Spanakopita (Spinach Pie)

Phyllo (pita) pastries are commonplace in Greek cuisine and are prepared throughout the year with a wide variety of ingredients. These delicious pies can be found in gas stations all over the country and are considered junk food. Pretty healthy junk food from an American perspective.

As the seasons change, the pitas change. In the fall you will see a squash, honey, and nut version.  On the island of Ikaria, the variety of leafy greens is incredible, and the families on this island eat healthy “junk food” year round. However, spanakopita (spinach pie) is expected during Greek Easter.

Spanakopita (Spinach Pie)

Print Recipe

Ingredients

  • 1 lb. of phyllo
  • ½ lb. of butter
  • 2 bags of baby spinach cleaned and washed
  • 1 bunch of fresh dill
  • 2 large stems of leek
  • 1 package of cream cheese
  • 6 eggs
  • 1 lb. of feta cheese
  • Pepper to taste

Instructions

1

Begin by washing the leek, cut the green tops off, slicing the white part lengthwise down the sides, and soak the sliced leek in water.

2

In a Cuisinart, chop the washed leek and dill then place in a large mixing bowl.

3

Using the Cuisinart again, add cream cheese, eggs, and ½ lb. of feta and blend until creamy.

4

Add this and the bags of washed spinach to the large mixing bowl with the leek and dill.

5

Hand toss until mixed well. Using the remainder of the feta, crumble it in your hands and add to the mixture.

6

Next, remove the phyllo from the plastic and place a damp towel over it to prevent drying.

7

Taking the first sheet, butter the top, and place butter side down inside your baking dish.

8

Then add the second sheet on top in the same way.

9

Butter each layer until you have completed six sheets.

10

Pour the spinach mixture on top of phyllo and spread it evenly to reach all of the corners.

11

Finish the pie crust by using the remainder of the phyllo and the same buttering process.

12

When you finish, roll the edges over and score the phyllo into the desired pieces.

13

Cook at 350° for one hour, or until very golden brown.

Notes

When you remove the pie from the oven, take the middle piece from the pan and let the pie release the heat to prevent it from getting soggy.

 

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