Spanakopita Recipe (Greek Spinach Pie) Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: For Spinach and Feta Filling:
16 ounces 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 tablespoons extra virgin olive oil
4 eggs
10½ ounces quality feta cheese, crumbled
2 teaspoons dried dill weed
freshly-ground black pepper
For Crust:
1 package (16 ounces) The Fillo Factory Organic Dough (#4 pastry sheets), properly thawed
1 cup extra virgin olive oil, more if needed
|
|
Directions: |
Directions:Preheat oven to 325º.
Before beginning to mix the filling, be sure spinach is very well drained, and squeeze out any excess liquid by hand. To make the filling: In mixing bowl, add spinach and remaining filling ingredients. Stir until all is well-combined.
Unroll phyllo (fillo) sheets and place them between two slightly damp kitchen cloths. Prepare 11x13x3-inch baking dish. Brush bottom and sides of dish with olive oil.
To assemble spanakopita: Line baking dish with two sheets of phyllo (fillo) letting them cover sides of dish. Brush with olive oil. Add two more sheets in same manner and brush them with olive oil. Repeat until two-thirds of phyllo (fillo) is used up.
Evenly spread spinach and feta filling over phyllo (fillo) crust. Top with two more sheets, and brush with olive oil.
Continue to layer phyllo (fillo) sheets, two-at-a-time, brushing with olive oil, until all sheets have been used. Brush very top layer with olive oil, and sprinkle with just a few drops of water.
Fold flaps or excess from sides, crumble them a little. Brush folded sides well with olive oil. Cut Spanakopita ONLY PART-WAY through into squares or leave cutting until later.
Bake in 325º oven for 1 hour, or until phyllo (fillo) crust is crisp and golden brown. Remove from oven. Finish cutting into squares and serve. Enjoy! |
|
|
This recipe for Spanakopita Recipe (Greek Spinach Pie) is from