I heart spanakopita

I can’t remember the first time I tasted a slice of Greek spinach pie, but I’m certain that I was hooked with the initial bite. This is so easy to make, I wonder why I don’t do it more frequently.

1 lb baby spinach
3 cloves garlic
1 bunch scallions
1 bunch parsley
1 pck fresh dill (chopped, this is ~1/4 c)
8 oz feta cheese
fresh-cracked black pepper (to taste)
[fresh-grated nutmeg is a common option, but I omit it]
2 eggs
Olive oil and a pastry brush (or cheat and use Pam spray)
1 box phyllo dough (check the freezer section, usually by the pastries)

Heat oven to 350 F.

Chop garlic, scallions, parsley, dill, and cheese. Saute garlic and spinach in a little olive oil until the spinach is wilted. Remove from heat, add scallions, parsley, dill, cheese, and pepper. The salt from the cheese will cause a lot of liquid to come out of the spinach. You could plop the greens in a strainer or squeeze the liquid out with your hands (more effective by squeezing). Scramble 2 eggs and blend into the spinach mix.

Separate the phyllo dough into 2 stacks. Keep 1 stack covered. Oil a 9×13 baking sheet, lay down 2 sheets of dough. Oil the top layer and add 2 more sheets. Alternate 2 sheets of dough with a coating of oil until half the dough (1 stack) is in the pan. Spread the spinach mixture evenly across the pan. Top with remaining dough (spreading a coat of oil every other sheet). Bake until golden brown and crispy. I used a convection setting, so I’m not sure of the time for a conventional oven – start with 30 minutes and keep an eye on it, I guess?

The dough will be flaky and crispy, and the spinach filling will be salty and cheesy. It’s wonderful!

For my latest batch, I wrapped 1/4 c of filling burrito-style in a doubled sheet of unoiled dough. (It’s about the same size as a “hot pocket” sandwich.) After wrapping, they were sprayed lightly with olive oil, parbaked at 350 F for 15 min, and individually wrapped and frozen after cooling. To eat, just bake at 350 F for 30-40 min or until golden brown.

8 thoughts on “I heart spanakopita

  1. Yum, thanks! I love spanakopita – actually anything with spinach in it. I like to squeeze the spinach in a piece of cheesecloth. Gets every drop of water out. I use paper towels in a pinch but they’ll rip a bit.

  2. June, I have been reading months (years) of your blog since I found it yesterday and feel obligated (pleased) to tell you how much I enjoy it. I have a lot of comments sort of built up but wanted to tell you one thing first.
    Have you found a good Asian market/Japanese restaurant yet? I used to drive truck (bad karma) and for several years delivered in the twin cities. On the road that becomes 169 down to Mankato there is a shopping center in Burnsville that has a Japanese restaurant (sort of ordinary but good), a great little grocery next door, Mill End Textiles (fabric, part of my general fiberholic problem) and a thrift store (I can’t remember if it’s goodwill or St. Paul’s but some really cool stuff turns up–vintage patterns, OLD sewing machines–very neat)

    The Mill End in Rochester is the best of the stores–I used to entertain them regularly by sorting and straightening up the bargain tables. But if you like quality–I found 50/50 merino/silk there in a suiting weight for $3.99 a yard. Heh, heh–I’m from south Jersey, I know what that’s worth.

    I’d love to have a dialogue with you about spinning and grist. I’ve been spinning for 30 years, give or take, and while I have no difficulty in spinning different thicknesses, I think I’m stuck on one ratio of grist and it’s pretty dense. It varies according to whether I doing worsted, woolen or semi-worsted, but is consistent within type. I’ve never been able to figure out how to lighten up without thinning the yarn.
    Llinn

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