Spanakopita-Greek Spinach Pie Recipe
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Category: |
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Ingredients: |
Ingredients: 1# country style phyllo pastry
½ c EVOO, approximately
2Tblsp melted butter
SPINACH FILLING:
¼ c EVOO
2 bags frozen spinach, thawed and squeezed dry
6 spring onions, sliced
1 leek, white and tender part of green, cleaned, sliced in ¼" lengths
1 medium red onion, chopped fine
¾ c fresh dill, minced or dried-1Tblsp=¼ c fresh
¾-1# feta cheese, crumbled
3 eggs, beaten
salt and pepper
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Directions: |
Directions:Preheat oven to 375º.
Heat 4 Tblsp olive oil in large saucepan and sauté the onions and leek until translucent, about 2-3 minutes. Add the spinach and sauté until wilted and the liquid has cooked off, about 8-10 minutes.
Remove the pan from the heat and allow to cool somewhat. When cool enough to handle, finely chop the spinach and place in a large bowl.
Lightly oil (always use olive oil) a 12" in diameter, metal baking pan (you can use a larger baking pan-you will just have a thinner pie but don't use a smaller one), or a 9x13 rectangular pan.
Add dill and feta to the spinach. Add salt and pepper to taste. Pour eggs over and give a stir to combine well.
Open up the phyllo pastry and place on a work surface. If using the country style pastry proceed, if using the thinner phyllo; cover with a damp cloth. (continue to cover the pastry sheets with the damp cloth every time you remove one as you prepare the pie.
Layer the phyllo in the pan, allowing the edges to hang over the sides of the pan, brushing each phyllo layer generously with olive oil.
Use up ½ the phyllo sheets to make the bottom pastry layer, allowing excess pastry to drape over edge of pan,.
Put the spinach mixture in and press the top down gently to smooth filing. Tuck in the pastry draping over the edges.
Repeat layering with the remaining phyllo, oiling each sheet generously.
Using a sharp knife, score the upper layers of pastry into the size pieces you will want to serve once the pie is baked. BE CAREFUL NOT TO CUT THROUGH THE BOTTOM PASTRY.
Bake the pie in the middle of the oven for approximately 40-45 minutes until it is golden brown.
Cool til just warm (we never eat this hot! The flavors just wouldn't come through properly)
Cut into serving pieces and serve either just warm or at room temperature.
NOTE: If my spinach filling appears to be too wet, use 2 of the phyllo sheets and use as a layer between the spinach filling, these sheets absorb the extra liquid and should not be brushed with oil.
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This recipe for Spanakopita-Greek Spinach Pie is from