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’.
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 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour30 minutesminutes
½lb.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.
1stick (½ cup)unsalted butter melted
3scallions (green onions)green and white parts, sliced
¼cupfresh dill chopped – or – 2 tsp. dried dill
2Tbsp.fresh Greek oreganochopped – 1 1/2 tsp. dried oregano can be substituted if fresh Greek oregano is unavailable
210-oz. pkgs.frozen chopped spinach thawed, and completely drained of excess liquid
1-2clovesgarlic finely chopped
2largeeggs lightly beaten
1Tbsp.freshly squeezed lemon juice
1cupwhole milk ricotta cheese drained
8oz.good quality feta cheese crumbled
1cupshredded Parmesan cheese
black pepperto taste
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