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Greek Spinach Pie – Spanakopita
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Greek Spinach Pie – Spanakopita

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Ingredients

Adjust Servings:
6 sheets Phyllo Pastry
4 tablespoons Unsalted Butter
1 tablespoon Olive Oil
1 Onion chopped
2 Garlic Cloves crushed
20 ounces Frozen Spinach chopped
2 cups Ricotta Cheese
8 ounces Feta Cheese crumbled
8 ounces Monterey Jack Cheese grated
4 Eggs
3 tablespoons Dill chopped
3 tablespoons Fresh Parsley chopped
1/4 teaspoon Salt
1/4 teaspoon Ground Black Pepper
Cuisine:

Spanakopita is a savory spinach pie with flaky phyllo crust or pie crust filled with well-seasoned onion, spinach, eggs, and feta cheese.

  • 75 mins
  • Serves 12
  • Medium

Ingredients

Directions

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Steps

1
Done

Preheat the oven to 325 degrees F. Grease a 13x9x2-inch baking dish with butter.

2
Done

Heat oil in the frying pan over medium heat. Add onion and garlic, and cook, stirring, for 5 minutes or until soft.

3
Done

In a mixing bowl, stir together onion, spinach, ricotta, feta jack cheese, eggs, dill, parsley, salt and black pepper. Stir until all is well-combined.

4
Done

Line the baking dish with two sheets of phyllo letting them cover the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the phyllo is used up.

5
Done

Spread all of the filling inside of the phyllo sheets. Continue to layer the phyllo sheets, two-at-a-time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil.

6
Done

Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil.

7
Done

​Using a very sharp knife cut the pie into 12 equal slices.

Bake in the 325 degrees F heated-oven for 1 hour, or until the phyllo crust is crisp and golden brown.

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