Spanakopita (Greek Spinach Pie)

P4's Note:

This is my adaptation of my great-grandmothers, who was from Greece. Of course, she made her own phyllo, but I'm not quite that ambitious. I also added the parmesan and mozzarella. I love this dish because it's comfort food to me, but also because, while it takes some time to prepare and an hour to bake, you can make it far ahead and refrigerate or freeze until you need it. I usually make (2) at a time, and freeze 1 1/2 of them after baking for "quick" suppers.

• Total Time: 1 hrs 45 mins
• Prep Time: 45 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 4 lbs fresh spinach, cleaned and stemmed or 4 lbs frozen spinach, thawed and drained
• 6 large eggs, beaten lightly
• 1 cup chopped green onion
• 1 cup shredded mozzarella cheese
• 1/2 cup fresh grated parmesan cheese
• 8 -10 ounces crumbled feta cheese (Greek feta, if possible)
• 1/4 cup olive oil
• 1/4 cup chopped fresh dill
• 1/4 teaspoon fresh ground black pepper
• 1 (1 lb) box of commercially made frozen phyllo dough, thawed
• 8 ounces unsalted butter, melted with olive oil
• 1/2 cup olive oil

Directions:

1. If using fresh spinach: cook the cleaned spinach in a large pan, covered, for about 3-5 minutes or until tender (do not add water!).
2. Drain well and chop coarsely.
3. Put in a large mixing bowl, or the bowl of your mixer.
4. If using frozen spinach: using your hands, squeeze the thawed spinach to remove as much moisture as possible.
5. Put in a large mixing bowl, or the bowl of your mixer.
6. Add the remaining ingredients through and including the black pepper to the bowl and mix until thoroughly combined.
7. Set aside.
8. Get out a large 13x9x2-inch metal baking pan.
9. Unroll the phyllo onto a slightly damp kitchen towel, cover with a piece of plastic then another towel (you need to keep the phyllo from drying out while you work with it or you will have phyllo crumbs).
10. Brush the entire interior surface of the pan with the olive oil/butter mixture.
11. Place one sheet of phyllo into the pan.
12. If it is too big, don't worry- just fold over the excess edges into pan.
13. Brush with butter/oil.
14. Continue until you have 5 sheets of phyllo.
15. Carefully spread 1/4 of the spinach mixture on top.
16. Continue layering the phyllo, buttering each sheet, and the spinach, making sure you end up with at least 4 layers of phyllo on top.
17. Brush the top with the remaining butter/oil, then bake at 350°F for 1 hour or until golden brown.
18. Let cool in the pan for at least 15 minutes before cutting and serving.
19. Serve with creme fraiche or sour cream on the side.
20. This dish tastes better the next day, so you can make it ahead and cook it the day you plan to serve it.
21. Is good hot or room temperature; Freezes very well; No need to thaw prior to reheating.

Reviews

[debarra]

Love this. Spanakopita is my favorite food, ever, and I *really* liked the flavor in this. I had to use dried dill, but otherwise made as is. I really liked the flavor the green onion gave this. The only thing I'd do differently next time is not bother with all the layers of phyllo other than a top crust and a bottom crust, because the phyllo kind of "melted" into the filling and couldn't really be tasted anyway.

[threeovens]

OMG! This was really, really good. The addition of the mozzarella is brilliant.