Spanakopita - Greek Spinach Pie
Description
You don't need to be Greek to enjoy this savory spinach pie. It's easy to prepare and makes a great main dish or side dish for your dinner.
Ingredients
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. good quality feta cheese, crumbled
2 t. dried dill weed
freshly ground black pepper
Crust:
16 oz. package phyllo (fillo) dough, thawed
1 c. extra virgin olive oil, more if needed
Directions
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Preheat oven to 325 degrees.
Before mixing the filling, make sure the spinach is thawed and very well drained, squeezing out any excess liquid by hand.
Filling:
In a mixing bowl, add spinach and filling ingredients; stir until all is well combined.
Unroll the phyllo (fillo) sheets; place between 2 very lightly damp kitchen cloths.
Brush the bottom and sides of a 9 1/2 X 13 inch baking dish with olive oil.
Assembly:
Line the prepared baking dish with 2 sheets of phyllo (fillo), letting them cover the sides of the dish; brush with olive oil. Add 2 more sheets in the same manner; brush with olive oil. Repeat until two-thirds of the phyllo (fillo) has been used.
Evenly spread the spinach and feta filling over the crust. Top with 2 more sheets; brush with olive oil. Continue to layer the phyllo (fillo) sheets, 2 at a time, brushing with olive oil, until you have used up all of the sheets. Brush the very top layer with olive oil; sprinkle with a few drops of water.
Fold over the flaps or excess from the sides, or 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.
Bake for 1 hour, or until the crust is crisp and golden brown.
Finish cutting into squares. Serve.
12 servings.