Spanakopita - Meatless Monday - Martha Stewart
Agapi Stassinopoulos makes the classic Greek dish of spanakopita.
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How to make THE BEST Greek Spinach Pie (Spanakopita)
Watch how to make this authentic Greek spinach pie (SPANAKOPITA). This rich spinach and feta cheese pie is stuffed with onions, cheeses, and herbs that are enfolded in crispy, flaky, phyllo dough.
A super quick and brilliantly simple feta and spinach pie which uses layers of phyllo pastry to give you the most amazingly crispy pie that is perfect for a hot summers day.
This recipe is widely used in Albania as well - Byrek Me Spinaq
Ingredients
- baby spinach 500g, chopped
- ricotta cheese 300g, at room temperature
- feta cheese 500g, crumbled
- spring onions 5-7, thinly sliced
- black ground pepper 1tsp
- salt 1/2tsp
- fresh dill 1 cup
- olive oil 2 cups, separated
- eggs 3, beaten and at room temperature
- phyllo pastry 1 pack at room temperature
Instructions
Preheat oven to 450°F/ 230°C degrees.
Combine the chopped baby spinach, ricotta and feta cheese, spring onions, fresh dill, and 1 cup olive oil in a large bowl and mix until everything is combined very well.
Taste the mixture and add black pepper and as much salt as you like.
Add the beaten eggs and mix well.
Drizzle some oil all over a half sheet baking tray.
Lay 3 sheets on the bottom of tray and drizzle with a little olive oil.
Place 2 sheets half in the tray and half hanging outside of the pan on all four sides of the pan.
See the video above.
Spread all of the filling inside of the phyllo sheets. All of the sheets that are hanging outside of the pan should go over the filling. See video.
Drizzle some olive oil all over the phyllo. Cover half of the pie with 2 sheets of phyllo, tucking them under and repeat the same with the other side of the pie. This is demonstrated in the video tutorial.
Take the remaining phyllo sheets one at a time and crumble them in rows on top of the pie. Drizzle all the remaining olive oil on top. This will create a crisp, light crust.
Use a sharp knife and cut the pie into equal slices.
Place in oven and immediately reduce the temperature to 350°F/ 175°C degrees.
Bake for 1 hour. The pie will be crisp and golden brown.
Allow to rest at room temperature for at least 20 minutes before serving. This will allow the filling to set.
Serve!
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Video Link:
Spanakopita (Greek Spinach Feta Pie with Filo Pastry)
Spanakopita - the iconic Greek pie with a Spinach and Feta filling, with layers upon layers of buttery flaky filo pastry. For the best Spanakopita of your life, use raw rather than cooked spinach, and layer the phyllo pastry with finely shredded Greek cheese so it sticks together rather than flying everywhere when you cut it!
PRINT RECIPE:
Greek Spanakopita Phyllo Cups
These spanakopita phyllo cups are the perfect appetizer for your dinner party. The flaky phyllo cups hold a flavorful filling made of fresh spinach, herbs, feta, and ricotta cheese. They would make a beautiful addition to your holiday table.
Print this recipe here:
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How to make THE BEST Greek Spinach Pie / SPANAKOPITA
σπανακόπιτα
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Get the entire recipe on my website:
INGREDIENTS
1 pack phyllo pastry, at room temperature
1 pound baby spinach, chopped
2 bunches fresh dill, finely chopped or 3 heaping teaspoons dried dill
about 6 scallions, thinly sliced
15 ounces ricotta cheese, full fat and at room temperature
1 pound feta cheese, crumbled
3 eggs, beaten and at room temperature
about 2 cups olive oil, separated
1/2 teaspoon salt
1 teaspoon ground black pepper, or to taste
Baking tray dimensions used for this recipe: 18 x 13 x 1
INSTRUCTIONS
Here are some very important tips before we go on:
1) I can't stress enough how important it is that the phyllo stays in it's packaging until it is at room temperature! Very important. The best way to do this is by thawing it overnight in your refrigerator (since it's usually sold in the freezer section). Take it out in the morning or at least 2 hours before you use it and leave it in it's packaging to come to room temperature. Do not take it out of the airtight plastic packaging that comes in!!! It will be completely useless if it sits out for a long time, it will crumble and nothing will save it.
2) Please do not use low fat or fat-free cheese.
3)If you cannot find fresh dill, you may use the dried form, but less. So for this recipe, if using dried dill, use about 2 tablespoons or enough to suit your taste.
4) Add the eggs to your mixture last so that you can adjust the seasoning if you're worried about consuming raw egg.
5) Baby spinach is very easy to find over here where I live. It comes in all different amounts. You can buy regular spinach that is sold in bunches. Just make sure to wash it very well. Baby spinach is really convenient since it is already washed and ready to use. That said, use what you can find.
Preheat oven to 450 degrees.
Combine the chopped spinach, dill, scallions, ricotta, and feta cheese in a large bowl and using your very clean hands, mix very well. Knead it, crush it and keep mixing until everything is combined well.
Taste the mixture and add as much salt and pepper as you like.
Add the beaten eggs and about 1 cup of olive oil and mix well.
Rub some oil with your hands all over a half sheet baking pan.
Lay 3 sheets on the bottom of pan and drizzle with a little olive oil.
Place 2 sheets half in the pan and half hanging outside of the pan on all four sides of the pan. See the video above.
Spread all of the filling inside of the phyllo sheets. All of the sheets that are hanging outside of the pan should go over the filling. See video.
Drizzle some olive oil all over the phyllo. Cover half of the pie with 2 sheets of phyllo, tucking them under and repeat the same with the other side of the pie. This is demonstrated in the video tutorial.
Take the remaining phyllo sheets one at a time and crumble them in rows on top of the pie. Drizzling all the remaining olive oil on top of them. This will create a crisp, light crust.
Using a very sharp knife cut the pie into 12 equal slices.
Place in oven and immediately reduce the temperature to 350 degrees. Bake for 1 hour. The pie will be crisp and golden brown.
Allow to rest at room temperature for at least 20 minutes before serving. This will allow the filling to set.
Serve!
Homemade Ricotta Cheese Recipe:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Share pics with me on my Facebook Page:
Thanks for watching! Remember to SUBSCRIBE and like too :)
Spanakopita Rolls: Greek Spinach with Feta Phyllo Rolls for Thanksgiving
Download the ebook that includes this recipe plus 9 more from this menu:
Spinach and feta are a classic Greek flavor combination. I add some creamy ricotta cheese and herbs to create the most perfect appetizer. The phyllo bakes to a crisp perfection and the fact that these can be made weeks ahead and stored in the freezer makes them the perfect party food.
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!