Spanakopita

I have been wanting to post this recipe for a while. It is one of my all time favorite things to make and eat. Spanikopita or spinach pie is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough. It will make you sing!

Ingredients

• 1 bag Fresh Spinach
• 1 bunch(es) Fresh Dill
• 1 bunch(es) Fresh Parsley
• 4 whole Scallions, Or Onion (small)
• 2 whole Eggs
• 8 ounces Ricotta Cheese
• 1 cup Feta Cheese
• ½ teaspoons Salt
• 1 teaspoon Pepper
• 1 cup Butter Or Olive Oil (I use oilive oil)
• 1 package Phyllo Dough

Preparation instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.

Wash spinach thoroughly, chop fine. Also chop dill, parsley, and onion, toss together in a large bowl. Then add eggs, feta cheese, ricotta cheese, parmesan cheese, and salt and pepper. Toss together with your hands. Make sure all ingredients are tossed together well.

 

 

 

Melt butter in a small saucepan or microwave, then cool. Cover phyllo stack with a dampened kitchen towel. Phyllo is much easier to work with if it does not dry out.

 

Take one phyllo sheet from stack and arrange on a clean flat work surface (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter, stack four sheets for each pie. Cut buttered phyllo sheets in half so you have two long thinner sheets.

Put a heaping spoonful of filling near one corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), in a triangular shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles, using all of your filling. (you may have some left over phyllo.)

 

 

Bake triangles in the oven until golden brown, about 30 minutes, remove from baking sheet and let cool.

 

I have posted this recipe on The Pioneer Woman's new recipe site Tasty Kitchen. Go on over and check out her new site. She has printable recipes! Just click and print!

I am lucky enough to have a little Brother that cooks, He gave this recipe to me. He got it from a friend of his who is Greek. It is truly a great recipe.

Enjoy!

Comments

[Di]

Oooh, so easy peasy.... me want some NOW! Not sure the hubster would eat it... but I'm going to ask him. Really, it looks super simple and what a great meal. Can these be frozen after put together and then baked at a later date?

Di
The Blue Ridge Gal

[Brother Coleman]

Arrrgghhh. You keep stealing and posting my signature Greek recipes! What next? My hummus? My village salad? My polpetes?

Di, your husband would be a fool not to eat such cheesy deliciousness. Play up the cheese angle, we manly men love cheese. I have tried freezing spanikopita in the past, it did not turn out well. It was still delicious, but it was not as light and flaky as it should have been. I would also use olive oil instead of butter...makes it very flaky and more authentic. This recipe turns out spanikopita every bit as good or better than you would get in a small town Taverna in Greece.

[Hilary Cooper-Kenny]

This looks absolutely delish, and I am going to make it for a surprise birthday bash for my daughter's best friend......
YOUR daughters are precious. Beautiful.
My three daughters are all grown up, and seeing pics of yours brings back loads of memories of when they were little. Enjoy it!!!

[Spruce Hill]

Sorry Coleman! You can still post it. I promise I will not post anymore of the recipes you have given me :) I did use olive oil not butter. They were so yummy. I have never frozen them but the keep in the fridge for a few days. My Little E who is 7 ate one last night and really loved it and she hates spinach. So Di your husband might like it too.

[Jo Jo]

Tasty! I like to use the dough for crescent rolls instead of phyllo dough.

[Elle Bee]

Oooo delicious!! You have really nice food photos. I struggle with that. Hey, I love your teaspoon too--cute!