Spanokopita (Spinach Pie)
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1419.54 ml fresh spinach, chopped (or 10oz. frozen spinach)
- 236.59 236.59 ml gruyere cheese (or shredded) or 236.59 ml cheddar cheese, crumbled (or shredded)
- 236.59 ml cottage cheese
- 3 eggs, beaten
- 1 onion, minced
- 29.58 ml fresh parsley, chopped (or 2 tsp. dried parsley)
- 4.92 ml dried dill
- 2.46 ml dried oregano
- 2.46 ml salt
- 0.25 ml ground nutmeg (optional)
- 118.29 ml margarine or 118.29 ml butter
- 12 phyllo pastry sheets, thawed (about one 8-oz. pkg. of frozen phyllo dough)
directions
- Cook spinach in a little water until tender, about 3 minutes.
- Drain.
- Mix with cheese, cottage cheese, eggs, onion, parsley, dill, oregano, salt and nutmeg.
- Melt margarine or butter.
- Brush bottom of 12x7-inch shallow pan with melted margarine or butter. Reserve the rest for phyllo dough.
- Cut phyllo sheets in half.
- Gently separate and place one half-sheet in bottom of pan; fold edges over to fit in the bottom of pan.
- Brush lightly with melted margarine; repeat with 11 more half-sheets.
- Cover unused phyllo sheets with a damp towel so they don't dry out while you work.
- Spread spinach mixture over phyllo dough in pan.
- Place remaining 12 half-sheets of phyllo dough over spinach mixture spreading each with melted butter and folding in edges to fit pan.
- Leftover phyllo can be refrozen.
- Cover pan and bake 25 minutes at 350°F.
- Uncover and bake 5-10 minutes more, until golden brown.
- Let stand for 10 minutes, cut into squares and serve.
- OPTION #1: Add1/2 Cup sliced or chopped mushrooms to spinach mixture.
- TIP: Dish can be made up to a day ahead and stored in refrigerator until it is time to bake it. If storing for more than one day, freeze; thaw and bake when you are ready to eat it.
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RECIPE SUBMITTED BY
luvinlif2k
Bowie, Maryland
I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)