I am so close to Greece and yet so far away! I Love spanakopita, and this is my version of it. And I may add, this tasted pretty darn close to what I have had in Greek restaurants before!
Spanakopita – Greek Spinach and Feta Pie
Ingredients
- 1 pound frozen spinach thawed and drained
- 1 shallot finely chopped
- 2 tablespoons olive oil plus more for the phyllo
- 3 tablespoons fresh parsley chopped
- 1 tablespoon Homemade Sicilian Spice
- 1/4 teaspoon nutmeg
- 10-12 ounces feta grated
- 3 eggs
- 12 phyllo sheets
Instructions
- Preheat oven to 350F
- In a skillet over medium heat, add 2 tablespoons of olive oil and sautè the shallots until soft.
- Add the spinach and sauté with the shallot for a few minutes.
- Add the sicilian spice and nutmeg and sauté for about 2-3 minutes more.
- Remove skillet from heat and set aside to cool
- In a bowl, add the eggs and beat them.
- Grate the feta into the bowl with the eggs, and beat the eggs and feta together.
- Add the egg mixture to the spinach and mix well.
- On a baking sheet lined with parchment paper, place one sheet of phyllo, and brush the phyllo with olive oil.
- Repeat until you have a layer of 6.
- Spread the spinach mixture out evenly over the phyllo.
- Then cover with a sheet of phyllo and brush with olive oil, and repeat until all the phyllo is used.
- Roll in the phyllo hanging over the pan and score only the top sheets with a knife.
- Bake for about 30-40 minutes until phyllo is golden brown.
- Remove from oven and let it cool for a few minutes.
- Cut in pieces.
- Enjoy at room temperature or warm.
- 1 pound frozen spinach thawed
- 1 onion finely chopped or 3-4 spring onions chopped only white parts
- 2 tablespoons olive oil plus more for brushing the phyllo
- 3 tablespoons chopped parsley
- 2 tablespoons chopped dill
- 1/4 cup chopped fresh mint (or 2 tbs dry)
- 1/4 teaspoon nutmeg
- 1 teaspoon sugar
- 10-12 ounces crumbled and grated feta
- 3 eggs
- 12 phyllo sheets
Instructions
- Preheat oven at 350 degrees Fahrenheit (180 Celsius)
- Heat a medium pan with one tablespoon olive oil.
- Sauté the onions until soft.
- Add the spinach (make sure you have squeezed out the water).
- Sauté spinach with onion for a few minutes.
- Add the herbs, nutmeg and sugar and sauté for 2-3 minutes more. Set aside and let it cool.
- Grate half of the feta and crumble the rest.
- In a small bowl beat the egg and add the feta.
- Add the egg mixture to the spinach and add the other tablespoon of olive oil. Mix so that all the ingredients are blended.
- Brush a pan that is about 10 X 15 inches with olive oil.
- Place a sheet of phyllo in the pan and brush with olive oil. Repeat with 5 more phyllo sheets.
- Spread the spinach mixture evenly.
- Cover with 6 more phyllo sheets brushing each one with olive oil. Cut the phyllo hanging over the pan or roll in.
- Score the top with a knife (do not cut all the way through, just through the top phyllo sheets) for about 10-12 pieces.
- Bake for about 40 minutes until phyllo is golden.
- Remove from oven and let the pita cool. Cut in pieces.
- Enjoy at room temperature or if you want the phyllo crunchy, warm in the oven before serving.