Spanakopita – Greek spinach pie

Spanakopita is a Greek spinach pie that is made from phyllo dough, feta cheese, and spinach. It’s a savory pastry that works for a main or an appetizer.

Thaw phyllo dough completely by placing it in your refrigerator the night before*Place a damp kitchen towel over the phyllo dough sheets when not in use to prevent it from drying out and breaking

Spanakopita – serves 6 – 12

  • 1 kg of adult spinach or frozen whole spinach, thawed
  • salt
  • 2 tablespoons of olive oil
  • 1 red onion or leek, finely chopped
  • 4 spring onions, chopped
  • 300 g of crumbled feta
  • 25 g of dill, chopped
  • 20 g of mint, the leaves removed and chopped
  • 3 sprigs of oregano, chopped
  • 50 g bulgur wheat (optional)
  • 2 eggs, beaten
  • Zest of 1 untreated lemon
  • nutmeg
  • 250 g of filo pastry
  • Oil, for brushing
  1. Trim the spinach and wash them well, then chop them coarsely. Place in a colander with a good sprinkling of salt and massage until wilted (omit this step if using frozen).
  2. Fry the red onion or leek in the oil until soft, then turn off the heat and add the spring onion. Pour into a large bowl with the feta, herbs and bulgur, if using.
  3. Squeeze the spinach in handfuls until no more liquid comes out (it should seem well wilted), incorporate them into the cheese mixture, then add the egg, zest, a drizzle of oil and a good grating of nutmeg and mix again (I find the hands the best tool for this). Season lightly, remembering that the feta is quite salty.
  4. Line a pan with half of the wire: brush each sheet with oil and overlap.
  5. Heat the oven to 200 ° C / 390 ° F / gas 6.
  6. Brush a 30cm x 25cm pan with olive oil, then line with half the floss, brushing each pan with oil as you go (here it is a spray, if you have one) and being careful not to squeeze them in the process. Leave the excess overhanging on the sides.
  7. Pour the filling, level the surface, then put the lid on: repeat the layering operation with the remaining dough. Fold the edge inward to create an edible edge, drizzle with more oil and cut into desired portions.
  8. Bake for about 30-40 minutes, until golden brown.
  9. Allow to cool slightly before serving.
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