Spinach Pie (Spanakopita)

It looks like celery juice is a food trend this year.  I’ll pass.  However, I do have an green food option for you if you’re into that sort of thing, except this option is delicious.

I’ve had a lot of spinach pie.  Being Greek, that’s to be expected.  😉  If you asked 10 people to make it then I bet you’d get 10 different varieties.  I’m sure most, if not all, would be delicious in their own way.  When my husband and I visited Greece several years go we had a spinach pie in a spiral form at a truck stop for a few Euros.  That spinach pie turned out to be one of our favorite meals from the vacation.

I had never made my own spinach pie until last year.  I opted to not make my Yiayia’s (grandma’s) version or my mom’s, but they were part of the inspiration for my own creation.  I made a 2 serving spinach pie in a loaf pan for my me and my husband to share for dinner.  I was obsessed with it.  It far exceeded my expectations.  The filling was moist and tasty.

The phyllo crust was crispy and delicious.  Thank you, butter.  Yes, there is a lot of butter going on here, but you use the same amount when you bake a batch of chocolate chip cookies and this has vegetables in it so I’m going to call it healthier than a cookie.  😉

While I love the 2 person recipe for just me and the hubby, I do not want to make 3 separate loaf pans at one time to serve a bunch of it at a family gathering.  So I transformed the recipe to make it in a 9 x 13 pan and I cut the squares into smaller sizes, perfect for an appetizer or a side dish.  You should cut the squares into bigger portions if you wanted to serve a vegetarian dinner for 4 to 6 people.

You can enjoy spinach pie hot, room temperature, or cold.  I love it the best when it’s hot because the phyllo is nice and crispy.  Look at all those buttery layers.  Yum!

Spinach Pie (Spanakopita) Recipe
(Made 18 squares)

Ingredients:

  • 3 teaspoons olive oil
  • 1 onion, finely chopped (equivalent to about 3/4 cup)
  • 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 3 eggs
  • 3 tablespoons dried parsley
  • 6 teaspoons dried dill
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 12 ounces feta cheese, crumbled (equivalent to about a heaping 1 and 1/4 cups)
  • 16 sheets phyllo dough, thawed
  • 3/4 cup butter, melted (equivalent to 1 and 1/2 sticks)

Directions:

  1. Preheat the oven to 350 degrees F.  Butter a 9 x 13 inch pan and set it aside.
  2. In a skillet, over low/medium heat, add the olive oil and finely chopped onion, and cook it until it’s slightly browned.
  3. Thaw the frozen spinach and squeeze out the water.  I placed the thawed spinach in a colander and used paper towels to press the water out.  You don’t need to squeeze it like you are trying to get back at a mortal enemy.  Just enough to remove some of the moisture so that your spinach pie doesn’t get soggy.
  4. Add the spinach into the skillet and stir everything together.
  5. Remove the spinach mixture from the heat and set it aside.  Let this rest to get to room temperature.
  6. In a medium bowl, mix together the egg, parsley, dill, salt, pepper, and feta cheese.
  7. Add in the spinach mixture and stir everything together and set this aside.  (Make sure that the spinach mixture is not hot because you don’t want to scramble the egg.)
  8. Make sure that the phyllo dough is completely thawed.  It is super fragile so if it is not, then it will break.  In general, be extra gentle when handling each layer phyllo because it is so thin and it tears easily.
  9. Lay 1 phyllo sheet into the pan and brush melted butter on top of the sheet and up the sides.  Do this for 8 phyllo sheets.
  10. Add the spinach filling on top in an even layer.
  11. Lay 1 phyllo sheet on top of the spinach mixture and brush melted butter on top of the sheet.  Do this for 8 phyllo sheets.
  12. Cut (or score) it into 18 squares (or however big you want the pieces) prior to baking.  Phyllo is super fragile and crispy after it bakes, so this will allow you to portion it later without destroying it.
  13. Bake it in the preheated oven for 45 to 50 minutes or until the top is golden brown.  (I baked mine for 48 minutes.)
  14. Let it sit for about 5 minutes before serving.

Source:  Tina’s Chic Corner

 

Rating:

Comments

  1. Victoria Cooke says:

    This made my mouth water, Tina. I wish I had a piece of it now.

    1. Tina says:

      Wow! Thanks!!

  2. Brooke Norris says:

    Do you know how well it freezes? Thanks!

    1. Tina says:

      Hi Brooke. I have frozen it up to 2 months (after I cooked it). I cover dish with plastic wrap & tin foil for maximum sealing. I take it out of the freezer the night before or morning of so that it thaws out & I pop it back into the oven just until it’s warmed through. The time in oven will depends on how frozen/cold it still is. Sometimes I keep tin foil on the top of the dish (but for safety always remove plastic wrap) so that it doesn’t brown anymore.
      I hope that helps.

      1. Brooke Norris says:

        It does! Thanks! Do you know if I could freeze the individual servings?

        1. Tina says:

          You definitely can freeze individual servings, but I have not tried that because if I have any leftovers I place them in refrigerator. We usually eat the leftovers cold or microwaved for few seconds.

          You might want to experiment with reheating smaller frozen servings. Microwave will maintain moisture but the phyllo will not be crispy. The oven will make phyllo crispy but the filling may dry out. Either way, it’s totally fine to do, but just depends on your preference.

          1. Brooke Norris says:

            Thank you so much! 🙂

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