Saucepan@saucepan · Shared this recipeFollowGreek · dinnerGreek Spinach Pie Recipe (Spanakopita)A Greek spinach pie with a double spinach filling and a ruffled phyllo top, baked in a pie pan until golden and melty.total1 hr 30 minprep30 mincook1 hrservings8Original recipe on feastingathome.comKeep this recipeAdd a copy of Greek Spinach Pie Recipe (Spanakopita) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings2 tbsp olive oil1 large onion, diced4 garlic cloves, rough chopped2 lb chopped baby spinach, or use frozen, fresh0.333 cup chopped fresh dill0.333 cup chopped Italian parsley, or basil0.5 tsp salt0.25 tsp pepper0.25 tsp nutmeg, fresh grated nutmeg is nice here2 large eggs0.75 cup sheep’s milk feta cheese, or sub goat cheese, crumbled1.25 cup shredded gruyere cheese or mozzarella, or other mild melty cheese—-12 sheets phyllo dough – thawed overnight in the fridge or on the counter for 3 hours.4 tbsp olive oil for brushing filo, the easiest, fastest!, or use spray olive oil or melted butter.StepsClear checksTap an ingredient or step to check it off.1Step 1: Make sure your phyllo dough is thawed (overnight in the fridge, or on the counter for 3 hours).2Step 2: Preheat oven to 350°F.3Step 3: In an extra-large skillet, heat oil over medium-high heat, saute the onion 3-4 minutes, stirring until fragrant and golden, lower heat to medium and add garlic saute 2-3 minutes. If using fresh spinach (chopped), add in batches, wilting, adding more until all fits in the pan and is wilted. Or add frozen spinach and saute until warmed through. Toss in the herbs and mix well. Strain for a few minutes using a fine mesh strainer, and press down a bit to encourage more drainage. You want this pretty dry!4Step 4: Using a fork, stir in the nutmeg, pepper, eggs, feta, and mozzarella. Stir the filling to combine.5Step 5: Unwrap and unroll the thawed phyllo dough so it's lying flat on the counter. Cover it with a dish towel to prevent it from drying out.6Step 6: Brush or spray 9 or 10-inch pie pan with oil, coating bottom and sides. Lay a piece of phyllo over the bottom, letting edges hang over. Brush or spray very lightly with olive oil, also getting the edges. Lay another piece of phyllo, crisscrossing, and lightly brush with oil. Layer another piece crossing at a diagonal to make a star, and brush lightly with oil. Then another piece at the other diagonal, continuing to layer and brush with oil so phyllo is sticking out from all edges. Layer 12 sheets.7Step 7: Place the cooled spinach filling in the middle and spread it out. Gently gather the edges upwards, brushing (or spraying) any dry spots (on the outside edges) with a little oil, and bring them up over the filling, folding, gathering towards the middle. It will not look perfect.8Step 8: Bake in the lower middle of your oven, checking at 25 minutes - and if necessary, rotate and lay a piece of foil gently over top (do try to attach it). Bake another 30 minutes letting those eggs cook through. You can also lower the oven to 325°F if it looks like it is getting too dark.9Step 9: Let cool 15-20 minutes before cutting with a sharp knife.getsaucepan.com/r/3b5e6841-e5c2-4eac-97ed-3429af462123 · Original: https://www.feastingathome.com/spanakopita-pie/
