer, brush with oil and place remaining 3-5 sheets on top, oiling them thoroughly.
11. With a sharp knife, using straight downward slices, cut into about 18 equal pieces. Sprinkle with spice mixture.
12. Bake for 14-17 minutes, until crust is golden brown and top is crisp. Use a knife to separate pieces to serve.
Serve hot.
Serves 10-12
