Spanakopita
Spanakopita is a Greek spinach pie.
- Prep
- 26 min
- Cook
- 1 hr 1 min
- Total
- 1 hr 27 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Preheat oven to 180°C (350°F).
Procedure
Wash the spinach, remove large stems, and chop. Place in a steamer over boiling water and steam for 2 minutes, or until wilted and reduced in volume. Drain, pressing out any liquid with the back of a spoon.
Procedure
Heat the oil in a large skillet. Add onion and cook over medium heat until slightly tender. Add scallions and cook until limp. Remove from heat. Stir in parsley, dill, nutmeg, salt and pepper.
Procedure
Add the cheeses, spinach, and lemon juice to the skillet. Mix. Add eggs and mix again gently.
Procedure
Brush a 9x12-inch baking dish with some of the butter. Lay a sheet of phyllo dough across the bottom of the dish, covering the entire surface and letting the edges fold upward against the sides. Brush with butter, and place another sheet on top. Continue layering the phyllo (brushing each sheet) until the bottom of the dish is covered with about 8 sheets.
Procedure
Place half of the spinach filling on top of the phyllo, smoothing out with a rubber spatula until evenly distributed.
Procedure
Cover the filling with 5–8 phyllo sheets, brushing each layer with butter. Place remaining spinach filling on top and smooth as above.
Procedure
Cover with 5–8 phyllo sheets, brushing with butter as above. Roll up all overhanging phyllo sheets and crumble any broken sheet bits on top. Drizzle any remaining clarified butter over top.
Procedure
Place the spanakopita in the oven on a medium rack. Bake for 45 minutes, or until puffed and golden. Let sit for 10 minutes before cutting and serving.
Notes, tips, and variations
You can double or triple this recipe and make 2 huge baking dishes. This is just as fabulous as a leftover.
Notes, tips, and variations
Instead of phyllo pastry, you can use pizza dough purchased from the supermarket dairy section as a quick and delicious alternative.
Photo: Stu Spivack · CC BY-SA 2.0 · https://creativecommons.org/licenses/by-sa/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 11 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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