Dinner
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Spanakopita: Greek Spinach and Feta Pie

A few weekends ago I had an Olympic themed party complete with food inspired by different nations.  For Greece, I made Spanakopita, a spinach and feta pie.  It was the first time I worked with phyllo dough and made this recipe, and it turned out fantastic!  This recipe is a bit time consuming, but I do promise that the final outcome is worth it.  I even had a few left over squares a few days later topped with a poached egg!  Yum!  Give this a try and let me know if you have any questions about the recipe.

 

2 lb. fresh spinach, washed, dried, trimmed, and coarsely chopped

3 Tbs. extra-virgin olive oil

1 bunch scallions, white and light-green parts only, trimmed and finely chopped

2 cups crumbled feta cheese (10 oz.)

1/2 cup finely grated Parmigiano-Reggiano

2 large eggs, lightly beaten

1/2 cup finely chopped fresh dill

1/3 cup finely chopped fresh flat-leaf parsley

1/4 tsp. freshly grated nutmeg

Kosher or fine sea salt

Ingredients

Ingredients

For the assembly:

1/3 cup extra-virgin olive oil for brushing; more as needed

Eighteen 9×14-inch sheets frozen phyllo dough (I use Athens brand), thawed and at room temperature

2 tsp. whole milk

Preheat the oven to 375°F

For the filling:

Heat a 10-inch straight-sided sauté pan over medium-high heat

Add a few large handfuls of the spinach and cook, tossing gently with tongs

As the spinach starts to wilt, add the rest a few handfuls at a time

Cook until all the spinach is wilted and bright green, about 4 minutes

With a slotted spoon, transfer the spinach to a colander set in a sink

Let cool slightly and squeeze with your hands to extract as much of the remaining liquid as you can

Wipe the pan dry with a paper towel

Heat the oil in the pan over medium heat

Add the scallions and cook until soft and fragrant, about 4 minutes

Stir in the spinach, turn off the heat, and let cool for 5 minutes

Then stir in the cheeses, eggs, dill, parsley, nutmeg, and 1/2 tsp. salt and mix thoroughly

DSC04173

Mixing the filling

Mixing the filling

To assemble the pie:

With a pastry brush, lightly coat the bottom and sides of a 9x13x2-inch baking pan with some of the oil

Working quickly, lightly oil one side of a phyllo sheet and lay it in the pan oiled side up 

Lightly oil the top of another phyllo sheet and lay it oiled side up 

Starting to assemble

Starting to assemble

Repeat this pattern with 4 more phyllo sheets

Spread the filling evenly over the last layer, leaving 1/2 to an inch around the edges

Layering the mixture

Layering the mixture

Repeat the oiling and layering with 8 additional phyllo sheets over the filling in the same way you layered the previous 8

With the oiled bristles of the pastry brush, push the edges of the phyllo down around the sides of the pan to enclose the filling completely

Ready to be scored

Ready to be scored

With a sharp knife, score the top phyllo layer into 24 rectangles, being careful not to cut all the way through to the filling

Using the same pastry brush, brush the milk along all the score marks (this will keep the phyllo from flaking up along the edges of the squares)

Scored and brushed

Scored and brushed

Scored and brushed

Ready to go into the oven

Ready to go into the oven

Bake the spanakopita until the top crust is golden brown, 35 to 45 minutes

Cooling

Cooling

Let cool until just warm

Cut out the rectangles carefully along the score marks and serve

DSC04196

DSC04197

Served with grilled meat, pita, and tzatziki (recipe coming soon!)

Served with grilled meat, pita, and tzatziki (recipe coming soon!)

Spanakopita
Serves 24
Greek Spinach and Feta Pie
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Prep Time
35 min
Cook Time
35 min
Total Time
1 hr 10 min
Prep Time
35 min
Cook Time
35 min
Total Time
1 hr 10 min
Ingredients
  1. 2 lb. fresh spinach, washed, dried, trimmed, and coarsely chopped
  2. 3 Tbs. extra-virgin olive oil
  3. 1 bunch scallions, white and light-green parts only, trimmed and finely chopped
  4. 2 cups crumbled feta cheese (10 oz.)
  5. 1/2 cup finely grated Parmigiano-Reggiano
  6. 2 large eggs, lightly beaten
  7. 1/2 cup finely chopped fresh dill
  8. 1/3 cup finely chopped fresh flat-leaf parsley
  9. 1/4 tsp. freshly grated nutmeg
  10. Kosher or fine sea salt
For the assembly
  1. 1/3 cup extra-virgin olive oil for brushing; more as needed
  2. Eighteen 9x14-inch sheets frozen phyllo dough (I use Athens brand), thawed and at room temperature
  3. 2 tsp. whole milk
  4. Preheat the oven to 375°F
For the filling
  1. Heat a 10-inch straight-sided sauté pan over medium-high heat
  2. Add a few large handfuls of the spinach and cook, tossing gently with tongs
  3. As the spinach starts to wilt, add the rest a few handfuls at a time
  4. Cook until all the spinach is wilted and bright green, about 4 minutes
  5. With a slotted spoon, transfer the spinach to a colander set in a sink
  6. Let cool slightly and squeeze with your hands to extract as much of the remaining liquid as youcan
  7. Wipe the pan dry with a paper towel
  8. Heat the oil in the pan over medium heat
  9. Add the scallions and cook until soft and fragrant, about 4 minutes
  10. Stir in the spinach, turn off the heat, and let cool for 5 minutes
  11. Then stir in the cheeses, eggs, dill, parsley, nutmeg, and 1/2 tsp. salt and mix thoroughly
To assemble the pie
  1. With a pastry brush, lightly coat the bottom and sides of a 9x13x2-inch baking pan with some of the oil
  2. Working quickly, lightly oil one side of a phyllo sheet and lay it in the pan oiled side up
  3. Lightly oil the top of another phyllo sheet and lay it oiled side up
  4. Repeat this pattern with 5 more phyllo sheets
  5. Spread the filling evenly over the last layer, leaving 1/2 to an inch around the edges
  6. Repeat the oiling and layering with 10 additional phyllo sheets over the filling in the same way you layered the previous 10
  7. With the oiled bristles of the pastry brush, push the edges of the phyllo down around the sides of the pan to enclose the filling completely
  8. With a sharp knife, score the top phyllo layer into 24 rectangles, being careful not to cut all the way through to the filling
  9. Using the same pastry brush, brush the milk along all the score marks (this will keep the phyllo from flaking up along the edges of the squares)
  10. Bake the spanakopita until the top crust is golden brown, 35 to 45 minutes
  11. Let cool until just warm
  12. Cut out the rectangles carefully along the score marks and serve
Adapted from NewsforChews
Adapted from NewsforChews
https://www.newsforchews.com/
Make sure you come back soon when I give you the recipe for the above pictured tzatziki and grilled meat!

Stay hungry…

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  1. Pingback: Tzatziki and Pita

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