1 hr 30 mins
I attended a local annual Greek Festival this Labor Day weekend in Orange, CT called "Odyssey" at the ST Barbara Greek Orthodox Church. Throughout the day, several cooking classes were held, free of charge, taught by a very nice lady from Greece named Virginia. The next class was about to start, so I decided to watch, even though it was for a recipe I already thought I knew how to make - spanakopita. Well - Virginia's version blew mine away and now this is the version I will only use from now on. This has a lot more fresh herbs and two types of onions, and lots of eggs, more than any recipe for spanakopita I had ever used. Virginia said that you cut the finished recipe into 24 servings, so really, 8 eggs isn't too many. She also said that you may use fresh spinach, finely chopped to equal the same amount as the frozen, but that it is not necessary since the frozen comes pre-chopped and will be getting cooked anyway. She also said that she makes her own pastry for this, but that it is perfectly fine to use a good quality brand of boxed phyllo pastry (which is what she used in the class). She specifically mentioned not adding any salt, as the feta is already salty enough. Also, she used Parmesan because that is what is available in the US - in Greece she would use a similar Greek cheese, such as mizithra.
My Private Note
Units: US | Metric
- 3 lbs frozen chopped spinach, thawed and squeezed dry
- 2 lbs good quality Greek feta cheese, crumbled
- 8 large eggs, lightly beaten
- 1/2 cup parmesan cheese, grated
- 1 onion, chopped (use a small-medium size one)
- 2 bunches scallions, washed, chopped, green and white parts
- 1 tablespoon olive oil
- 1 bunch fresh flat leaf parsley, chopped coarsely
- 1/2 bunch fresh dill, finely chopped (about 1/4 cup once chopped)
- 1 teaspoon ground black pepper, to taste
- 1 lb prepared raw phyllo pastry sheet (either #4 or #7 size thickness)
- 1/4 cup butter, melted, as needed to brush pastry
- water, as needed to spritz pastry
- 1Defrost, drain, and squeeze the spinach dry as possible and set aside.
- 2Heat a large skillet and add oil.
- 3Saute onion for a few minutes, just until they begin to get translucent, not brown.
- 4Add scallions and saute a few minutes longer.
- 5Add parsley and dill and saute for a few seconds.
- 6Season with pepper (she poured some into the cap of the pepper jar and dumped it in- she said approximately 1 tsp).
- 7Combine lightly beaten eggs, spinach,feta,Parmesan cheese, and the onions mixture in a large bowl, mixing gently until combined.
- 8Using a pastry brush,very lightly butter a large jelly roll pan (approx 11"x14")- it should be a large rectangular shape with fairly low sides.
- 9Set a sheet or two of phyllo pastry into the pan to evenly cover the bottom, and then brush very lightly with butter (she said to not go overboard with the butter).
- 10Repeat until you have 10 layers of pastry in the pan (if using #4 thickness; if using the thicker #7 size, then make 1 or 2 fewer layers).
- 11Spread spinach mixture evenly in the pan.
- 12Preheat oven to 300°F.
- 13Meanwhile, layer another 10 layers of phyllo pastry on top, as before, folding and tucking in edges at the corners as you go.
- 14Using a clean spray bottle filled with some cold water, lightly mist surface- this will produce a crispy top layer.
- 15Using a sharp knife, cut into 24 squares.
- 16Bake in the preheated oven for about 1 hour.
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Nutritional Facts for Virginia's Excellent Greek Spanakopita
Serving Size: 1 (159 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 238.0
- Calories from Fat 129
- Total Fat 14.4 g
- Saturated Fat 8.2 g
- Cholesterol 111.0 mg
- Sodium 629.3 mg
- Total Carbohydrate 16.1 g
- Dietary Fiber 2.7 g
- Sugars 2.8 g
- Protein 12.3 g
The following items or measurements are not included: