Spanakopita Spinach Pie Recipe

Spanakopita Spinach Pie Recipe

  • Makes: 1 1/2 dozen pitas (8-10 Servings)
  • Ready In: 50 mins
  • Prep Time: 15-20 mins
  • Cook Time: 35-40 mins

This is a great family bonding recipe that works well with an assembly line type crew. It is a good way to get the kids involved with the meal making process and can be lots of fun for everyone.

This is a fairly labor-intensive project, so when the mood strikes go for it. This makes about a dozen and a half, so freeze what you don’t immediately eat for a later time. If you have never worked with phyllo dough before, it’s a fantastic vessel for both savory and sweet recipes. It is, however, a pain to work with, so be prepared to loose a few sheets from either drying out, or tearing. The best way to keep phyllo as your friend, is to roll it out and keep it covered with a barely damp tea towel. (If your towel is too wet, it will ruin the very thin sheets of dough and make them gooey and un-usable). Phyllo dough must be layered sheet upon sheet, (about 5 sheets), in order to be strong enough to hold up to whatever you might be filling inside. Between each layer, paint with a pastry brush, either melted butter or olive oil. You don’t have to saturate each layer, but do get all the sides and a majority of each sheet should be moist.

    Nutritional Information (per serving)

  • Calories: 140
  • Fat: 11g
  • Protein: 5g
  • Sodium: 261mg
  • Carbohydrates: 5g
  • Fiber: 2g
  • Sugar: 1g

Ingredients:

  1. 2 lbs spinach, washed
    1 yellow onion, diced
    drizzle of olive oil
    about 3/4 lbs feta cheese
    1 cup chopped fresh parsley
    1/2 cup toasted pine nuts
    pinch or two of freshly grated nutmeg
    salt and pepper
    juice from 1 lemon
    1 package of PHYLLO DOUGH, thawed. (usually in frozen dessert section)
    1 stick of unsalted butter, melted. (or about 1/2 cup of olive oil)

Directions:

    1. Preheat oven to 375
    2. In a large pot, saute spinach and the drain very well, pressing out any extra liquid.
    3. In a medium saute pan, heat oil and saute diced onion until transparent.
    4. Once spinach and onions are cool, combine in a large bowl, along with parsley, feta, pine nuts, nutmeg, salt and pepper and lemon juice. Taste this and alter any seasonings.
    To Assemble:
    1. Make sure phyllo has completely thawed out if frozen.
    2. Unwrap phyllo and lay out flat. Cover with a barely damp tea towel, keep covered through out this process.
    3. Find a clean working space (I use a large cutting board). Start with one layer at a time. Lay first layer down and working with a pastry brush, paint butter over sheet, not soaking, but relatively coated.
    4. Place second sheet on top of buttered sheet and repeat 5 times, keeping the last layer dry -NO BUTTER.
    5. If you find that your phyllo is tearing, you can patch it by over-lapping each little torn piece and using the melted butter or oil to seal the places where you have improvised.
    6. Cut 3 even strips down the sheets, about 2.5 inches apart. You will have 4 columns.
    7. At the top of each column, drop about 2 tbls spinach mixture and begin to roll each column into a triangle (see below). Paint a little extra butter over the triangle and seal up any unsealed edges.
    8. Place on a baking sheet with parchment paper. Bake until golden brown and crispy, about 25 minutes. Serve hot.

    Note: These can be made vegan by replacing butter with olive oil and firm tofu replaces feta.

Celeste Kellerhouse

Celeste is a hunter of bargains -- but doesn't cut corners when it comes to food. Creating her own fresh dishes she shares on her own blog Meals at Home.

Enter your message.

Your email address will not be published. Required fields are marked *