Hot: Spanakpoitta (Spinach Pie)

posted by glenda 12-13-101 9:41 AM

Spanakopitta (Spinach Pie)

Phyllo dough usually needs to thaw for 12 hours in the fridge, or 5 hours on the counter. Once you open the phyllo dough you will want to keep working. If you need to stop, cover the phyllo with a damp towel to keep it from drying out. Also, this only uses 1/2 of a package of Phyllo dough, so you can either double the recipe, or make something else with the other half.

1 C. Melted plus 2 T. Butter
1 sm Onion Chopped
1/4 C. Chopped Green onions
2 Pkgs Thawed Chopped Spinach
2 T. Parsley
1 t. Dill
1 t. Salt
1/4 t Pepper
1/4/ C. Milk
3 Eggs
1/4 lb Feta Cheese
1/2 Package Frozen Phyllo Dough (16 oz) Thawed

Preheat the oven to 350 degrees.

Saute chopped onion in 2 T. of butter. Add green onions and cook until wilted. Add spinach, parsley, dill, salt and pepper and toss.

In another bowl, beat together the milk, eggs and feta cheese. Remove spinach from heat and add milk mixture.

Using a pastry brush, brush the bottom and sides of a 11x7x2" pan with melted butter (a 9 x 13 pan works just fine). Layer 8 full sheets of phyllo dough brushing each sheet with butter allowing half of the sheet to hang over the edge. This will be folded over later to form the top crust. Pour in the spinach mixture. (It may seem a little soupy, but it's okay.) Fold excess pastry back over brushing each sheet with butter. Trim the edges off. Cut halfway through the layers in a diagonal pattern.

Bake 45 minutes or until golden brown. Let stand for 10 minutes before serving. Finish cutting through the layers.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line