Spanakopita (Greek Spinach Pie)
Description
Spanakopita is a savory Greek pie with crispy layers of phyllo dough and a delicious spinach and feta cheese filling. It can be served as a main or side dish.
Ingredients
Spinach and Feta Cheese 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, beaten
10.5 oz. feta cheese, crumbled
2 t. dried dill weed
freshly ground black pepper
Crust:
16 oz. package phyllo (fillo) dough properly thawed
1 c. extra virgin olive oil, or more as needed
Directions
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Preheat oven to 325 degrees F.
Make sure that the spinach is well drained, then using hands to squeeze out excess liquid.
Filling: In a bowl, add drained spinach and remaining filling ingredients; stir until well combined.
Unroll the phyllo sheets; place them between 2 slightly clean, damp kitchen towels.
Brush the bottom and sides of a 9 X 13 inch baking dish with olive oil.
Assembly: Line baking dish with 2 sheets of phyllo, covering up the sides of the dish; brush with olive oil. Add 2 more sheets in the same manner, then brush with olive oil. Repeat until two-thirds of the phyllo has been used.
Evenly spread the filling over the phyllo crust; top with 2 more sheets; brush with olive oil. Continue layering the phyllo, 2 at a time, brushing with olive oil, until all sheets have been used. Brush the top with olive oil; sprinkle with a few drops of water.
Fold over the excess from the sides; crumble them a little. Brush the folded sides with olive oil.
Cut Spanakopita ONLY partially through into squares, or leave the cutting for later.
Bake 1 hour, or until crust is crisp and golden brown. Remove from the oven.
Cut into squares.
Serve.
12 servings.
Tip: Phyllo is paper thin and will break while working with it. For best results, place phyllo dough sheets in between 2 slightly damp kitchen towels before working with it.
To Make in Advance: To make spanakopita the evening before, do everything up to and including folding the excess from the sides over, then cover and refrigerate. When ready, bake according to to directions.
Leftover Storing and Freezing Tips: Cooked spanakopita will keep well if properly stored in the refrigerator for 2 - 3 evenings. Heat in medium-heated oven until warmed through.
You could also portion out cooked leftover spanakopita, then freeze. Warm it in the oven; no need to thaw before warming.