Recipe
My Greek Spinach Pie Spanakopita Recipe
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Midgelet / All my dishes 1 year, 7 months ago
My own version of this Greek favorite. I like a nice tall piece of spinach pie.
It's worth all the extra effort.
Prep:30m Cook:60m Servings:10
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 Midgelet |
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Fans
- 16 to 20 phyllo pastry leaves ( 1 box )
- 3 lbs. frozen chopped leaf spinach
- 1 stick melted butter/margarine or equivalent of olive oil
- 1 lb. feta cheese
- 1 small bunch of fresh dill chopped
- 1 small bunch of fresh parsley
- 1 bunch of green onions
- few cloves of garlic crushed
- 1 large onion
- olive oil to sauté
- 6 large eggs,
- salt, fresh grated black pepper, nutmeg
Directions
- 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.
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carmenperez 1 year, 7 months ago said:
Loveit loveit
can i come over for lunch???? LOL
TY for sharing
chefmeow 1 year, 7 months ago said:
I agree, I want to come as well. LOL. I had this at a nice Greek restaurant here in town about a month ago and couldn't get enough of it. Glad to have the recipe. Yummers, yummers, yummers. Great post, you've got my 5.
juliecake 1 year, 7 months ago said:
Wonderful recipe, this time I'm really going to make it myself. I've been very lazy!
lor 1 year, 7 months ago said:
I LOVE spanakopita and your recipe looks absolutely wonderful! You deserve "5" forks for this gem!
berry 1 year, 6 months ago said:
Wow... so beautiful picture and recipe!
chihuahua 1 year, 6 months ago said:
This sounds wonderful.
kdiaz 1 year, 6 months ago said:
Spanakopita is so wonderful - thanks for the recipe
peepers 1 year, 5 months ago said:
Aaaawesome! I love spinach and your take on spanakopita gets 5 forks from me ;)
momo_55grandma 1 year, 5 months ago said:
Wow excellent love it thanks
fuzzy 1 year, 5 months ago said:
Very very good
shepherdrescue 1 year, 3 months ago said:
Great picture and even better recipe! YUM! Thanks for posting! I really like the extra detail in the instructions, it makes preparation soooo much easier.
rosemaryblue 1 year, 3 months ago said:
Wonderful, wonderful, wonderful!!
misslizzi 1 year, 1 month ago said:
A nice tall pie, LOADED with spinach. Mmmmm... I've always wanted to make a spanakopita, but it just looks so intimidating. I think it's high time I make this, especially if it can look this good!
juels 1 year, 1 month ago said:
This is great, just what I need. Lots of flavour going on here.
chefelaine 1 year ago said:
Terrific, Midge!!! HIGH FIVE :+D
chichimonkeyface 10 months, 3 weeks ago said:
Awesome
krumkake 10 months, 1 week ago said:
Oh my, I am so glad I saw this on your main page as I was dropping a note - I love, love, love spinach pie, and this looks exceptionally good...love using the phyllo. Thanks for a keeper, midge!
starcooks 10 months, 1 week ago said:
This looks really good, how do I become a fan? 5 forks for sure and I have to make this one very soon.
pollymotzko 9 months, 2 weeks ago said:
This looks outstanding and makes me want to go to the store tomorrow and buy some phyllo dough! The last thing I made with it was Baklava and I had trouble keeping it from drying out.
Do you have any tips for working with the phyllo dough that you could offer?
Also, what kind of camera do you use? I want to get a really nice one when I can afford it.
You should really do a cookbook. I know people would buy it.
If you sold it I would ask for an autograph.
:-)
Paulette Le Pore Motzko
PollyMotzko
lexisone 4 months, 1 week ago said:
I WISH i had the patience to make this. this looks and sounds absolutely delicious. plus with the thick filling.. yum yum yum. 5s all the way!