Spanakopita
A traditional Greek open pie served in Greek restaurants around the world. It is still a festive pie eaten all over Greece. Spanakopita (σπανακόπιτα) and similar pies are believed to have been made in Greece since ancient times.
I made my version where I used quite a few different herbs which gave the pie a fresh, light, and nice taste. In addition to traditional spinach, I added fresh mint, dill, and parsley.
Preparation time: 30 min preparation, 30-40 min baking
Level: Medium
Quantity: Serves four to six
Ingredients:
250 to 350 g of baby spinach
A handful of mint leaves
A handful of fresh dill
A handful of fresh parsley
250 to 300 g feta cheese crumbled into pieces
2 eggs
250 g filo dough
100 g of melted butter for brushing the dough
2 tbsp cooking oil for frying
1 medium onion finely chopped
3-4 medium garlic cloves chopped
Black pepper and a little sea salt for seasoning (feta itself is relatively salty)
Preparation:
- Heat a thick-bottomed pan over medium heat, pour the spinach in parts, mix, and let it shrink.
- Crumble the feta cheese into pieces in a bowl and when the spinach has shrunk, add it to the cheese. 3. 3. Finely chop the garlic and onion and fry in a little cooking oil for a few minutes and add to the cheese and spinach mixture.
- Finely chop the parsley, mint, and dill and add to the filling mixture.
- Add two eggs and a little salt and black pepper. Stir the mixture until smooth.
- Melt the butter in a pan, grease a heatproof pan or baking dish with butter, and line it with a layer of phyllo dough. Brush lightly with butter.
- Stack eight layers of phyllo dough one on top of the other in this way, buttering the next layer each time.
- Pour the filling mixture into a form covered with phyllo dough and spread evenly. Cover the filling with eight layers of filo pastry, buttering each layer again.
- When the last layer is placed, set the dough so that it remains nice on top and closed at the edges.
- Brush the last layer generously with butter and bake at 200 degrees C for 35-40 minutes until the pie is golden brown.
- When the pie is ready, let it stand for 10 minutes or a little longer, then it is better to cut it.
- Eat warm, but the pie is also very good when cooled.
Ready!!
