4.0 from 3 votes
Spanakopita
How to make a refreshing Greek spinach pie the traditional way: Spanakopita!
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 25 mins
Servings: 6 to 8
Course:
Main Course
Cuisine:
Greek
Ingredients
- 1 kg – 2 lbs. spinach fresh (or thawed frozen)
- 375 gms – 13 oz. chilled phyllo pastry sheets (or thawed frozen phyllo sheets (I had a few sheets left in the end)
- 300 gms – 2 cups Greek feta cheese crumbled
- 30 gms – 1 oz. dill finely chopped
- 1 red onion chopped
- 2-3 shallot onions chopped
- 1 bunch spring green/eshallots onions, white and pale green parts chopped
- 1 large leek white part chopped
- Optional crushed garlic clove only use one
- One half nutmeg freshly grated (optional but highly recommended)
- 1 to 2 large eggs
- 4 tbsp extra virgin olive oil
- 1 large handful breadcrumbs or cous cous, cracked wheat to absorb excess liquid
- 120 ml – ½ cup softened butter or olive oil or a combination for the phyllo sheets
- salt and pepper to taste
Notes
- The filling can be stored in the fridge for a day or two if well covered.
- You can freeze the unbaked spanakopita to be baked for later, add 30 minutes extra to the above baking time.