SPANAKOPITA (GREEK SPINACH PIE)
Provided by Cat Cora
Categories main-dish
Time 4h15m
Yield about 10 to 12 servings
Number Of Ingredients 16
Steps:
- In a food processor, pulse the flour and salt until combined. Add the shortening and pulse until the mixture resembles cornmeal mixed with pea-sized bits, about 10 times. While the motor is running, drizzle in the water until a dough forms.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
- Preheat oven to 350 degrees F.
- Grease a 9 by 13-inch baking pan. Divide the dough in half; press half the dough up and around the inside of the pan. Set the remaining dough aside covered with plastic wrap.
- Line the pan with foil and fill with dried beans. Bake the dough for 20 minutes and remove the beans and foil. Continue baking the crust until golden brown, about 10 minutes more. Let the pan cool on a rack.
- Meanwhile, make the spinach filling: Heat the oil in a large saucepan over medium-high heat. Add the onions and cook, stirring, until lightly browned, about 6 minutes. Add the rice and cook, stirring occasionally, for 2 minutes. Add the spinach, little by little (adding more as the previous batch wilts), and cook, stirring, until completely wilted. Season with the salt and pepper and stir in the parsley, dill, and scallions.
- Drain the spinach mixture in a colander in the sink and let cool.
- Once the spinach is cool, stir in the feta and spread the mixture into the crust. Roll the remaining dough out on a well-floured surface, into a rectangle large enough to cover the baking pan. Top the spinach with the dough and pinch around the sides to seal. Score the top of the pie in the center, brush the surface of the dough with egg wash, and bake until golden brown, about 40 minutes.
- Remove the pie from the oven, let cool, cut into squares and serve.
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Rinthujan Rinthujan
[email protected]This spanakopita is so delicious. I can't wait to make it again!
Sammy Sithole
[email protected]I love that this spanakopita is not too heavy. It's the perfect meal for a light lunch or dinner.
Arishd Ali
[email protected]This recipe is a great way to introduce kids to spinach. My kids love it!
Rajput 111 TV
[email protected]This spanakopita is so easy to make. I can have it on the table in less than an hour.
Tamim Sk
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover spinach.
Alivia Maskell
[email protected]This spanakopita is the perfect comfort food. It's warm, cheesy, and delicious.
Primo Hernandez
[email protected]The phyllo dough in this recipe is amazing. It's so crispy and flaky.
Qamrush Ishrat
[email protected]I love that this recipe uses fresh spinach. It gives the pie a really bright and flavorful taste.
Rebecca Seton
[email protected]This is the best spanakopita recipe I've ever tried. It's so easy to make and it always turns out perfect.
Priyanka Yadav
[email protected]I made this spanakopita for a potluck and it was a huge success. Everyone loved it!
mobiles trailer-
[email protected]This recipe is very versatile. I've made it with different types of cheese and herbs, and it's always delicious.
Umar Afridi
[email protected]I used frozen spinach in this recipe and it worked out just fine. The pie was still delicious.
Purity Kariuki
[email protected]I added some crumbled sausage to the filling for a little extra flavor. It was delicious!
M Salam
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The filling is so flavorful and the phyllo dough is always perfectly crispy.
md ohab
[email protected]This was my first time making spanakopita, and it turned out great! The instructions were easy to follow and the pie was beautiful and delicious.
Involve Absolve
[email protected]I'm not usually a fan of spinach pie, but this recipe changed my mind. The combination of spinach, feta cheese, and herbs was delicious. I also loved the crispy phyllo dough.
Alaii Fskg
[email protected]This spanakopita was a huge hit with my family! The filling was perfectly seasoned and the phyllo dough was crispy and flaky. I will definitely be making this again.