ReceptnaptárSpanakopita (Greek spinach and feta pie)
Spanakopita is the iconic pie of Greek cuisine: crisp phyllo layers around a spinach, feta and dill filling. It is known across Greece and the Balkans. It is also made in small triangles, but the sheet-pan version is simpler.
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Ingredients
Method
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- Wash the fresh spinach and wilt it with a little water in a pan, cool slightly and squeeze it out well. Chop finely. Squeeze frozen spinach thoroughly as well.
- Chop the scallions and sauté in a little oil for 3 minutes. In a large bowl, mix with the spinach, chopped dill and parsley, feta, ricotta, eggs, nutmeg and pepper. Add little salt, since feta is salty.
- Preheat the oven to 180 °C (165 °C fan). Brush a roughly 24x34 cm baking dish with butter.
- Unroll the phyllo and cover it with a damp kitchen towel so it does not dry out. Lay a sheet in the dish, brush with butter, and repeat with 8-10 sheets, brushing each.
- Spread the filling evenly, then layer another 8-10 sheets on top, brushing each with butter. Brush the top too, and score into slices through the top sheets.
- Bake at 180 °C for 40-45 minutes until golden brown and crisp. Cool for 10 minutes, then cut and serve.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Squeeze the spinach very well, or the pie will be watery.
- Always cover phyllo with a damp towel so it does not dry out.
- It is best freshly baked, lukewarm.
- Feta is salty, so salt carefully.
Frequently asked questions
Can it be frozen?
Yes, before or after baking, for 2 months.
Without phyllo?
With puff pastry, but it will not be as crisp and airy.
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- Revithia soupa (chickpea soup)
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- Dolmades (stuffed vine leaves)
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