Yummy Greek Spinach Pie (Spanakopita) Recipe

Overview:

Welcome to my take on the classic Greek Spinach Pie, also known as Spanakopita! Inspired by the recipes passed down from my mother and grandmother, I’ve embraced their unconventional cooking style, which involves a pinch of this and a handful of that. Here’s my best approximation of their delicious creation. Enjoy!

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Cuisine: Greek, European
Category: Vegetable
Keywords: Greek, European, < 60 Mins

Ingredients:

Here’s what you’ll need:

Ingredients	Quantity
Butter	3 tbsp
Garlic	4 cloves
Onion	1 large
Green Onion	1 bunch
Spinach	2 bunches
Fresh Parsley	1/3 cup
Ricotta Cheese	3/4 cup
Feta Cheese	1 cup
Eggs	2
Phyllo Dough	1 package

Instructions:

1. Sauté Aromatics:

Heat 3 or 4 tablespoons of olive oil in a skillet over medium heat.
Sauté the chopped onion, green onions, and garlic until they are soft and fragrant. Season with salt and pepper to taste.

2. Cook Spinach Mixture:

Stir in the spinach and fresh parsley, allowing the spinach to wilt. Once wilted, remove the mixture from the heat and set it aside to cool.

3. Prepare Cheese Mixture:

In a large mixing bowl, combine the eggs, ricotta cheese, and crumbled feta cheese. Mix until well combined.

4. Combine Ingredients:

Once the spinach mixture has cooled, stir it into the cheese mixture until evenly distributed.

5. Layer Phyllo Dough:

Preheat your oven to 350°F (175°C).
Take a 9×9 inch baking dish and lay one sheet of phyllo dough in the bottom. Brush it lightly with melted butter.
Layer another sheet of phyllo dough on top, brush it with butter, and repeat this process with four more sheets of phyllo.

6. Add Spinach and Cheese Filling:

Spread the spinach and cheese mixture evenly over the layered phyllo dough.

7. Finish Layering:

Layer another 6 sheets of phyllo dough on top of the spinach and cheese mixture, using the same process as before (brushing each layer with melted butter).

8. Bake:

Place the assembled pie in the preheated oven and bake for 30 to 40 minutes, or until the phyllo dough is golden brown and crispy.

9. Serve:

Once baked, remove the Spanakopita from the oven and allow it to cool for a few minutes before slicing.
Serve the pie while still warm, and enjoy the delicious flavors of this classic Greek dish!

Nutritional Information:

Calories: 247 per serving
Fat Content: 17.3g
Saturated Fat Content: 10.6g
Cholesterol Content: 115.2mg
Sodium Content: 505mg
Carbohydrate Content: 11.6g
Fiber Content: 4.3g
Sugar Content: 3.1g
Protein Content: 14.3g

Tips and Tricks:

Phyllo Dough Handling: Phyllo dough can be delicate, so handle it gently to avoid tearing. Cover any unused sheets with a damp towel to prevent them from drying out.
Customization: Feel free to customize this recipe by adding other ingredients such as pine nuts, dill, or mint for added flavor.
Make-Ahead: You can prepare the Spanakopita in advance and refrigerate it before baking. Simply assemble the pie as instructed, cover it tightly with plastic wrap, and refrigerate until ready to bake. Allow it to come to room temperature before baking.
Leftovers: Spanakopita reheats well in the oven or microwave. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion:

I hope you enjoy making and indulging in this Yummy Greek Spinach Pie (Spanakopita) as much as I do! With its crispy layers of phyllo dough and savory spinach and cheese filling, it’s sure to become a favorite in your household. Don’t forget to share your creations and spread the joy of homemade Greek cuisine! 🇬🇷✨