Saucepan@saucepan · Shared this recipeFollowGreek · appetizerAuthentic Spanakopita Recipe - Greek Spinach and Feta PieA traditional Greek spinach and feta pie wrapped in crispy olive-oil brushed phyllo.total1 hr 20 minprep40 mincook40 minservings10Original recipe on olivetomato.comKeep this recipeAdd a copy of Authentic Spanakopita Recipe - Greek Spinach and Feta Pie 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.Ingredients10 servingsBack to 10 servings1 lb frozen spinach, 500 g, thawed1 medium onion finely chopped or 3-4 spring onions chopped, only white parts2 tbsp olive oil plus more for brushing the phyllo3 tbsp chopped parsley2 tbsp chopped dill0.25 cup chopped fresh mint, or 2 tbs dry0.25 tsp nutmeg1 tsp sugar10 oz crumbled and grated feta, 280-340 g2 medium eggs, or 2 large12 phyllo sheetsStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat the oven to 350°F (180°C).2Step 2: Heat a medium pan with 1 tablespoon olive oil.3Step 3: Sauté the onions until soft and translucent.4Step 4: Add the spinach (make sure you have squeezed out the water) and sauté with the onions for a few minutes.5Step 5: Add the herbs, nutmeg, and sugar, and sauté for 2-3 minutes more. Set aside and let it cool.6Step 6: Grate half of the feta and crumble the rest.7Step 7: In a small bowl, beat the eggs and add the feta.8Step 8: Add the egg mixture to the spinach, add the other tablespoon of olive oil, and mix until all ingredients are blended.9Step 9: Brush a pan about 10x15 inches with olive oil.10Step 10: Place a sheet of phyllo in the pan and brush with olive oil. Repeat with 5 more phyllo sheets.11Step 11: Spread the spinach mixture evenly over the phyllo.12Step 12: Cover with 6 more phyllo sheets, brushing each one with olive oil. Cut the phyllo hanging over the pan or roll it in.13Step 13: Score the top with a knife (not all the way through, just through the top phyllo sheets) for about 10-12 pieces.14Step 14: Bake for about 40 minutes until the phyllo is golden.15Step 15: Remove from the oven and let the pie cool. Cut into pieces.16Step 16: Enjoy at room temperature or, for a crunchy phyllo, warm in the oven before serving.getsaucepan.com/r/778c1662-69e3-4852-9fac-22cb896aadcd · Original: https://www.olivetomato.com/greek-spinach-and-feta-pie-spanakopita/
