When I saw Closet Cooking’s spanakopita recipe a while back, I became to determined to make it myself. Spinach pie is probably in my top 10 of favourite foods; I love feta, and combined with butter, dill and fresh spinach, well, I’m pretty much in heaven.

I remember having some great spinach pie in Greece, and my aunt makes one of the best version of spanakopita I’ve had. I’d love a recipe that is as good as either of those, and this one comes pretty close. I made some personal changes to the recipe listed on Closet Cooking, such as adding more feta to less spinach, using and using sweet red onion instead of green onions. So here’s my version of a tasty, flaky, buttery spinach pie! It really is quite nice, with little tangy punches of feta, dill overtones, fresh spinach and a lot of butter.

Spanakopita: Greek Spinach Pie
Adapted from Closet Cooking
Makes one 8×8 pan

3/4 pound spinach
7 ounces crumbled feta cheese
1/4 cup chopped fresh dill (Next time, I would add even more than this)
1/2 large red onion, finely chopped
1 egg, lightly beaten
salt and pepper to taste
1/4 cup butter
phyllo dough (thawed over night in the fridge)

1. Steam the spinach until it wilts. Run the spinach under cold water to stop the cooking process. Squeeze the spinach and drain.

2. Sautee the chopped red onion in a tablespoon of butter. Put aside.

3. Mix the spinach, crumbled feta, dill, onion, egg, salt and pepper in a large bowl.

4. Brush the bottom of an 8×8 inch baking dish with butter.

5. Brush the top of a sheet of phyllo dough with butter and place it in the pan.

7. Repeat placing phyllo on top, then buttering, until you have 6-8 layers, depending on how thick you want the crust.

8. Place the spinach mixture on top of the phyllo dough.

9. Brush the top of a sheet of phyllo dough with butter
and place it on the spinach. Repeat until you have 6-8 layers depending on how thick you want the crust.

10. Bake in a preheated 350F oven until golden brown on top, about 30-50 minutes.

I found it was quite nice straight out of the oven, but as it cooled on the counter, the flavours mellowed a little and it tasted better and better as time went on.

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.