σπανακόπιτα

Spanakopita

SPINACH AND FETA CHEESE PIE

Ingredients

  • 12 sheets of phyllo dough
  • 1 lb (600g) baby spinach, de-stemmed
  • 1 leek (100g), halved lengthwise and finely sliced
  • 2-3 spring onions (200g), chopped
  • 1 bunch (25g) fresh dill, finely chopped
  • 8 oz Greek feta (225g), crumbled
  • 4 Tbs (70g) Greek olive oil
  • Salt / Pepper

Serves 4-6 

 
IMG_1107.PNG

Step 1 - Prepare the Dough

  • Set the oven to 350°F.
  • If frozen, thaw the phyllo dough in the refrigerator overnight. 
  • Lightly grease two 10 inch cake rounds or or one 9x13 pan.
  • Once thawed, unroll the dough and cut to fit the pan.
  • Keep dough covered with a damp towel to prevent drying.
  • Melt butter and set on work surface in bowl with pastry brush.

Step 2 - Assemble the Spanakopita

  • Mix all ingredients in large bowl with hands, incorporating thoroughly.
  • Cost bottom of pan with butter to prevent sticking.
  • Place a sheet of phyllo dough into the pan.
  • Coat the phyllo sheet with melted butter.
  • Pressing lightly, work the sheet to fit over the edge of the pan, to be folded back after all ingredients added.
  • Repeat this process until you have 6 sheets on bottom.
  • Spread the spinach mixture evenly in the pan.
  • Fold the excess phyllo from the 6 base sheets over the filling.
  • Cover with two more sheets of phyllo, brushing each one with butter.
  • Score the top sheets slightly to release steam and prevent oozing.
  • Preheat oven to 375°F degrees (190°C)
IMG_1077.jpg
IMG_1080.jpg

Step 3 - Bake the Spanakopita

  • Bake at 375°F (190°C) for 45 minutes or until lightly golden brown and edges appear slightly crisp.
  • Allow to rest for an hour after baking.
  • Eat same day as the crispiness dwindles quickly over time.