I have to admit, when someone mentions Greek Spinach Pie, my mind immediately conjures up images of flaky pastry, savory spinach, and the perfect hint of feta—it’s like a culinary symphony playing in my mouth! It’s a dish that effortlessly combines simplicity with elegance, much like a sunset over the Aegean Sea. Just imagine the buttery layers; it’s like unwrapping a gift every time you cut into it.
Steps
- Preheat your oven to 325°F (163°C). Ensure the spinach is thoroughly drained by squeezing out any excess liquid manually.
- In a bowl, combine the drained spinach with finely chopped parsley, onion, garlic, crumbled feta, eggs, dill, and a pinch of black pepper. Stir until the mixture is uniformly combined.
- Unroll the phyllo dough and place the sheets between two slightly damp kitchen cloths to keep them moist and manageable.
- Brush the bottom and sides of a 9.5″ x 13″ baking dish with olive oil. Line the dish with two phyllo sheets, allowing them to cover the sides, and brush with olive oil. Repeat this process until two-thirds of the phyllo is used.
- Evenly distribute the spinach and feta mixture over the phyllo base. Cover with two more phyllo sheets, brushing with olive oil, and continue layering until all sheets are used. Brush the top layer with olive oil and sprinkle a few drops of water.
- Tuck in or slightly crumble the phyllo edges that hang over the sides, brushing them well with olive oil. Partially cut the spanakopita into squares, or wait to cut after baking.
- Bake in the preheated oven for about 1 hour, or until the phyllo is golden brown and crispy. Remove from the oven, finish cutting into squares, and serve warm.
Ingredients
- 16 oz frozen chopped spinach, thawed and well-drained
- 2 bunches flat-leaf parsley, stems trimmed, finely chopped
- 1 large yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 4 large eggs
- 10.5 oz quality feta cheese, crumbled
- 2 tsp dried dill weed
- Freshly-ground black pepper, to taste
- 1 package (16 oz) of phyllo dough, thawed
- 1 cup extra virgin olive oil, more if needed
FAQ
- What ingredients are typically used in the filling of Spanakopita?
- The classic filling for Spanakopita includes spinach and feta cheese. It’s important to use high-quality feta cheese as no substitutes are recommended. Additional flavor is provided by fresh herbs such as parsley and dill, along with onions, garlic, and four large eggs to bind the mixture.
- Is it necessary to cook the spinach before adding it to the filling?
- In this recipe, frozen spinach is recommended as it’s convenient and no pre-cooking is needed. Ensure the spinach is thoroughly thawed and excess liquid is squeezed out. If using fresh spinach, it must be cooked with onions and garlic, then drained and cooled before mixing into the filling.
- What are some tips for handling phyllo dough when making Spanakopita?
- Properly thaw phyllo dough by placing it in the fridge for 12-14 hours before use, without removing it from its package. When ready, keep the sheets between two slightly damp kitchen towels to prevent tearing. Brush each layer with extra virgin olive oil for best results.
- Can Spanakopita be prepared ahead of time?
- Yes, Spanakopita can be assembled the night before serving. Follow the assembly instructions up to baking, then cover and refrigerate. When ready to serve, bake according to the recipe. Cooked Spanakopita can be stored in the fridge for 2-3 days and reheated in the oven.
- What dishes pair well with Spanakopita?
- Spanakopita can be served as a standalone dish or as a side. It pairs well with Greek salad, Balela, or a Mediterranean chickpea salad. Complementary dips include Greek Tzatziki or Roasted Garlic Hummus.
Tips
- Ensure your spinach is thoroughly drained before mixing it into the filling to prevent excess moisture from ruining the texture of the pie. Squeeze the thawed spinach by hand until no more liquid comes out.
- When working with phyllo dough, keep the sheets between two slightly damp kitchen towels to prevent them from drying out and tearing. If the phyllo does tear, don’t worry—just reserve a few intact sheets for the top layer of your spanakopita.
- For a lighter crust, brush each layer of phyllo dough with quality extra virgin olive oil instead of butter. Be generous with the oil, but avoid overdoing it to maintain the pastry’s crispness.
- To save time, prepare the spanakopita the night before you intend to serve it. Assemble the pie, cover it tightly, and refrigerate overnight. Bake it fresh when you’re ready to serve for best results.
Equipment
- Phyllo Dough: Specifically, The Fillo Factory Organic Dough (#4 pastry sheets) as mentioned in the recipe, if not readily available locally.
- 9 1/2? X 13? Baking Dish: If you don’t already have one suitable for the recipe size.
- Pastry Brush: For brushing olive oil onto the phyllo dough layers.
- Damp Kitchen Towels: Specifically, ones that might be used to keep the phyllo dough from drying out; these might be special-purpose kitchen towels or cloths, if not already owned.
