Spanakopita, Spinach Pie

"Delicious, traditional Greek dish. Serves 8 as a first course and 4as a light meal"
 
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photo by LucyS-D photo by LucyS-D
photo by LucyS-D
photo by LucyS-D photo by LucyS-D
photo by ginali00 photo by ginali00
photo by free-free photo by free-free
photo by Chef Moose photo by Chef Moose
Ready In:
1hr 20mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Heat the washed spinach, do not add water the moisture from washing the spinach is enough.
  • Saute until just wilted 3-5 minutes,remove from pan set aside.
  • Fry onion in the oil for 10 minutes, add green onion and fry a further 5 minutes In a large bowl mix onions& spinach, add parsley, dill or fennel, nutmeg, cheeses and eggs.
  • Stir to combine and check taste for the amount of salt& pepper you want.
  • Brush a 12x10" baking dish with butter and line with a sheet of fillo.
  • Brush sheet with butter and place in another sheet of fillo continue to brush each sheet until you have 5 layers.
  • Pour in the spinach mixture and top with remaining 5 sheets of fillo buttering each sheet.
  • Brush top layer with butter and score it with a very sharp knife or a razor blade in serving size squares.
  • Sprinkle with water to keep the fillo from curling.
  • Bake in 350f oven for about 45 minute, or until it has puffed and is golden.
  • allow to sit for 5 minutes and serve.

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Reviews

  1. this was soo good! i have made other recipes like this but never with the parm cheese it really adds great flavor! thanks bergy!!
     
  2. excellent. i layered about 7 sheets on bottom and about 10 on top. the more phyllo the better. i added garlic to the onions. and didnt have any cottage curd so i used a cup and a half of feta.<br/>i strained the spinach after i cooked it.<br/>bf said it was the best he has had and he is greek!
     
  3. YAY!!! I loved this...so much better than the spinach pie you get at the dinner, lighter and crispier...the fresh spinach really makes a big difference!! My first time working with phyllo pastry and a great introduction - so straight forward and what I had thought was going to be difficult was quite easy...AND YUMMY :) The only thing I did other than stated was to add fresh chopped garlic (a MUST in most recipes in my house...) ...it is hearty, healthy and filling... also wonderful toasted up (rewarmed) as leftovers...this brought me back to my days just after college when my landlady owned a Greek Restaurant and brought me over her dishes occasionally -(usually as a bribe of some sort...after my apartment had flooded or something (LOL)...food ='s love :) ) I am so happy to be able to make something so good myself now - THANKS Bergy
     
  4. Fantastic! I really liked the flavors, especially the surprising taste of the parsley. I was very careful to remove as much water from the spinach as possible, but once I added the salt and pepper, cheeses, and eggs, there it was again! I hoped the eggs would be enough for the filling to set and it was. DH wanted more phyllo, but what does he know?
     
  5. Loved this! I used dill and some ricotta because I couldn't find the dry curd cheese. I also used two cloves ofgarlic as sugested in one of the reviews and that just sent the spinach filling over the top! The phyllo was a lot more manageable than I had anticipated, and like my phyllo instructions said, be organized. It was well worth the effort and I will be making this again. Thanks for a super recipe!
     
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RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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