Greek spinach pie, often known as “Spanakopita,” is a delicious savory pastry made with layers of crispy phyllo dough filled with a mixture of spinach, feta cheese, onions, and various seasonings. It’s a popular dish in Greek cuisine and is loved for its combination of flavors and textures. Here’s a basic recipe to make Greek spinach pie:
Ingredients:
For the Filling:
- 1 pound fresh spinach, rinsed and chopped (you can also use frozen spinach, thawed and drained)
- 1 cup crumbled feta cheese
- 1 small onion, finely chopped
- 2-3 green onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
- 2 tablespoons fresh parsley, chopped
- 2-3 tablespoons olive oil
- Salt and pepper to taste
For the Phyllo Layers:
- 1 package of phyllo dough (usually 16 sheets), thawed if frozen
- 1/2 cup (1 stick) unsalted butter, melted
Instructions:
- Prepare the Filling:
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and green onions and sauté until they become translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Add the chopped spinach to the skillet, a little at a time, and sauté until it wilts and any excess moisture evaporates. This should take about 5-7 minutes.
- Remove the skillet from heat and let the spinach mixture cool.
- Once cooled, stir in the crumbled feta cheese, chopped dill, and chopped parsley. Season with salt and pepper to taste. Set aside.
2. Assemble the Pie:
- Preheat your oven to 350°F (175°C).
- Brush a 9×13-inch baking dish with melted butter.
- Carefully unroll the phyllo dough and place one sheet in the baking dish. Brush it with melted butter. Repeat this process, layering and buttering each sheet, until you have about 8 sheets layered on the bottom.
3. Add the Spinach Filling:
- Spread the spinach and feta filling evenly over the phyllo layers.
4. Top with More Phyllo:
- Continue layering the remaining phyllo sheets on top of the spinach mixture, brushing each sheet with melted butter. Make sure to tuck in any excess phyllo around the edges.
5. Bake:
- Using a sharp knife, cut the unbaked pie into squares or diamonds.
- Bake in the preheated oven for about 45-50 minutes, or until the phyllo is golden brown and crisp.
6. Serve:
- Remove the spinach pie from the oven and let it cool for a few minutes before serving. Spanakopita can be served warm or at room temperature.
Enjoy your homemade Greek spinach pie! It’s a perfect appetizer, side dish, or even a light meal when paired with a fresh salad.
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