Greek

Spanakopita (Spinach Pie)

By An Edible Mosaic

Using frozen spinach is a big time-saver! But be sure to wring out all the excess liquid to avoid a soggy bottom.

Pro tip

Prep Time:  30 Min

For the Spinach Filling: 3 TB extra-virgin olive oil 1 onion, 6 cloves garlic 16 ounces frozen spinach 1 bunch parsley & scallion 1 1/2 TB fresh lemon juice 2 TB minced fresh dill 12 ounces feta cheese  3 large eggs S&P, crushed red pepper flakes Top and Bottom Crust: Phyllo dough & melted butter

Cook Time:  40 Min

Ingredients

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Step 1

Make the filling. Sauté the onion in olive oil and let it cool. Thoroughly wring out the thawed spinach to remove excess liquid. Combine onion, spinach, and all other filling ingredients in a large bowl.

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Step 2

Make the bottom phyllo stack. Generously brush 1 sheet of phyllo dough with butter and place it into a greased 9 by 13-inch casserole dish. Repeat 7 times.

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Step 3

Add the filling. Spread the spinach filling out evenly onto the phyllo dough in the dish.

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Step 4

Make the top phyllo stack. Generously brush 1 sheet of phyllo dough with butter and place it on top of the filling. Repeat 7 times.

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Step 5

Bake. Bake at 375F until the Spanakopita is golden and crisp, about 35 to 40 minutes.

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Crisp, buttery phyllo layered with savory spinach, garlic, feta and herb filling - yum!