ATHENA'S SPANAKOPITA (SPINACH AND FETA PIE)
This recipe is from a local Greek restaurant. You can freeze the spanakopita wrapped well in plastic wrap. Bake the spanakopita frozen and increase the baking time by 5 to 10 minutes.
Provided by Member 610488
Categories Savory Pies
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate. Microwave on high power until spinach is wilted and decreased in volume by half, about 5 minutes. Using potholders, remove bowl from microwave and keep covered, 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid.
- Transfer spinach to cutting board and roughly chop. Transfer spinach to clean kitchen towel and squeeze to remove excess water. Place drained spinach in large bowl. Add remaining filling ingredients and mix. Preheat oven to 375 degrees F and line rimmed baking sheet with parchment paper.
- Using pastry brush, lightly brush 14 by 9-inch rectangle in center of parchment with melted butter to cover area same size as phyllo. Lay 1 phyllo sheet on buttered parchment, and brush thoroughly with melted butter. Repeat with 9 more phyllo sheets, brushing each with butter (you should have total of 10 layers of phyllo).
- Spread spinach mixture evenly over phyllo, leaving 1/4 inch border on all sides. Cover spinach with 6 more phyllo sheets, brushing each with butter and sprinkling each with about 2 tablespoons Pecorino cheese. Lay 2 more phyllo sheets on top, brushing each with butter (these layers should not be sprinkled with Pecorino).
- Working from center outward, use palms of your hands to compress layers and press out any air pockets. Using sharp knife, score pie through the top 3 layers of phyllo into 24 equal pieces. Sprinkle with sesame seeds.
- Bake until phyllo is golden and crisp, 20 to 25 minutes. Cool on baking sheet 10 minutes or up to 2 hours. Slide spanakopita, still on parchment, to cutting board. Cut into squares and serve.
Nutrition Facts : Calories 491.1, Fat 34.3, SaturatedFat 21, Cholesterol 164.4, Sodium 1219.8, Carbohydrate 28.8, Fiber 3.5, Sugar 4, Protein 18.9
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Azan chang Azan chang
[email protected]I'm allergic to feta cheese, so I used a vegan feta cheese alternative. It worked great and the spanakopita was still delicious.
suleman Mohammed
[email protected]This spanakopita is delicious, but I found the filo dough to be a little too thick. I'll try using a thinner dough next time.
Natasha Beach
[email protected]I've never made spanakopita before, but this recipe made it easy. It turned out great!
Ntest tharu
[email protected]This spanakopita is a little time-consuming to make, but it's worth it. It's so delicious and impressive.
Fact Clinton
[email protected]I'm not a big fan of spinach, but I loved this spanakopita. It's so flavorful and the filo dough is perfectly crispy.
Samantha Hoekstra
[email protected]This is the best spanakopita recipe I've ever tried!
Manish Gautam
[email protected]I've made this spanakopita several times and it's always turned out perfectly.
Tarekur Rohman
[email protected]This spanakopita is so easy to make and it's always a hit with my family.
Gaurav Shrestha
[email protected]I love the combination of spinach, feta, and filo dough in this recipe. It's always a crowd-pleaser.
Aphiwe Ndlazi
[email protected]This spanakopita is amazing! The perfect balance of flavors and textures. I highly recommend it.
Lul Eli
[email protected]This was my first time making spanakopita and it turned out great! The instructions were easy to follow and the dish was delicious. I'll definitely be making it again.
Ahmad Tahir AD
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I usually add a little extra feta cheese and spinach, and I also like to use a mix of fresh and frozen spinach.
Zizo Dominica
[email protected]This spanakopita recipe is a keeper! The flavors are amazing and the texture is perfect. I've made it twice now and both times it's been a hit with my family and friends.