Spanakopita – Spinach and Feta Cheese Pie

Who does not love phlyllo dough (filo dough)? Seriously. Paper thin sheets of unleavened flour dough, typically brushed with butter or olive oil, and baked until golden brown. You could figure out so many ways to make some dishes just out of that. I am exploring the whole phyllo dough experience lately, and granted, I made some killer baklava back in the the day, but I wanted to do something Greek this weekend, only due to the fact that I was not able to attend the annual Greek Fest held in Milwaukee, Wisconsin. I could not get Greek chicken off of my mind, as well as baklava, so I decided to take things into my own hands and get down and make spanakopita.

Spanokopita
Spanokopita

Say that three times. Spanakopita. My kids had fun trying to say it as they watched me make this really simple, yet super delicious dish. Spanokopita reminds me a lot like baklava, however it is so much more savory as it includes feta, spinach, and parsley.

This takes about 20 minutes to prepare, and about 25 minutes to bake, and on your table in no time.

Ingredients:

  • 1/2 pound of phyllo dough, thawed
  • 1/3 cup of oil
  • 3 cloves of garlic, sliced
  • generous pinch of salt
  • generous pinch of pepper
  • 1/4 cup of flat leaf parsley, finely chopped
  • 12 oz bag of fresh spinach
  • 1 bunch of green onions, ends and tips tossed, sliced
  • 1/4 cup of red onion, diced
  • 10 oz great feta cheese, crumbled
  • 2 eggs, beaten
  • 12 tbsp butter, melted

Begin my making a garlic oil. This is easy, as you will bring your olive oil to medium heat in a pan, adding your garlic, and let cook until a light golden brown, being careful not to burn it. Remove the garlic with a slotted spoon, and let the oil sit in the pan. Next, add roughly a tablespoon of the olive oil to a deep skillet and bring to a medium to high heat. Add half of your spinach to the skillet. Cook this until it wilts, approximately 1 minute. Remove the wilted spinach to a strainer to remove as much water from the spinach as possible. Repeat this process with the rest of the spinach.

Next, bring the remaining oil back to heat and add in your scallions and red onion, cooking just until soft. Add in your parsley, and spinach, mixing well. Remove from the skillet and place in a small bowl to let cool.

Spanokopita
Spanokopita

To a larger bowl, beat your eggs, and add the feta cheese, mixing until nice and creamy. Toss in the cooled spinach mixture, and combine.

Preheat your oven to 350 degrees. As the oven preheats, melt your butter.

To a large baking pan, use your pastry brush, and lightly coat the pan with some melted butter. Open your phyllo dough, and cover with a towel as it can harden on you if you do not move quickly. You will lightly butter each top of the phyllo, adding six pieces on the bottom, remembering to lightly brush butter on each sheet. Once you have six down, spread the spinach and cheese mixture evenly over the top. Repeat your process with six more sheets. Add more spinach and cheese to the top, and place eight buttered sheets on top.

Bake for approximately 25-28 minutes, until you have a great golden brown color. Remove and let this cool and set before your slice into it.

Trust me on this one, it is really good. Creamy, flaky, and just watching my wife it it, really comforting. I hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts on “Spanakopita – Spinach and Feta Cheese Pie

  1. Handling phyllo can be tricky, though, right? Worth it I suppose, as your recipe brings to mind a type of creamed spinach (in a great way) layered between those buttery, crisp phyllo sheets. Mmmmm, maybe I better rethink my anxiety about phyllo!

    Anyway, I found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.

    Best,
    Casey
    Editor
    http://www.tastestopping.wordpress.com

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