Spanakopita – Spinach Pie

Spanakopita Recipe, Spinach Pie Recipe,

Spanakopita – Spinach Pie

We can thank Greeks for this amazing savory pie made with spinach and encrusted in phyllo.  It is a favorite in the Saucy household year round, but especially at Easter.  This same filling and phyllo can be transformed into an appetizer simply by folding the filling into the phyllo as a triangle.

To say I love spinach would be an understatement.  It is one of our favorite vegetables and I use it often and in varying ways. One of the great things about spinach is the frozen spinach you can buy at the market is really very good.  While you can certainly use fresh spinach in this recipe, frozen chopped spinach makes the preparation time so much less.

This recipe is not difficult, but if you haven’t worked with phyllo before, it may appear daunting.  Don’t be intimidated!  It isn’t hard and it is so worth the effort.  The wow factor of this dish is the reward!


P~

As I indicated earlier, this recipe can easily be made into an appetizer version.  Complete the filling as instructed, then use this technique for folding the individual pies into triangles. Brush each triangle with butter, place the triangles on a baking sheet and bake in a preheated 350 degree F oven for about 25 minutes, or until they are golden brown.

 

Spanakopita - Spinach Pie
 
We can thank Greeks for this amazing savory pie made with spinach and encrusted in phyllo. It is a favorite in the Saucy household year round, but especially at Easter and served with lamb. This same filling and phyllo can be transformed into an appetizer simply by folding the filling into the phyllo as a triangle.
Author:
Ingredients
  • 1 package frozen phyllo sheets, thawed
  • 1 - 12 ounce package frozen, chopped spinach, thawed and drained
  • 4 tablespoons butter
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • ½ teaspoon marjoram
  • ¼ teaspoon nutmeg
  • salt and pepper to taste
  • 4 ounces feta (or as I used this time, goat cheese)
  • ⅔ cup ricotta cheese
  • ½ cup parmesan cheese (I used Parmigiano-Reggiano)
  • 2 eggs, beaten
  • Additional stick of butter, melted (for the phyllo crust)
Instructions
  1. Thaw and drain spinach. *
  2. In a medium skillet, melt the butter over medium-low heat.
  3. Add the onion and garlic and sauté slowly until the onion is translucent.**
  4. Add the drained spinach, marjoram, nutmeg and salt and pepper.
  5. Remove from heat and stir in the feta (or goat cheese), ricotta, parmesan and beaten egg.
  6. Mix well.
  7. Allow to cool.
  8. Carefully remove the Phyllo roll from the packaging. Most packages come in 12 x 18 inch sheets when opened fully. Using sharp knife, cut the sheets in half to 9x12 inch sheets, place them atop each other. To prevent drying, cover the stack with a piece of parchment paper and a damp paper towel.
  9. In an 11 x 7 inch greased baking pan, begin layering phyllo sheets (one at a time), using a pastry brush, brush each sheet with melted butter, until you have layered ten sheets.
  10. Add the cooled spinach filling.
  11. Begin layering phyllo sheets (one at a time), using a pastry brush, brush each sheet with melted butter, on the top of the filling, until you have layered ten sheets on top.
  12. Tuck any overhanging edges of the top layers of phyllo down around the sides of the filling.
  13. With a sharp knife, score the top of the phyllo crust, cutting down about 4 layers of the phyllo, in a diamond-shaped grid, each grid being about serving sized.***
  14. Bake in a pre-heated 350 degree F oven for about 30 minutes, or until the top is golden brown.
Notes
*The spinach really must be dry, or it will make your phyllo crust soggy. Strain it through a fine meshed colander or put it in a ricer to squeeze out the liquid, or squeeze it in some paper towel.

**Medium low heat and a slow sauté will assure your garlic doesn't brown.

***Scoring the top of the pie will make for easy slicing to serve, so score your pie in serving-sized diamonds or squares.

Spanakopita

 

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Savory Pies, Side Dishes, Vegetables. Bookmark the permalink.

6 Responses to Spanakopita – Spinach Pie

  1. taina says:

    I take it that if I use fresh spinach, I boil it for some minutes, and THEN pour the water and let the spinach dry, and dry well?

  2. Karen says:

    not to contradict anyone, but I have never ever figured out these recipes, years ago when I worked for some Greeks, they made this dish, and gave me the recipe and I have so many times over the years made it by their recipe– No spinach was ever used in it, it was 3 diff types of leaf lettuce, yes leaf lettuce– and you make it same way you do here — my kids love it– try it that way some time as I know you are game to try new things and ways–lol

    • P~ says:

      Karen, I’ve never heard of it being made with leaf lettuce. Now, that’s something to ponder. P~

      • karen D says:

        sorry just now getting back to you– I was looking at someone elses recipe for this and again I thought no — so I followed the link on their page to original recipe and than went to google to see others and seen my name– lol– so I dug out the original recipe that I got from the Greeks that I worked for in the 1970’s–and oops I was wrong in one sense but u will see here is the recipe exactly as she told me on now a very badly yellowing recipe card– lol—

        Gus n Georgies Spinach Pie–aka Spanakopita
        in the late 1970’s and early 1980’s I worked for them and Gus brother Nick at their Pizza steak house, they are true born Greeks who lived and worked here, Gus wife would cook diff dishes, breads and more for all of us to try, and this one I really loved and so do my kids— It is spinach pie but no spinach in it
        use a big roaster pan or 2– 9×13 pans (me I use the 9x13s)
        1 bunch of endive lettuce
        1 bunch of romine lettuce
        1 bunch of watercress lettuce
        chop and shred all 3
        1 bunch of green onions chop stems/leaves only
        toss lettuce and onion greens in large bowl with a small handful of salt, some pepper and 1/3 jar of dill weed over all (Georgie said guessing abt 1/8 c of each) breal 5 eggs into the lettuce mixpour in 1/4 c of veg oil– mix all together good with hands
        put in 1 bunch of chopped fresh spinach and 2 cups pizza mix (mozz and cheddar mix) shredded cheese, mix everything up good again with hands only
        make 5 really really thin pie crusts for each pan (or Georgie said u can cheat and use the phyllo sheets) grease pan really good put on 1st crust grease it–put 2nd crust on with edges up over sides and grease edges only–pour in the mixture of lettuce and ect–fold in the crust on sides 1/2 inch all way around–put on 3rd crust grease it put on 2nd crust grease it put on 3rd crust and grease it and cut it so it fits pan perfectly
        bake 350 for 45 min or Gus and Georgie said shake pan if it does not move it is not done it must be able to jiggle

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