The spanakopita turned out to be really easy to make. The filling is as simple as blanching the spinach and mixing all of the ingredients. The hardest part was working with the phyllo dough and once you get the hang of it, it is pretty easy as well. The phyllo dough needed to be thawed in the fridge over night. I set up a working area where I could stack the unused phyllo dough, brush the phyllo sheet that I was currently working on and then easily place it into the baking pan. With everything set up ahead of time working with the phyllo dough was pretty easy and the spanakopita came together in no time.
Spanakopita (Greek Spinach Pie)
A Greek style spinach and feta pie wrapped in light and flaky golden brown phyllo dough. The abundance of fresh herbs including dill as what truly makes this pie special.
- 2 pounds spinach, steamed, squeezed, drained and chopped
- 1 cup feta, crumbled
- 1/4 cup dill, chopped
- 1/4 cup parsley, chopped
- 1/4 cup green onions, sliced
- 3 eggs, lightly beaten
- salt and pepper to taste
- 1/4 cup olive oil
- 12 sheets phyllo dough
- Mix the spinach, feta, dill, parsley, green onions, eggs, salt and pepper in a large bowl.
- Brush the bottom of an 8x8 inch baking pan with olive oil.
- Brush the top of a sheet of phyllo dough with olive oil and place it in the pan. (You may have to cut the phyllo dough to fit the pan.) Repeat until you have 6 layers.
- Place the spinach mixture on top of the phyllo dough.
- Brush the top of a sheet of phyllo dough with olive oil and place it on the spinach. Repeat until you have 6 layers.
- Bake in a preheated 350F/180C oven until golden brown on top, about 30-50 minutes.