My Greek Spinach Pie Spanakopita
From midgelet 17 years ago
- 60 minutes to make
- Serves 10
My own version of this Greek favorite. I like a nice tall piece of spinach pie. It's worth all the extra effort.
Ingredients
- 16 to 20 phyllo pastry leaves ( 1 box ) shopping list
- 3 lbs. frozen chopped leaf spinach shopping list
- 1 stick melted butter/margarine or equivalent of olive oil shopping list
- 1 lb. feta cheese shopping list
- 1 small bunch of fresh dill chopped shopping list
- 1 small bunch of fresh parsley shopping list
- 1 bunch of green onions shopping list
- few cloves of garlic crushed shopping list
- 1 large onion shopping list
- olive oil to sauté shopping list
- 6 large eggs, shopping list
- salt, fresh grated black pepper, nutmeg shopping list
How to make it
- Cook spinach to package directions, cool and squeeze out all excess water and rechop by hand or food processor.
- Sauté the onion and garlic in some olive oil.
- Chop the green onions, parsley and dill.
- Combine the spinach, sautéed mixture, green onions, parsley and dill.
- Blend in crumbled feta cheese.
- Season to desired taste.
- Fork beat eggs and add to the spinach mixture.
- Set aside.
- Butter a 9 x 13 baking pan.
- Layer 8 to 10 leaves of phyllo, butter each individual sheet.
- Add spinach mixture.
- Top with another 8 to 10 more phyllo leaves, again layering and buttering each individual sheet.
- With a scissors cut off and trim any overlapping phyllo pastry.( or you could tuck in or overlap excess over the top ) .
- Cover pan with a damp tea towel and plastic wrap.
- Chill 30 minutes before baking.
- This can also be prepared and covered several hours before baking.
- Bake in a 350F oven about one hour or until puffed and golden.
- Cool 15 to 20 minutes before cutting.
- Note: Leftovers reheat well. I like to serve with rice pilaf.
- Also: when working with phyllo pastry read package instructions because this pastry dries out and crumbles quickly if not kept covered.
The Rating
Reviewed by 31 people-
Terrific, Midge!!! HIGH FIVE :+D
chefelaine
in Muskoka loved it
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this looks really good, how do I become a fan? 5 forks for sure and I have to make this one very soon.
starcooks
in North Grafton loved it
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awesome
chichimonkeyface
in Albany loved it
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