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Greek Spinach Pie

makes 1 (9x13-inch) pan

Spanakopita -- an onion, spinach and feta-filled pie made with a flaky phyllo dough crust -- is a classic Greek dish. Serve with a salad as a light supper or use the filling to make triangle-shaped hors d'oeuvres.



ingredients

For the filling:
1 tablespoon unsalted butter
1 tablespoon olive oil
1 large yellow onion, diced (about 1 1/2 cups)
4 green onions, white and green parts separated, chopped
1 teaspoon sea salt
2 pounds frozen spinach, thawed, drained and loosely chopped
1 cup parsley, loosely packed
1 cup chopped dill, loosely packed
1/8 teaspoon fresh grated nutmeg
1 pound feta cheese, crumbled
1/2 cup grated parmesan
1/2 cup ricotta or cottage cheese
2 eggs, lightly beaten

For the finished pie:
20 phyllo sheets
4 ounces melted unsalted butter
4 ounces olive oil

timer

prep: 20 minutes
total: 1 hour

tools

grater
large sauté pan
spoon
mixing bowl
pastry brush
9x13-inch baking pan

instructions

1. In a large sauté pan, melt the butter and olive oil together over medium heat. When the butter's foam subsides, add the chopped onions, the separated white parts of the green onions and the salt and cook for 5 minutes -- do not brown.

2. To the sauté pan, add the reserved green onions, chopped spinach, parsley and dill. Stir to combine and cook for 5 minutes.

3. Meanwhile, in the mixing bowl, crumble the feta and mix with the parmesan, ricotta and eggs. Stir well, mashing any big chunks of feta with the back of a fork.

4. Preheat the oven to 375F. Mix the onion and spinach mixture into the cheese and egg mixture and set aside.

5. To assemble the pie, mix the melted butter and oil together and lightly butter a 9x13-inch casserole dish. Layer half the phyllo sheets into the dish, brushing each layer with the butter-oil mixture and allowing the edges to come up the sides.

6. Spread the spinach-cheese mixture onto the phyllo sheets, folding the sheets over the top. Layer the remaining phyllo sheets on top of the spinach-cheese mixture, brushing each layer with the butter-oil mixture. Tuck the edges of the pastry in around the sides of the dish and lightly score the top layer into 3-inch squares. Bake for 45 minutes, until the top layer is golden brown and flaky. Cool and cut completely into the scored squares.

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