Categories: AppetizersMain DishesMeatlessMeatless Lenten Dishes

Spinach Pie

1 year ago

Spinach pie, or Spanakopita, is, as you know, a deliciously Greek recipe. The combination of cheeses and herbs provides a pleasing flavor while the crispy texture of the baked phyllo dough gives it that yummy ‘crunch’.

Spinach Pie

A crispy Phyllo 'pie' with a spinach-Feta-herb filling that's sure to please anytime of the day!

Course Appetizer, Main Course

Prep Time 40

Cook Time 50

Total Time 1 30

Servings

Ingredients

½ lb. Phyllo Dough (fillo dough) – thawed in the refrigerator Note: the number of sheets you use will vary based on the brand you buy. You will use about 16 sheets altogether.
¾ cup olive oil
1 stick (½ cup) unsalted butter melted
3 scallions (green onions) green and white parts, sliced
1 medium onion chopped
¼ cup fresh dill chopped – or – 2 tsp. dried dill
2 Tbsp. fresh Greek oregano chopped – 1 1/2 tsp. dried oregano can be substituted if fresh Greek oregano is unavailable
2 10-oz. pkgs. frozen chopped spinach thawed, and completely drained of excess liquid
1-2 cloves garlic finely chopped
2 large eggs lightly beaten
1 Tbsp. freshly squeezed lemon juice
1 cup whole milk ricotta cheese drained
8 oz. good quality feta cheese crumbled
1 cup shredded Parmesan cheese
black pepper to taste

Instructions

Following package directions, thaw phyllo dough. You will only be using 1/2 the package for this recipe – about 16 sheets depending on the brand used.
Preheat oven to 350ºF.
In a small bowl, whisk together olive oil and melted butter. Heat 2-3 Tbsp. of the oil-butter mixture in a large sauté pan. Add scallions, onions and dill. Cook over medium-high heat until onions are soft and almost transparent. Add thawed, drained spinach and cook about 3 minutes. Mix in garlic and cook for an additional minute. Remove pan from heat and drain off any excess liquid; set aside to cool.
In a large bowl, combine eggs, lemon juice, ricotta, feta, Parmesan cheeses, and black pepper. Fold into spinach mixture. (Note: Adding salt is not necessary as the Feta cheese is rather salty.)
Unroll and cover phyllo sheets with plastic wrap, then a slightly dampened towel to prevent sheets from drying out.
Grease the bottom and sides of a 9”x13” baking pan. Using one sheet of dough at a time, lay it in the pan and lightly brush with oil-butter mixture. Continue covering each sheet with another until you have used half the amount of phyllo sheets. Remember to keep remaining dough covered.
Spread all of the spinach-cheese mixture evenly over the bottom stack of phyllo sheets.
Follow the same procedure of layering and brushing the oil-butter mixture on each of the remaining sheets of dough. Be sure the spinach-cheese mixture is completely covered with phyllo and that any overhanging phyllo is tucked-in around the edge of the baking pan. Generously brush the top layer with oil-butter mixture.
With a sharp knife, cut the spinach pie into 8 or 12 squares.
Bake for 45- 50 minutes or until the top is golden brown. Let sit for 10 – 15 minutes before serving.
Serve with a tossed salad and a dollop of plain yogurt, if desired