Greek Spinach Pie (Spanakopita) Recipe

Ingredients

• 1 lb frozen spinach
• 16 sheets frozen phyllo dough
• 1 1/2 tbsp olive oil
• 1 medium onion (chopped)
• 2 green onions (white and green parts chopped)
• Kosher salt & fresh ground pepper (to taste)
• 2 garlic cloves (minced)
• 2 tbsp parsley (finely chopped)
• 1/4 tsp grated nutmeg
• 1 lemon (zested and juiced)
• 2 cups feta (crumbled)
• 1 egg
• 3/4 cup butter (melted)

Instructions

1. 1

   Defrost the spinach and the phyllo dough as per the package directions.

2. 2

   --- For the Filling ---

3. 3

   Heat the olive oil in a medium skillet over medium heat. Add the chopped onions and green onions to the pan, season with Kosher salt and fresh ground pepper. Cook until the onions are softened and lightly golden brown, about 5 minutes.

4. 4

   Add the minced garlic and cook for 1 minute, being careful not to burn the garlic. Remove the pan from the heat and stir in the chopped parsley, nutmeg, and lemon zest. Set aside to cool to room temperature.

5. 5

   Preheat your oven to 350 degrees F.

6. 6

   Drain the spinach through a fine-mesh strainer and squeeze out as much water as possible, and transfer the spinach to a medium bowl.

7. 7

   Add the lemon juice, feta, and the cooled onion mixture to the bowl. Stir in the egg and mix to combine.

8. 8

   --- Building the Pie ---

9. 9

   Place a 9-inch springform pan on a rimmed baking sheet and brush the pan with melted butter. Unroll the phyllo and cover it with a damp tea towel to prevent it from drying out.

10. 10

    Brush the top sheet of phyllo with butter and transfer it to the prepared springform pan. There is no need to be super careful here; if the phyllo tears or cracks, it’s ok. Lay 2 more buttered phyllo sheets across the bottom of the pan.

11. 11

    Continue to butter the phyllo, but now start to lay the sheets off-centre around the pan, allowing the edges to overlap and hang over the edge of the springform pan. Gently press the phyllo along the bottom and up the side of the pan, creating a crust in the pan. Continue layering the butter phyllo sheets until they are all layered in the pan. Use 12 sheets in total here.

12. 12

    Transfer the spinach filling into the phyllo crust and spread it out evenly in the pan.

13. 13

    Gently gather the overhanging phyllo and fold it into the center of the pan, covering the spinach filling. Take an additional 4 sheets and gather them up individually, and fold them into the top of the pan, creating a ruffled texture. Brush the top of the pie with the remaining butter and bake for 50 – 60 minutes or until golden brown and crisp.

14. 14

    Allow to cool slightly in the springform pan before removing from the form and slicing.

15. 15

    Serve with a simple Greek salad and Tzatziki on the side.

16. 16

    Enjoy!