Spanakopita Recipe - Greek Spinach Pie Recipe
This Spanakopita recipe is a combination of the traditional Greek flavors of Spinach and Feta to make a delicious Greek Spinach Pie!
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Greek Spanakopita Recipe (Greek Spinach Pie)
This Greek spinach pie is a combination of layers of buttery, flaky, and crispy phyllo (filo) dough with a tart spinach and feta cheese filling!
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Ingredients:
For the spanakopita filling:
2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely diced
3 to 4 cloves garlic, finely minced
1/2 teaspoon salt
2 pounds fresh spinach (or 16 ounces thawed, frozen spinach) * see notes
3 tablespoons fresh lemon juice
1 cup crumbled feta cheese
For the crust assembly:
1 pound phyllo dough (about 18 sheets large), thawed ** see notes
3/4 cup (1 & 1/2 stick) unsalted butter, melted and cooled
Instructions:
Make the spinach filling: In a large skillet, combine olive oil, onion, garlic, and salt. Place over medium heat and cook for 3 to 4 minutes, or until the onion turns translucent and softens.
If using frozen spinach: Move your skillet off the heat. Drain the frozen spinach very well and squeeze out any excess water, then add the spinach to the skillet along with the lemon juice and feta cheese. Toss to combine, and set aside to prepare the crust.
If using fresh spinach: Wash and drain the spinach well. Add the spinach leaves to the skillet, and continue to cook over medium heat until the spinach is wilted and all of the liquid evaporates (about 5 to 10 minutes). Cool the spinach mixture slightly (for about 10 minutes), then add the lemon juice and feta cheese. Toss to combine, and set aside to prepare the crust.
Preheat your oven to 325°F.
Start layering: Spread some of the melted butter (about 1 tablespoon) along the bottom of a 9x13 inch baking dish. Place 2 layers of phyllo dough on top. The standard size for phyllo dough is about 12 x 18 inches (which is how large my sheets were). So you may need to fold or cut each sheet in half to fit into the baking dish.
Spread another layer of butter over the phyllo. Top with 2 more layers of phyllo dough. Repeat the layering process, alternating between a layer of butter and 2 layers of phyllo dough, until you have about 16 layers of dough (or 8 large sheets folded). Do not top the last layer of phyllo with butter.
Evenly spread half of the spinach mixture over the last layer of phyllo dough. Top the spinach layer with 2 layers of phyllo dough, followed by a butter layer, and 2 more sheets of phyllo. Top with the remaining half of the spinach mixture.
Repeat the layering process again with 2 sheets of phyllo, followed by a brushing of melted butter, until all of the phyllo dough is used up. Top the assembled spanakopita with a final layer of butter.
Cut the spanakopita into your desired piece sizes (it's much, MUCH easier to cut before baking!) I like to go with 12 portions, but you can cut them smaller or larger if you like.
Bake in the center of your preheated 325°F oven for 45 to 50 minutes, or until golden brown on top. Cool slightly before serving!
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Greek Spinach Pie Recipe (Spanakopita)
Spanakopita – traditional Greek spinach pie that is made with crispy phyllo dough layers at the top and bottom, in between there is delicious spinach-cheese-herbs mixture. This savory pie recipe is super easy to make. This this is perfect for holidays, weekends, parties or any other occasion.
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Ingredients:
7-10 Phyllo (fillo) sheets, at room temperature
1/3-1/2 cup (80-120ml) Olive oil
2 pounds (900g) Spinach
1 Large onion, chopped
2-3 Spring onions, chopped
1/4 bunch Parsley, chopped
1/4 bunch Dill, chopped
12oz (340g) Feta cheese
12oz (340g) Ricotta cheese
Salt to taste
Pepper to taste
1/4 teaspoon Nutmeg
1 teaspoon Dried oregano
Lemon zest from one lemon
Directions:
1. Preheat oven to 350F (180C).
2. Make the filling: in a large pan, heat 2 tablespoons of olive oil. Add chopped onion and sauté over medium heat until golden, add spinach and cook for 5-7 minutes, until the spinach is wilted.
3. Drain excess liquids and transfer to a large bowl. Crumble the feta cheese and ricotta cheese into the bowl, then add chopped spring onions, parsley, dill, lemon zest and spices. Mix until well combined and set aside.
4. Assembly: brush the bottom of a 9X13 inch (22X33cm) rectangle pan or 11-inch (28cm) round pan with olive oil. Take a sheet of pastry and place in the baking dish, that way so that some of the pastry hangs over the side. Brush with olive oil. Add 2-3 more sheets in the same manner, and brush them with olive oil between every layer.
5. Evenly spread the spinach and feta filling over the phyllo crust. Then, cover with 3 layers of phyllo, brushing with olive oil in between the layers. Fold the flaps or excess from the sides and brush the top layers with olive oil.
6. Using a very sharp knife cut the pie into rectangles or any other shape.
7. Bake for 40-45 minutes or until golden brown.
8. Allow to cool for 15 minutes before serving. Serve with fresh Greek salad:
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Spanakopita rolls: the Greek recipe for a tasty appetizer!
INGREDIENTS
Extra virgin olive oil
1 clove of garlic
250g of baby spinach
350g (1 1/4 cups) of ricotta
80g of cheese
40g (1/4 cup) of parmesan
2 green onions
1 egg
Pepper
Salt
2 rolls of puff pastry
Egg yolk
Sesame seeds
METHOD
1. In a pan add the olive oil and garlic and cook for a few minutes. Add the spinach and cook until wilted. Set aside and let it cool
2. In a mixing bowl add the ricotta, cheese, parmesan, green onions, egg, salt, and pepper and mix until combine well.
3. Unroll the puff pastry roll on the cutting board and cut it into three rectangles. Spread the prepared mixture on one side and roll up tightly.
4. Cut it into three pieces and transfer it to the baking tray covered with parchment paper. Brush rolls with the egg yolk and sprinkle with sesame seeds.
5. Transfer to the oven and bake at 180°C/360°F for 25 minutes, or until they are golden brown. Serve on a plate and enjoy.
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