Crispy Three-Onion Spinach Feta Pie

Spanakopita (Greek Spinach Pie)

Overview:

Spanakopita is a beloved Greek dish featuring layers of flaky phyllo pastry filled with a savory mixture of spinach, onions, herbs, and feta cheese. This recipe brings together the vibrant flavors of three types of onions – red onion, spring onions, and leek – enhancing the traditional taste with each bite.

• Preparation Time: 45 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 30 minutes
• Recipe Category: Lunch/Snacks
• Keywords: Spinach, Cheese, Greens, Vegetable, Greek, European, Kid Friendly, Christmas, Brunch, For Large Groups, Oven, Less than 4 Hours

Ingredients:

• 1 package phyllo pastry
• 4 tablespoons extra virgin olive oil
• Olive oil (for brushing)
• 2 cups spinach, chopped
• 6 spring onions, finely chopped
• 1 leek, sliced thinly
• 1 red onion, finely chopped
• 1/4 cup fresh dill, chopped
• 6 ounces feta cheese, crumbled
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper, freshly ground
• 3 large eggs

Instructions:

1. Prepare the Spinach Mixture:

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   • Heat 4 tablespoons of olive oil in a large saucepan over medium heat. Sauté the onions and leek until translucent, about 2-3 minutes.
   • Add the spinach to the pan and sauté until the leaves have wilted and excess liquid has evaporated, approximately 8-10 minutes. Remove from heat and let it cool.

2. Assemble the Pie:

   • Preheat the oven to 375°F (190°C).
   • Lightly oil a 12-inch round metal baking pan or a 10 x 15-inch rectangular baking pan.
   • In a large bowl, combine the cooled spinach mixture with chopped dill and crumbled feta cheese. Season with salt and pepper to taste.
   • Beat the eggs and stir them into the spinach mixture until well combined.

3. Layer the Phyllo Pastry:

   • Lay out the phyllo pastry sheets on a clean work surface. If using thin phyllo, cover them with a damp cloth to prevent drying.
   • Layer half of the phyllo sheets into the prepared baking pan, brushing each sheet generously with olive oil. Allow the edges to hang over the sides of the pan.

4. Add the Spinach Filling:

   • Spread the spinach mixture evenly over the phyllo layer in the pan, pressing down gently to compact the filling.
   • Fold the overhanging phyllo pastry back over the top of the filling.

5. Complete the Layers:

   • Layer the remaining phyllo sheets on top of the spinach mixture, brushing each sheet with olive oil.
   • Using a sharp knife, carefully score the top layers of pastry into serving-size pieces, being careful not to cut through the bottom pastry layer.

6. Bake the Spanakopita:

   • Place the baking pan in the middle of the preheated oven and bake for 40-45 minutes, or until the pastry is golden brown and crisp.
   • For the last 15-20 minutes of baking, you can move the pan to the lower oven rack to ensure the bottom crust crisps evenly.

7. Serve and Enjoy:

   • Remove the spanakopita from the oven and allow it to cool slightly before cutting into pieces. Spanakopita is best served warm or at room temperature to allow the flavors to fully develop.

8. Additional Tips:

   • If the spinach filling seems too moist, layer two phyllo sheets between the filling to absorb excess liquid, without brushing them with oil.
   • Feel free to adjust the amount of olive oil used according to your preference, keeping in mind that it adds to the authentic Greek flavor of the dish.

Spanakopita is not only a delicious snack or lunch option but also a wonderful addition to holiday gatherings or brunches. Its rich flavors and crispy layers of phyllo pastry are sure to make it a favorite among family and friends alike. Enjoy this traditional Greek dish with its unique twist of three kinds of onions for a memorable culinary experience!