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Spanakopita (Greek Spinach Pie)


Ingredients:

  • Pastry
  • 1lb country-style phyllo pastry (if you can't get that, regular phyllo pastry will do)
  • 1⁄2cup extra virgin olive oil, approximately
  • Spinach Filling
  • 1⁄4cup olive oil
  • 2lbs spinach, cleaned, tough stems removed
  • 6spring onions, cleaned, sliced in 1/4 inch lengths
  • 1leek, white and tender part of green, cleaned, sliced in 1/4 inch lengths (if very large, slice leek in half lengthwise before slicing)
  • 1medium red onion, chopped fine
  • 3⁄4cup fresh dill, minced
  • 1⁄2-3⁄4lb feta cheese, crumbled (this is a matter of personal taste. I like my spanakopita 'sweeter' and therefore use the lesser amo)
  • 3eggs, beaten
  • salt and pepper

Directions:

  • Heat 4 tablespoons of olive oil in a large saucepan and sauté the onions and leek until translucent, about 2-3 minutes. Add the spinach and saute until the leaves have wilted and the liquid has cooked off, about 8-10 minutes.
  • Remove the pan from the heat and allow to cool somewhat. When cool enough to handle, finely chop the spinach and place in a large bowl.
  • Preheat the oven to 375°F.
  • Lightly oil (always use olive oil!) a 12 inch in diameter, metal baking pan (you can use a larger baking pan – you will just have a thinner pita, but don’t use a smaller one), or a 10 x 15 inch rectangular baking pan.
  • Add dill and feta cheese to the spinach. Add salt and pepper to taste (careful with the salt – the feta will add quite a bit of its own). Pour the eggs over and give a stir to combine well.
  • Open up the phyllo pastry and place on a work surface. If using the country style pastry proceed, if using the thinner phyllo; cover with a damp cloth. (Continue to cover the pastry sheets with the damp cloth each time you remove one as you prepare the pie.).
  • Layer the phyllo in the pan, allowing the edges to hang over the sides of the pan, brushing each phyllo layer generously with olive oil.
  • Use up half the phyllo sheets to make the bottom pastry layer, allowing excess pastry to drape over edge of pan.
  • Put the spinach mixture in and press the top down gently to smooth filling. Tuck in the pastry draping over the edges.
  • Repeat layering with the remaining phyllo, oiling each sheet generously.
  • Using a sharp knife, score the upper layers of pastry into the size pieces you will want to serve once the pie is baked- BE CAREFUL NOT TO CUT THROUGH BOTTOM PASTRY.
  • Bake the pie in the middle of the oven for approximately 40-45 minutes until it is golden brown. For the last 15-20 minutes, I put my baking pan directly on the oven floor to crisp it better.
  • Cool till just warm (we never, but never eat this hot! The flavours just wouldn’t come through properly). Cut into serving pieces and serve either just warm or at room temperature.
  • Note: If my spinach filling appears to be too ‘wet’, I often take 2 of the phyllo sheets and use them as a ‘layer’ between the spinach filling; these sheets absorb the extra liquid (they must not be brushed with oil).
  • It’s also worth noting that Greeks love their olive oil! I have used olive oil with a lighter hand than most Greeks in this recipe – but it may still be too much for you. Feel free to add the amount you feel most comfortable with, but be aware that flavour may be compromised.

Reviews:

  • Patrice S.

    Took this to a Greek-themed party and people raved! It was sitting behind a bakery version made in lovely, fancy swirls, and mine won the taste-test hands down!<br/>Since spinach isn't sold in lbs here, I guessed and bought two large plastic tubs of baby spinach. It, naturally, cooked way down, and felt a little shy, so I added a few minced kale leaves. <br/>I also couldn't find fresh dill in Ottawa in February, so used a couple of generous tablespoons of dried dill.<br/>Working with phyllo is always a bit of a patience lesson. I'm thinking next time of using an oil sprayer rather than brushing it on, in the interest of speed and keeping the bottom a touch less oily.

  • Anonymous

    Fantastic recipe! This will be my go to Spanakopita recipe from now on. Thank you for sharing.

  • ithaki

    A perfect spanakopita – just like my Greek yiayia used to make. And I used to think it was difficult!

  • dwedell

    This is THE BEST spanakopita!!!! I can’t say enough about it. I have made this over and over. People that have never liked spanakopita before love mine. Thanks sooo much for sharing

  • ironchefmarcya

    excellent! the only thing I did different is melt butter in the olive oil when painting the filo sheets. it gives it a much better taste and texture in the end. thanks for a really great and easy recipe for Spanakopita! (Oh yes – I did use frozen spinach instead of fresh too – I let it thaw and squeeze the heck out of it to get all the water out before using)

  • ithaki

    A perfect spanakopita – just like my Greek yiayia used to make. And I used to think it was difficult!

  • gary7

    This was simply Amazing. I work in a Steel stamping plant where it’s not unusual to be a bit nervous at times, but nothing like the apprehension I was about to experience in our kitchen. I’m going to make Spanakopita I asked myself? Like why? Why not phone for a pizza? Well, don’t think I’ll be ordering pizza for a while.

    This turned out perfect and although I’ve never worked with phyllo I have tucked my children into bed at night. Kinda the same thing I thought. Little bit of care and it workes itself out.

    Leeks are a nice touch, don’t leave them out, and the dill sure adds a lovely flavor when combined with spinach.

    Thanks Evelyn, I’m no longer a phyllo virgin along with so many others here that tried this recipe.

  • Patrice S.

    Took this to a Greek-themed party and people raved! It was sitting behind a bakery version made in lovely, fancy swirls, and mine won the taste-test hands down!<br/>Since spinach isn't sold in lbs here, I guessed and bought two large plastic tubs of baby spinach. It, naturally, cooked way down, and felt a little shy, so I added a few minced kale leaves. <br/>I also couldn't find fresh dill in Ottawa in February, so used a couple of generous tablespoons of dried dill.<br/>Working with phyllo is always a bit of a patience lesson. I'm thinking next time of using an oil sprayer rather than brushing it on, in the interest of speed and keeping the bottom a touch less oily.

  • bicycler

    Very good recipe. I added cottage cheese, 1/4 pound to enhance fluffiness of filling, and added mushrooms and quinoa to enhance nutritional content.

  • dwedell

    This is THE BEST spanakopita!!!! I can’t say enough about it. I have made this over and over. People that have never liked spanakopita before love mine. Thanks sooo much for sharing

  • Keee

    Delicious! My boyfriend said this spanakopita took my cooking skills to a whole new level (I’m not the best cook 🙂 The only baking pans I had were 8×8 so I thought I’d make two pies. It turned out fine but I like much more filling in spanakopita so I think next time I’ll make the recipe as stated but use it to make one 8×8 pie. I also used less than half of the phyllo and thought it was plenty, just personal preference. I will also use frozen spinach next time as it took forever to clean all the dirt off and trim the fresh spinach. Thanks for the great recipe!!

  • LilMissMolly

    This is AMAZING and simple… I pre-made the spinach mixture with out the feta, egg, and garlic. I refrigerated it over night. It was easy to assemble the next day! Would be great for an appetizer for a dinner party. Thanks for posting.

  • gary7

    This was simply Amazing. I work in a Steel stamping plant where it’s not unusual to be a bit nervous at times, but nothing like the apprehension I was about to experience in our kitchen. I’m going to make Spanakopita I asked myself? Like why? Why not phone for a pizza? Well, don’t think I’ll be ordering pizza for a while.

    This turned out perfect and although I’ve never worked with phyllo I have tucked my children into bed at night. Kinda the same thing I thought. Little bit of care and it workes itself out.

    Leeks are a nice touch, don’t leave them out, and the dill sure adds a lovely flavor when combined with spinach.

    Thanks Evelyn, I’m no longer a phyllo virgin along with so many others here that tried this recipe.

  • Anonymous

    Fantastic recipe! This will be my go to Spanakopita recipe from now on. Thank you for sharing.

  • bicycler

    Very good recipe. I added cottage cheese, 1/4 pound to enhance fluffiness of filling, and added mushrooms and quinoa to enhance nutritional content.

  • mommyoffour

    We enjoyed this, even my kiddos. I was leary about if they would and they devoured it. Thanks for introducing us all to a new recipe.

  • LilMissMolly

    This is AMAZING and simple… I pre-made the spinach mixture with out the feta, egg, and garlic. I refrigerated it over night. It was easy to assemble the next day! Would be great for an appetizer for a dinner party. Thanks for posting.

  • Keee

    Delicious! My boyfriend said this spanakopita took my cooking skills to a whole new level (I’m not the best cook 🙂 The only baking pans I had were 8×8 so I thought I’d make two pies. It turned out fine but I like much more filling in spanakopita so I think next time I’ll make the recipe as stated but use it to make one 8×8 pie. I also used less than half of the phyllo and thought it was plenty, just personal preference. I will also use frozen spinach next time as it took forever to clean all the dirt off and trim the fresh spinach. Thanks for the great recipe!!

  • mommyoffour

    We enjoyed this, even my kiddos. I was leary about if they would and they devoured it. Thanks for introducing us all to a new recipe.

  • ironchefmarcya

    excellent! the only thing I did different is melt butter in the olive oil when painting the filo sheets. it gives it a much better taste and texture in the end. thanks for a really great and easy recipe for Spanakopita! (Oh yes – I did use frozen spinach instead of fresh too – I let it thaw and squeeze the heck out of it to get all the water out before using)

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