- 1 pkg Phyllo pastry
- Melted butter or olive oil (to brush on the phyllo)
- For the Filling:
- 2 lbs fresh spinach, washed, trimmed, and roughly chopped
- 8 green onions, including green stems, finely chopped
- 4 tbsp finely chopped fresh dill
- 12 ounces feta cheese, crumbled
- 2 eggs, beaten
- Freshly ground black pepper
- 1 tbsp Olive oil
In Greece, Spanakopita is mostly eaten as a snack, an alternative to tiropita. In restaurants it can be served with tzatziki sauce and a Greek salad.
Spanakopita has become a popular item in Greek restaurants worldwide, and is served as either a light meal or an appetizer.
Enjoy our other Spanakopita recipe as well!
To prepare the filling:
Blanch the spinach in boiling water, drain thoroughly, remove to a bowl and allow to cool. Add all the other ingredients and combine well.
To assemble the pie:
Preheat the oven to 350F, Unwrap the phyllo pastry on a flat surface and cover with a damp tea towel. Lightly oil a 12-inch square baking dish. Place half the phyllo sheets in the bottom of the dish, brushing each sheet with the melted butter as it is added. Add all the filling and then spread the remaining phyllo sheets on top, brushing each one with the melted butter. Sprinkle a little water on top to prevent the phyllo from burning. Bake fro 40 to 45 minutes or until the top is golden brown. Eat either hot or cold.
Serves 6 to 8