Spanakopita (Greek Spinach and Feta Pie)
A family favorite! A fresh spinach and cheese filling sandwiched between delicate layers of dough. Serve with a simple Greek salad or a dollop of hummus to make a complete Mediterranean meal.
Ingredients
- 16 oz frozen chopped spinach, thawed and well-drained OR 6 cups fresh spinach or chard cooked and drained
- 1 large onion finely chopped
- 2 garlic cloves minced
- 4 eggs
- 8 oz feta cheese crumbled
- 2 tsp dried dill weed
- Freshly-ground black pepper
- 1 16 oz package phyllo dough thawed in the refrigerator per box instructions
- 1 cup plus 2 tbsp extra virgin olive oil more if needed
Instructions
- Preheat the oven to 325 degrees F.
- If you are using fresh spinach or chard, steam until completely wilted. Place the spinach/chard in a colander or large sieve and press out any excess liquid. You could also place in a clean towel and squeeze well. It must be very well drained or the final product will be soggy.
- Saute the onions in olive oil in a skillet until soft. Add garlic and cook until fragrant, about 30 seconds.
- In a mixing bowl, add the spinach, cooked onions/garlic, eggs, feta cheese, dill, and pepper. Stir until well-combined.
- Unroll the phyllo sheets and place them between two very lightly damp kitchen towels
- Brush the bottom and sides of a 9x13" baking dish with olive oil.
- Place two sheets of phyllo dough evenly over the baking dish allowing the middle to gently sink to the bottom and the sides hanging over. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the sheets are used up.
- Spread the filling over the phyllo dough evenly. Place two more sheets of phyllo on top, and brush with olive oil.
- Continue to layer the phyllo sheets, two-at-a-time, brushing with olive oil, until you have used up all the sheets and brush the top layer as well.
- Fold the extra dough from the sides over the top and brush with olive oil. Take a sharp knife and gently cut part way through the spanakopita into squares. This will help with cutting after it is baked so that it doesn't completely crumble.
- Bake for 1 hour, or until the phyllo crust is crisp and golden brown. Use a spatula to finish cutting into squares and serve.
Notes
Double the recipe and make a second pan to freeze. It is best to cook this dish first before freezing. Let it cool completely, then cover tightly with aluminum foil and store in the freezer for 3-6 months. When you are ready to eat, move to a preheated oven at 325 degrees F and cook until heated through. Do not thaw before cooking or it will get soggy.