Spanakopita (Greek Spinach Pie)
Servings: 12 squares
- 11 ounces (300 grams) phyllo dough 16 sheets - fresh is easiest, frozen must be thawed overnight in the fridge in its sealed package before use.
- 2 pounds (1 kg) fresh spinach substitute frozen
- 2 tablespoons (2 tablespoons) olive oil extra virgin
- 3 (3) green onions
- 1 (1) leek
- ½ cup (2 handfuls) parsley fresh
- ¼ cup (1 small handful) dill fresh
- ¼ cup (1 small handful) mint fresh
- 1 pound (500 grams) feta cheese
- 2 large (2 large) eggs
- ½ teaspoon (½ teaspoon) salt
- ⅛ teaspoon (⅛ teaspoon) black pepper
- COOK GREENS: In a large skillet, sauté 1 leek and 3 green onions (finely chopped) in 2 tablespoons olive oil for 5 minutes or until soft.Add 2 pounds fresh spinach, season with ½ teaspoon salt and ⅛ teaspoon black pepper, and cook for a few minutes until most of the water in the skillet has evaporated.
- MAKE FILLING: Transfer to a bowl and let cool down for 10 minutes, then add 1 pound feta cheese (crumbled), 2 large eggs (beaten), ½ cup parsley, ¼ cup dill, and ¼ cup mint (finely chopped).Mix well and set aside.
- FILL PIE: Oil you baking pan and cover it with 8 sheets of phyllo dough. Leave a bit of dough hanging over the edges. Add a drizzle of olive oil in between each sheet.Let the dough crinkled so that the hot air flows through the cracks and the base cooks better.Add the spinach filling and spread it flat and even.
- TOP AND TUCK IN: Cover with 8 more layers, arranging them like before, and drizzling oil in between each layer.Tuck overhanging dough in the pan, creating a rim. Brush top with oil, including the rim. Cut top layers into squares. Don’t cut all the way through the bottom.
- BAKE AND SERVE: Bake in a preheated oven at 340°F or 170°C for 1 hour until golden brown and crisp.Let cool down 10 minutes before cutting squares and enjoy.
SUBSTITUTIONS
- Spinach: substitute kale to make a Greek-inspired kale and feta pie.
- Leek: substitute onion.
- Spring onions: substitute shallots.
- Phyllo dough: you could substitute puff pastry, although that's not authentic Greek.
- Feta cheese: substitute 3/4 ricotta cheese and 1/4 parmesan cheese. You can also use non-dairy feta blocks.
- Fresh herbs: use what you can find. Parsley is most important.
- Eggs: omit if vegan.
- Phyllo dough will dry out quickly if you leave it out. To prevent this, open the phyllo dough package only when you are ready to use it.
- Pan size: we recommend using a 9 1/2″ x 13″ (24 x 33cm) pan or a slightly larger one.
- Using frozen phyllo? You must thaw it first. It's best to do it in the fridge overnight (6 to 10 hours) while still in its package. Then bring it to room temperature leaving it 2 hours on the counter. Keep phyllo package sealed until you are ready to use it.
