Spanakopitta Me Avga is a classic Greek savory pie that balances the earthy flavor of spinach with the tangy richness of feta cheese. The filling is bound with eggs and milk, creating a tender, custard-like texture that contrasts beautifully with the shattering, buttery layers of phyllo dough. Fresh dill and parsley add a bright, herbal note, while sautéed onions and scallions provide depth and sweetness. This dish is versatile enough for a hearty lunch, a light dinner, or a substantial appetizer at gatherings. It is traditionally baked until golden brown and allowed to rest before serving to ensure clean slices. Whether enjoyed warm or at room temperature, this vegetarian favorite offers a comforting, satisfying meal that highlights simple, high-quality ingredients.
Spanakopitta Me Avga
Description
Spanakopitta Me Avga is a classic Greek savory pie that balances the earthy flavor of spinach with the tangy richness of feta cheese. The filling is bound with eggs and milk, creating a tender, custard-like texture that contrasts beautifully with the shattering, buttery layers of phyllo dough. Fresh dill and parsley add a bright, herbal note, while sautéed onions and scallions provide depth and sweetness. This dish is versatile enough for a hearty lunch, a light dinner, or a substantial appetizer at gatherings.Ingredients
Directions
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Preheat the oven to 300ðF (150ðC).
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Wash the spinach in plenty of water and cut into small pieces; place in a large bowl.
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Salt the spinach lightly and stir to spread the salt evenly. Let sit for a few minutes, then squeeze out the excess water by hand, handful by handful, and place in a clean bowl.
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Melt half of the butter in a skillet over medium heat. Add the chopped onion and sauté until light golden and soft.
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Add the chopped scallions to the skillet and cook until wilted.
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Add the squeezed spinach to the skillet with the onions and scallions. Stir until the spinach is heated through and takes on a lighter color.
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Stir in the chopped dill, parsley, salt, and pepper. Cover the pot and cook until any remaining water released by the spinach is absorbed.
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Remove the spinach mixture from the heat and transfer to a bowl. Immediately stir in the evaporated milk to cool the mixture down slightly.
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In a separate bowl, beat the eggs. Add the crumbled feta cheese to the eggs and mix well.
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Pour the egg and cheese mixture into the cooled spinach mixture and combine thoroughly.
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Melt the remaining butter. Line a baking pan with 8 sheets of phyllo dough, brushing each sheet generously with melted butter before adding the next. Do not trim the overhanging edges yet.
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Pour the spinach filling into the pan, spreading it evenly over the bottom phyllo layers.
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Fold the overhanging phyllo edges over the filling to encase it.
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Lay the remaining phyllo sheets on top of the filling, brushing each sheet with melted butter as you add it.
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Trim any excess phyllo dough that extends beyond the edge of the pan.
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Brush the top layer of phyllo with additional melted butter. Use a sharp knife to score the top into square or diamond-shaped serving pieces, being careful not to cut all the way through to the bottom.
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Bake in the preheated oven for 30 to 45 minutes, or until the top is golden brown and crisp.
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Remove from the oven and let the pie stand for 30 minutes before slicing and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 531.4kcal
- % Daily Value *
- Total Fat 50.3g78%
- Saturated Fat 30.6g153%
- Cholesterol 129.0mg43%
- Sodium 676.5mg29%
- Total Carbohydrate 17.0g6%
- Dietary Fiber 8.5g34%
- Sugars 2.8g
- Protein 11.7g24%
* 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
Variation: You can make this pie without precooking the spinach. If doing so, ensure you squeeze the raw spinach as dry as possible to prevent a soggy crust. Mix the raw spinach with the seasonings, eggs, and cheese, then proceed with the assembly. When using raw spinach, increase the baking time to approximately 1 hour to ensure the center is fully cooked.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ðF for 10-15 minutes to restore crispiness.
Tip: Keep unused phyllo dough covered with a damp towel while working to prevent it from drying out and cracking.
