Spanakopita – Greek Spinach and Feta Pie

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

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 8

Course: Main Course, Side Dish

Cuisine: Greek, Mediterranean

Ingredients Method Notes

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

Method

 

1. Preheat oven to 350F
2. In a skillet over medium heat, add 2 tablespoons of olive oil and sautè the shallots until soft.
3. Add the spinach and sauté with the shallot for a few minutes.
4. Add the sicilian spice and nutmeg and sauté for about 2-3 minutes more.
5. Remove skillet from heat and set aside to cool
6. In a bowl, add the eggs and beat them.
7. Grate the feta into the bowl with the eggs, and beat the eggs and feta together.
8. Add the egg mixture to the spinach and mix well.
9. On a baking sheet lined with parchment paper, place one sheet of phyllo, and brush the phyllo with olive oil.
10. Repeat until you have a layer of 6.
11. Spread the spinach mixture out evenly over the phyllo.
12. Then cover with a sheet of phyllo and brush with olive oil, and repeat until all the phyllo is used.
13. Roll in the phyllo hanging over the pan and score only the top sheets with a knife.
14. Bake for about 30-40 minutes until phyllo is golden brown.
15. Remove from oven and let it cool for a few minutes.
16. Cut in pieces.
17. Enjoy at room temperature or warm.

Notes

https://sweetteaitalia.com/2020/04/sicilian-spice.html

• 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.