Spanakopita (spinach & Feta Pie)

Added on Wed Oct 10 2007

Views 2995

The Story Behind The Recipe

I discovered the joys of this dish on my firat trip to Greece. There has been no turning back since! Read More

" A Greek classic - Spinach & feta cheese layered within filo pastry. Simple to make and addictively tasty. "

The Basics

Dish: Baking
cuisine: Greek
Serves: 8
Prep Time: 0hrs 25 mins
Cooking Time: 0hrs 25 mins

Ingredients

2 Packets of fresh spinach
butter melted
20 -30 Sheets of filo pastry
Generous dash of nutmeg
Salt black pepper
2 Packs of feta cheese crumbled
3-4 Eggs beaten
4 Tablespoons of butter
1 Onion finely chopped
handful Fresh parsley chopped

Method

Wash spinach and discard stems, then salt and wash again. Dry thoroughly on absorbent paper and cut into pieces.

Sauté onion in butter until soft. Add spinach and sauté a few minutes longer.

Cool.

Transfer to a large dish and add eggs, feta and seasonings. Mix well.

Place 8-10 layers of filo pastry sheets in
a wide pan (say, 10" x 15"), brushing each sheet well with melted butter. Add half of spinach mixture, then place 8-10 on filling, again buttering each sheet. Add remainder of mix, and finally cover with remaining filo sheets.

Bake at 350 degrees F for about 25
minutes, or until crust is golden brown.
Cut into squares before serving. Spanakopita tastes particularly good when cooled and reheated, even days later.

Have a Comment? | Post it Here

Whenever I make Spanakopeta, I always bake two separate sheets of filo, one to place on top of the bottom layer of sheets before the filling (I use 6 on bottom and 6 on top to finish). I add the filling then place the second baked sheet of filo before placing the final 6 sheets on top. This guarantees a Peta that is not soggy.

Posted By NickyG on Wed Dec 12 2007

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