Spanakopita Greek Spinach Pie
This amazing Greek dish is famed not only in Greece but anywhere in the world there are Greek people or Greek restaurants. I personally love Spanakopita Greek spinach pie and one slice is never enough! The joy of Spanakopita Greek spinach pie is that it is made with phyllo pastry. Adding melted butter between the pastry layers makes it really flaky and tasty. The filling is spinach, egg, 2 kinds of cheese, onion and parsley, and the flavor is simply amazing.
You can either make triangular servings or one large Spanakopita Greek spinach pie which is cut into slices. The method is the same but the large pie will take about twice the time to bake as the individual portions, so the choice is yours which to make. Although phyllo (also spelt filo) dough is more common, some recipes will tell you to make a flour and water crust instead which offers a heavier texture.
This type of dough is made in the Greek islands. Some recipes call for salty, white, fresh cheese to be used instead of the feta, and we usually add parmesan too, for a nice tangy contrast.
A Sensational Greek Snack Recipe
Enjoyed as a snack in Greece, Spanakopita Greek spinach pie is served direct from the oven or it can be served at room temperature. There is also a vegan version which is made without dairy and eaten during religious fasts like Lent. Some of these might include tofu as a replacement for the cheese. Leeks, sorrel or chard are sometimes combined with spinach in rural parts of Greece, to make the spinach go further.
- 1 box thawed chopped spinach
- 4 large eggs
- 4 finely sliced green onions
- Pinch of nutmeg
- 8 oz (225g) crumbled feta cheese
- 2 tablespoons grated fresh parmesan cheese
- 2 tablespoons olive oil
- ½ lb (225g) melted butter
- 1 finely chopped yellow onion
- 4 tablespoons chopped fresh parsley or dill weed
- 1 box thawed phyllo dough
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Put the oil in a skillet over a moderately high heat and add the onion.
- Sauté until soft but don’t let it brown.
- Squeeze out the liquid from the spinach and put it in the skillet along with the parsley (or dill) and green onions.
- Cook until the spinach is dry and any liquid has evaporated.
- Take the mixture off the heat and let it cool down to room temperature.
- Beat the eggs a bit then add them to the cooled spinach mixture.
- Stir in the feta and seasonings.
- Lay out the pastry and cut it in half lengthwise, before cutting each half in half again so that you end up with 4 stacks.
- Cover them with a dry towel then cover that with a damp towel.
- Brush melted butter over a chopping board then brush melted butter over your pastry strips.
- You want to divide the spinach mixture up between the pastry stacks, then fold them over to seal.
- Bake for 20 minutes at 375 degrees F or until golden brown.
- Another option is to use a 13 x 9 inch pan, laying 1 sheet of pastry in and up the sides, then adding melted butter and 7 more sheets, brushing butter between each one.
- Spread the spinach mixture over that, then top with the remaining pastry (with melted butter between each layer).
- If you do this, it will take about 25 extra minutes to cook.
- You can freeze them before baking and keep them frozen for up to 3 months if you wish (just bake them from frozen for 20 minutes or until hot).