This classic Spanakopita is a savory delight that perfectly balances earthy spinach with rich, creamy cheese and aromatic herbs. Encased in dozens of paper-thin layers of filo pastry, it bakes up golden brown and shatteringly crisp. The filling is moist yet firm, offering a satisfying texture with every bite. While often enjoyed as a light meal or appetizer, it makes for an impressive centerpiece at brunch or potlucks. Fresh dill and parsley add a bright, herbal note that cuts through the richness of the butter. It is best served warm or at room temperature, making it ideal for meal prep or sharing with friends. A true Greek favorite that is as comforting as it is elegant.
Spinach Pie (Spanakopeta
Description
This classic Spanakopita is a savory delight that perfectly balances earthy spinach with rich, creamy cheese and aromatic herbs. Encased in dozens of paper-thin layers of filo pastry, it bakes up golden brown and shatteringly crisp. The filling is moist yet firm, offering a satisfying texture with every bite. While often enjoyed as a light meal or appetizer, it makes for an impressive centerpiece at brunch or potlucks. Fresh dill and parsley add a bright, herbal note that cuts through the richness of the butter. It is best served warm or at room temperature, making it ideal for meal prep or sharing with friends. A true Greek favorite that is as comforting as it is elegant.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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Wash spinach thoroughly and chop very fine.
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Sprinkle chopped spinach with 1 tablespoon of salt and let stand for 15 minutes to draw out moisture.
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Squeeze spinach tightly to remove excess liquid.
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In a large bowl, combine the drained spinach with cheese, chopped onion, eggs, olive oil, and pepper to taste.
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Lightly grease a 10x15 inch baking pan.
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Brush the bottom of the pan with melted butter.
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Unroll filo dough and keep covered with a damp towel to prevent drying out.
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Place one sheet of filo in the pan, brushing both sides with melted butter.
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Repeat with 8 more sheets, brushing each sheet with butter, to create a bottom crust.
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Spread the spinach filling evenly over the buttered filo layers.
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Top with remaining 6 sheets of filo, brushing each sheet generously with melted butter.
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Seal the edges of the top and bottom crusts together to enclose the filling.
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Brush the top layer liberally with remaining melted butter.
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Bake for 45 minutes, or until the top is golden brown and crispy.
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Let cool slightly before slicing and serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1440.6kcal
- % Daily Value *
- Total Fat 53.7g83%
- Saturated Fat 29.8g149%
- Cholesterol 122.0mg41%
- Sodium 17304.2mg722%
- Total Carbohydrate 196.7g66%
- Dietary Fiber 18.7g75%
- Sugars 9.1g
- Protein 44.3g89%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Squeeze the spinach thoroughly; excess moisture will make the filo soggy.
If using frozen spinach, thaw completely and squeeze out all liquid before mixing.
Traditional spanakopita includes feta cheese, eggs, dill, and parsley, which are implied in the filling mixture.
Work quickly with filo dough to prevent it from drying out. Keep unused sheets covered with a damp cloth.
For easier handling, you can cut the assembled pie into squares before baking.
