Yield: 18 squares
This Spanakopita is an amazing green food option with crispy and delicious phyllo crust that is smothered in lots of butter. This pie is filled with scrumptious spinach mixture. This spinach pie is a great appetizer. You can also serve this as a very delightful side dish.
Ingredients
3 eggs
3 tsp olive oil
3 packages (10 oz. each) of frozen chopped spinach, thawed and squeezed dry
1 onion, finely chopped (equivalent to about 3/4 c.)
3 tbsp dried parsley
6 tsp dried dill
16 sheets of phyllo dough, thawed
12 oz. feta cheese, crumbled (equivalent to about a heaping 1 and 1/4 c.)
3/4 c. butter, melted (equivalent to 1 and 1/2 sticks)
3/4 tsp salt
3/4 tsp pepper
How to make Spinach Pie (Spanakopita)
Step 1: Prepare the oven. Preheat it to 325 degrees F. Grease a 9 x 13-inch pan. Set aside.
Step 2: Heat the olive oil in a skillet over low/medium heat. Add the finely chopped onion and cook until lightly browned.
Step 3: After thawing the frozen spinach, squeeze out the water. In a colander, place the thawed spinach. Using paper towels press the water out. To the skillet, add the spinach and stir well.
Step 4: Set the spinach aside when done and allow them to rest at room temperature.
Step 5: Place the egg, parsley, dill, salt, pepper, and feta cheese in a medium bowl. Mix well until blended. Stir in the spinach and set aside.
Step 6: Into the pan, lay a sheet of thawed phyllo dough and brush the top and sides with melted butter. Repeat for all 8 phyllo sheets.
Step 7: On top, add the spinach filling in an even layer. Over the spinach, lay 1 phyllo sheet and brush with the melted butter. Repeat for all 8 phyllo sheets.
Step 8: Into 18 squares, cut or score the pie before baking. Place in the preheated oven and bake for about 45 to 50 minutes or until the top is golden brown.
Step 9: Remove from the oven when done and allow the pie to sit for about 5 minutes.
Step 10: Serve and enjoy!
Ingredients
- 3 eggs
- 3 tsp olive oil
- 3 packages (10 oz. each) of frozen chopped spinach, thawed and squeezed dry
- 1 onion, finely chopped (equivalent to about 3/4 c.)
- 3 tbsp dried parsley
- 6 tsp dried dill
- 16 sheets of phyllo dough, thawed
- 12 oz. feta cheese, crumbled (equivalent to about a heaping 1 and 1/4 c.)
- 3/4 c. butter, melted (equivalent to 1 and 1/2 sticks)
- 3/4 tsp salt
- 3/4 tsp pepper
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees F. Grease a 9 x 13-inch pan. Set aside.
Step 2: Heat the olive oil in a skillet over low/medium heat. Add the finely chopped onion and cook until lightly browned.
Step 3: After thawing the frozen spinach, squeeze out the water. In a colander, place the thawed spinach. Using paper towels press the water out. To the skillet, add the spinach and stir well.
Step 4: Set the spinach aside when done and allow them to rest at room temperature.
Step 5: Place the egg, parsley, dill, salt, pepper, and feta cheese in a medium bowl. Mix well until blended. Stir in the spinach and set aside.
Step 6: Into the pan, lay a sheet of thawed phyllo dough and brush the top and sides with melted butter. Repeat for all 8 phyllo sheets.
Step 7: On top, add the spinach filling in an even layer. Over the spinach, lay 1 phyllo sheet and brush with the melted butter. Repeat for all 8 phyllo sheets.
Step 8: Into 18 squares, cut or score the pie before baking. Place in the preheated oven and bake for about 45 to 50 minutes or until the top is golden brown.
Step 9: Remove from the oven when done and allow the pie to sit for about 5 minutes.
Step 10: Serve and enjoy!
