Spanakopita Pie. Spanakopita (Greek Spinach Pie). this link is to an external site that may or may not meet accessibility guidelines. Do not unmold; wrap pan in plastic and chill. Assemble spanakopita: Place a tablespoon of spinach mixture on the corner nearest you on one strip of phyllo.

https Angelo's Mom Makes Spanakopita - Greek Spinach Pie. Spanakopita meaning "spinach pie", is a Greek savory pastry, typically with spinach and feta cheese filling. It is similar to the börek pastry of other eastern Mediterranean cultures. You can have Spanakopita Pie using 12 ingredients and 9 steps. Here is how you cook that.

Ingredients of Spanakopita Pie

You need 8 oz of phyllo dough, defrosted (my package of phyllo dough contains 2 rolls of 8 oz each).
You need 3 of large bunches of fresh spinach.
Prepare 2 of large leeks.
You need 1 of red onion.
You need 2 cloves of garlic.
Prepare 1 Tbsp of chopped fresh oregano leaves.
You need 1 Tbsp of chopped fresh dill.
You need 1 of bay leaf.
It's 8 oz of feta cheese.
It's 4 of eggs.
You need 1/2 stick of butter + 1 stick.
It's of Salt and white pepper.

The traditional filling comprises chopped spinach, feta cheese, onions or scallions, egg, and seasoning. Spanakopita (Greek spinach pie) is one of the most popular Greek dishes, that is known and loved To prepare an authentic spanakopita recipe, feta cheese is crumbled and mixed with spinach into a. Spanakopita Pie - an easy, healthy recipe for spanakopita, with double the spinach filling, made in Fill the pie: Place the cooled spinach filling in the middle and spread it out. Spanakopita is a popular Greek spinach and feta pie that makes a great vegetarian meal option.

Spanakopita Pie step by step

Chop the allium - finely chop the garlic, cut the red onion in half and then into thin half moons. Chop off the the green portion of the leek, cut the rest into thin spirals and wash very well, pushing aside the spiral layers into individual rounds as you wash. Leeks are very gritty so spend time on this or you will regret it when you eat the finished dish..
Melt half a stick of the butter in a deep pan over low heat and add the allium trio as is it melting. Stir from time to time as you prepare the rest of the dish..
Since spinach is also very gritty, make sure that you cut of the stems and wash the leaves exceedingly well. Allow to drain and the tip onto a clean dish towel to dry well or spin in your salad dryer..
Add the chopped herbs and the bay leaf to the allium mixture and stir to combine. Then add the spinach, a large handful at a time, and - as soon as it wilts - add another. Stir to combine and cook all of these ingredients until softened, stirring from time to time. Transfer from the pot to a large bowl, squeezing out and leaving behind, as much liquid as you can. Set aside in the fridge to cool..
Once the filling is cool, press with the back of a large spoon to see if you can remove any more liquid. Remove the bay leaf. Mix in the eggs and stir very well to combine. Crumble in the feta and stir lightly to combine without turning the feta to paste. Add salt and white pepper to taste, taking into account that the feta is salty..
When ready to assemble, melt the remaining stick of butter. Yes, it is a lot. Well, you don't eat this every day. Butter the bottom and sides of a 9 inch spring form pan well with some of the melted butter..
Preheat the oven to 350..
Open the package of phyllo dough and unwrap. Randomly add layers of several sheets of the dough; allow all of the over flow to hang over the edges. Brush each layer with melted butter before you add the next. Once you have added the final piece of phyllo to the pan, tip in the filling and fold the phyllo dough overhang over the top. With your hands, push the layers on top into waves and whirls and then brush the top well with the remaining butter..
Bake for one hour and allow to cool to room temperature in the ring before serving. After an hour open the ring and, voilà, crispy buttery goodness..

I use my spinach and feta pie filling to make my small appetizer-sized spinach pies. Spanakopita is a tasty Greek savory pie filled with spinach, eggs, and feta, daily served as snack This spinach and feta pie has ancient root and probably has been influenced by the Ottoman cuisine. I learned to make spanakopita, the Greek spinach and feta casserole encased in filo dough, from a variety of sources — even without the benefit of a Greek grandmother by my side. Spanakopita is a Greek spinach pie consisting of a buttery, flaky phyllo pastry with a filling of cooked spinach, lemon juice, feta cheese, and sometimes dill. It can be served either as a small snack.