Recipe-Spanakopita ~ Traditional Greek Pie
Spanakopita ~ Traditional Greek Pie
Spanakopita (pronounced spah-nah-ko-pee-tah) is a traditional savoury Greek pie with crisp, buttery layers of filo pastry and a spinach filling with garlic, fresh herbs and feta. It’s easier to make than you might think and it’s a great dish to make ahead!
• 500 grams frozen spinach, thawed
• 1 medium onion finely chopped or 3-4 spring onions chopped (only white parts)
• 2 tablespoons olive oil plus more for brushing the filo
• 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
• 280-340 grams crumbled feta cheese
• 3 eggs
• 12 filo pastry sheets
Method
1. Preheat oven at 350 degrees Fahrenheit (180 Celsius)
2. Heat a medium pan with one tablespoon olive oil.
3. Sauté the onions until soft.
4. Add the spinach (make sure you have squeezed out the water).
5. Sauté spinach with onion for a few minutes.
6. Add the herbs, nutmeg and sugar and sauté for 2-3 minutes more. Set aside and let it cool.
7. Grate half of the feta and crumble the rest.
8. In a small bowl beat the egg and add the feta.
9. Add the egg mixture to the spinach and add the other tablespoon of olive oil. Mix so that all the ingredients are blended.
10. Brush a pan that is about 10 X 15 inches with olive oil.
11. Place a sheet of filo in the pan and brush with olive oil. Repeat with 5 more filo sheets.
12. Spread the spinach mixture evenly.
13. Cover with 6 more filo sheets brushing each one with olive oil. Cut the filo hanging over the pan or roll in.
14. Score the top with a knife (do not cut all the way through, just through the top filo sheets) for about 10-12 pieces.
15. Bake for about 40 minutes until filo is golden.
16.Remove from oven and let the spanakopita cool.
Cut in pieces and serve accompanied with a fresh salad!
Handy Tips
Working with Filo Most likely your filo will be frozen. So, make sure you defrost in the refrigerator before using. Do not open the package before it has defrosted. Once it is defrosted, and you open the package do not attempt to pick up a sheet of it has not defrosted completely because it will break.
• Now that you are ready to work with make sure that you keep it covered completely with a damp kitchen towel, work with one sheet at a time.
• Make sure most of the surface of the phyllo is covered with olive oil, otherwise you will have a paper like texture not a crispy one.