window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'UA-57209543-1');

Print Options:

Spanakopita (Greek Spinach Pie)

Yields1 ServingPrep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

Spanakopita is to Greek food as samosas are to Indian food. I have always liked spanakopita but it wasn’t until our trip to Greece in 2013 that I totally fell in love with it.

Spanakopita

 1.50 lbs spinach, chopped (you can substitute frozen, thawed well)
 ¼ cup olive oil
 2 large onions, diced
 1 leek, chopped (or 1 bunch green onions, diced)
 1 cup fresh parsley, chopped
 ½ cup fresh dill, chopped (or 2 tbsp. dried)
 ½ tsp ground nutmeg
 1 tsp crushed chili flakes
 1 tsp ground coriander (optional)
 1 cup feta cheese, crumbled
 2 eggs, lightly beaten
 1 cup ricotta or cottage cheese
 Salt and ground black pepper according to taste
 3 tbsp melted butter
 ¼ cup olive oil
 1 pkg phyllo pastry sheets
1

Preheat oven to 350F
FILLING:
Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. Set aside to let it dry.

2

Heat 1/4 cup olive oil in a deep pot or saute pan. Saute the onions and leek until tender. Add the spinach, parsley, and dill and cook for 5 to 10 minutes until the spinach is wilted and any excess liquid is absorbed. Add nutmeg, chili flakes and coriander. Remove from heat and set aside to cool.

3

In a large mixing bowl, combine eggs, feta and ricotta cheese. Add the cooled spinach mixture and mix until combined. Taste the mixture and add salt and pepper according to taste.

4

Carefully remove the phyllo roll from the plastic sleeve. If necessary, cut the sheets to fit the size of your pan with a pair of scissors. Place on your working surface in two stacks and cover one stack with wax paper and a damp cloth while working with the other. This is to prevent the sheets from drying.

5

Mix the olive oil and melted butter in a small bowl. Brush the bottom of the pan with a bit of the oil. Then one at a time, layer 10 to 12 sheets on the bottom of the pan brushing each sheet with the olive oil mixture. Place the spinach mixture evenly on top and press with a spatula to flatten. Layer another 10 to 12 sheets, one at a time, on top of the spinach mixture. Again brushing each sheet well.

6

Before baking, score the top layer of phyllo into serving sized squares with a serrated knife, making sure not to puncture filling layer. This is to enable easier cutting of pieces later. You can place the pan in the freezer for a few minutes to harden the top layers.

7

Bake for 30 to 35 minutes until the pastry turns a golden brown. Remove from the oven and set aside to cool.

Nutrition Facts

Serving Size 1 large pan

This website uses cookies and third party services. Ok