Virginia's Excellent Greek Spanakopita
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
24
ingredients
- 1360.77 g frozen chopped spinach, thawed and squeezed dry
- 907.18 g good quality Greek feta cheese, crumbled
- 8 large eggs, lightly beaten
- 118.29 ml parmesan cheese, grated
- 1 onion, chopped (use a small-medium size one)
- 2 bunch scallions, washed, chopped, green and white parts
- 14.79 ml olive oil
- 1 bunch fresh flat leaf parsley, chopped coarsely
- 1 bunch fresh dill, finely chopped (about 1/4 cup once chopped)
- 4.92 ml ground black pepper, to taste
- 453.59 g prepared raw phyllo pastry sheet (either #4 or #7 size thickness)
- 59.14 ml butter, melted, as needed to brush pastry
- water, as needed to spritz pastry
directions
- Defrost, drain, and squeeze the spinach dry as possible and set aside.
- Heat a large skillet and add oil.
- Saute onion for a few minutes, just until they begin to get translucent, not brown.
- Add scallions and saute a few minutes longer.
- Add parsley and dill and saute for a few seconds.
- Season with pepper (she poured some into the cap of the pepper jar and dumped it in- she said approximately 1 tsp).
- Combine lightly beaten eggs, spinach,feta,Parmesan cheese, and the onions mixture in a large bowl, mixing gently until combined.
- Using 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.
- Set 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).
- Repeat 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).
- Spread spinach mixture evenly in the pan.
- Preheat oven to 300°F.
- Meanwhile, layer another 10 layers of phyllo pastry on top, as before, folding and tucking in edges at the corners as you go.
- Using a clean spray bottle filled with some cold water, lightly mist surface- this will produce a crispy top layer.
- Using a sharp knife, cut into 24 squares.
- Bake in the preheated oven for about 1 hour.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Fabulous spanakopita recipe for a crowd! I did have to sub in some drained cottage cheese as I was short on feta. Used more grated cheese to balance and it was FABULOUS! 3/4 of the GIANT pan was demolished at the Super Bowl party - party goers were almost all self-professed "carnivores" who just gobbled this up. Keeper recipe that came together fast and was spectacular (I did tart it up by scattering black & brown sesame seeds across the top before baking). Thanks for posting. Can't believe this recipe has languished for a decade! May become my go-to for potluck type gatherings. Definitely on the menu for Easter!