Spanakopita (Greek Spinach Pie) Recipe
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Category: |
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Ingredients: |
Ingredients: FOR THE SPINACH AND FETA FILLING:
16 oz. frozen chopped spinach, thawed and well-drained
2 bunches flat-leaf parsley, stems trimmed, finely chopped
1 large yellow onion, finely chopped
2 garlic cloves, minced
2 T. extra virgin olive oil
4 eggs
10.5 oz quality feta cheese, crumbled (keep pieces fairly large)
2 tsp. dried dill (or 1/4 C. fresh dill)
Freshly ground black pepper
FOR THE CRUST:
1 16 oz. package phyllo (fillo) dough (recommended: The Fillo Factory Organic Dough (#4 pastry sheets), properly thawed (see tips below)
1 C. extra virgin olive oil, more if needed
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Directions: |
Directions:1) Preheat oven to 325º F.
2) Prepare a 9 x 13 inch baking dish by brushing the bottom and sides with olive oil.
3) Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid by hand.
4) To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until well-combined.
5) Unroll the phyllo sheets and place them between two clean, slightly damp kitchen towels.
6) To assemble the spanakopita: Line the baking dish with two sheets of phyllo letting them cover the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the phyllo is used up.
7) Now, evenly spread the spinach and feta filling over the phyllo crust. Top with two more sheets, and brush with olive oil.
8) Continue to layer the phyllo sheets, two-at-a-time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.
9) Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil. Cut Spanakopita ONLY PART-WAY through into squares, or leave the cutting for later.
10) Bake for 1 hour, or until the crust is crisp and golden brown. Remove from the oven. Finish cutting into squares and serve. Enjoy! |
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Number Of
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Number Of
Servings:12 (400 calories each) |
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Notes: |
Personal
Notes: Spanakopita is a delicious savory Greek pie made of perfectly crispy layers of phyllo dough and a comforting filling of spinach and feta cheese. It can be made in a large casserole dish, or in the form of hand pies shaped in triangles or even rolls.
TIPS FOR WORKING WITH PHYLLO (FILLO) DOUGH – Thaw phyllo dough properly; too much moisture will make the dough or sheets sticky and hard to manage. When thawing, do not remove the phyllo from the package, place it in the fridge 12-14 hours before using. Before you begin assembling the spanakopita casserole, unroll the thawed phyllo sheets and place them carefully between two ever-so-slightly damp kitchen towels.This helps the sheets remain flexible so they won’t tear too much. You need to brush each of the phyllo layers with a little olive oil. Don't skimp on the oil, but don't overdo it, either. (Some recipes use butter instead of oil, but using quality extra virgin olive oil keeps it light.) Remember, phyllo sheets will tear, and that’s perfectly fine. Just make sure you save a couple good sheets for the top of your casserole. Once the filling is spread well in the center, lay the remainder of the phyllo dough sheets on top (you will follow the same process, working one sheet at a time and brushing each layer with extra virgin olive oil.)
MAKE AHEAD - You can make spanakopita the evening before you need to serve it. Follow the instructions for assembling, but do not bake. Cover tightly and refrigerate overnight. When you are ready, go ahead and bake according to recipe instructions. Budget 1 hour for baking.
LEFTOVERS - Already cooked spanakopita will keep well if properly stored in the fridge for 2 to 3 evenings. Heat in medium-heated oven until warmed through. You can also portion and freeze for a later time. Warm in oven; no need to thaw in advance.
WHAT TO SERVE WITH SPANAKOPITA - Spanakopita makes a great side dish for large holiday dinners next to lamb or lemon chicken. But it can easily stand alone as the main dish. Serve it with a big salad like Greek salad; Balela; Mediterranean chickpea salad, and favorite dips like Greek Tzatziki or Roasted Garlic Hummus.
See Suzy's video to prepare this dish at themediterraneandish.com
Pronunciation: spae-nuh-KOW-puh-tuh
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