Food, Fun and Fabulous 64
Spanakopita: Spinach Pie
yield: serves 12
1
/
3
cup olive oil
1 sweet white onion, finely chopped (or 10 green
onions, green and white parts)
2 pounds fresh spinach, clean and almost dry
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh dill, finely chopped
salt and pepper to taste
2 eggs, lightly beaten
8 ounces feta
4 ounces kefalograviera, grated (or Swiss)
2
/
3
cup olive oil
4 tablespoons melted butter
1 pound phyllo dough
Preheat oven to 350 degrees. In large skillet, heat
olive oil and sauté onions until translucent. Add
spinach, parsley, and dill and sauté for 3 minutes
until wilted and tender. Season with salt and
pepper. Remove from heat, drain any liquid, let
cool slightly, add eggs and cheeses, and then stir
until well combined.
Be sure to cover phyllo with dish-cloth while
working to keep it from drying out. Use pastry
brush to coat 13x9 baking pan with olive oil. Lay
a sheet of phyllo dough in pan, fold in edges, and
brush with olive oil and butter. Continue to layer 4
more sheets of phyllo, brushing each with oil and
butter. Spread spinach mixture over the phyllo,
then layer 5 more sheets of phyllo, brushing each
with olive oil including the top sheet. With sharp
knife, score Spanakopita into serving squares
before baking. Bake for 40-45 minutes at 350
degrees until crisp and golden. Let rest for 5 min-
utes and serve.
Another option is to cut phyllo sheets lengthwise
into strips about 2 inches wide, make 6 cuts. Place
1 tablespoon of spinach mixture at the end of a
strip and fold upwards, like a flag, to form triangles.
Brush with oil and butter mixture. Place triangles
in pan.
This may be served warm or cold. You can also freeze the pie and bake it later.
