1 hr 15 mins
This is a variation on a spanakopita. I like a little more body in the filling, so I add ricotta cheese. Cottage cheese makes a great substitute. This is delicious and impressive. The variety of onions really adds a lot to the dish. Use what you have on hand...the ones listed are just a suggestion. You may also brush the filo with olive oil instead of using the spray if you prefer. I find that the spray tastes just as good and is way easier. You may also notice that dill is missing from this recipe. This is a personal choice, as I don't enjoy the flavor of dill, but if you want a more authentic-tasting spanakopita, add some in.
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- 3 tablespoons olive oil
- 1 red onion, chopped
- 1 leek, chopped
- 2 shallots, chopped
- 6 green onions, chopped
- 2 (10 ounce) packages frozen chopped spinach
- 8 ounces feta cheese
- 12 ounces part-skim ricotta cheese
- 2 eggs, beaten
- salt, to taste
- pepper, to taste
- olive oil cooking spray
- 0.5 (16 ounce) package phyllo dough, thawed
- 1Preheat oven to 375.
- 2Saute onions, shallots, and leek until soft.
- 3Add green onions and saute another 1 minute.
- 4Add spinach and cook 10 minutes, or until some moisture has cooked out.
- 5Remove from heat. Crumble feta cheese and stir into mixture.
- 6Stir ricotta into mixture.
- 7Taste the mixture and season with salt and pepper to taste. The feta cheese is salty, so be careful not to over-salt.
- 8Allow the mixture to cool slightly. Pour beaten eggs over mixture and stir.
- 9Unroll phyllo dough. Cover with a damp paper towel to keep it from drying out.
- 10Generously spray a 11x13 baking dish (glass or metal will work) with olive oil spray.
- 11Place one sheet of phyllo in the bottom of the dish. Spray the sheet with olive oil spray. Continue layering the phyllo, spraying each sheet well with olive oil, until you've built about 10 layers.
- 12Spoon half of the spinach filling over the layered phyllo dough.
- 13Place two or three sheets of phyllo over the spinach mixture. Do not spray these layers. They are just to absorb some moisture from the filling.
- 14Spoon the rest of the spinach mixture evenly over the phyllo.
- 15Layer 10 more sheets of phyllo over the spinach, spraying each layer.
- 16Score the upper layer of phyllo into 9 square pieces with a sharp knife. Cut all the way through the top ten sheets, but be careful not to cut the bottom ones. This makes it easy to cut and serve when it's done. If you want larger servings, cut it into 6 pieces.
- 17Bake in the oven for 45 minutes, or until phyllo dough is golden.
- 18Allow to cool for at least 10 minutes, then cut and serve. Spanakopita is traditionally served just warm or even cold, but I enjoy this when it is still hot.
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Nutritional Facts for Greek-Inspired Spinach Pie (Spanakopita)
Serving Size: 1 (207 g)
Servings Per Recipe: 9
- Amount Per Serving
- % Daily Value
- Calories 294.4
- Calories from Fat 148
- Total Fat 16.5 g
- Saturated Fat 7.5 g
- Cholesterol 83.1 mg
- Sodium 536.7 mg
- Total Carbohydrate 23.3 g
- Dietary Fiber 3.0 g
- Sugars 3.0 g
- Protein 14.5 g