Spanakopita (Greek “σπανάκι + πίτα”, spinach + pie) is a Greek pastry with a filling of spinach, feta cheese (sometimes in combination with anthotyro, which is a soft white cheese similar to ricotta), onions or green onions, egg, and seasoning. The filling is wrapped in layers of phyllo pastry with butter and/or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings.
It is mostly eaten as a snack in Greece, and it can be an alternative to tyropita.
Preparation time: 1 hour – 1.15 minutes
Baking time: 45 minutes – 1 hour
- 1 kilo fresh spinach rinsed and squeezed
- 5-6 spring onions, finely chopped
- 1 onion, finely chopped
- 1 cup parsley, finely chopped
- 1 cup dill, finely chopped
- 1 cup olive oil, divided
- 3 eggs, lightly beaten
- 1/2 cup anthotyro cheese
- 1 cup crumbled feta cheese
- Salt & Peper
- 1 dose homemade Dough
Prepare dough for pies (see step by step instructions How to… make dough) and let it rest for 30 minutes or more, covering with a clean napkin.
Wash spinach and all other herbs. Put spinach in a bowl and sprinkle with salt and leave it for a while, but be careful not to put too much because we will not wash it away. After a while, squeeze spinach to remove its fluids. When it’s done add all the herbs finely chopped and add eggs, cheese, 1/4 cup olive oil (saving the remaining to oil tin and pie), salt and pepper. Mix well.
The other way is to make the phyllo in you pasta machine, which will make long sheets. Make two 25 cm. pieces each which press together to join into a bigger piece.
Brush phyllo with olive oil.
Place on one side plenty of filling and roll up pressing the edges so that filling doesn’t fall out. When finished, twist both edges in opposite direction and pull a little to fit in a 40 Χ 30 Χ 5 oiled tin. If you use a round tin start in the middle and give it a spiral shape. Repeat until you fill up the tin.
Brush with olive oil on top and bake in a preheated oven to 180ο C/ 350ο F. Bake until golden c brown on top.
You can make the spanakopita in many ways.
If you can roll out a big round sheet of phyllo, after oiling the baking tin spread the phyllo sheet to cover the sides as well. Spread the filling on the dough and then roll out a second sheet, which has to be the size of your tin. Join the two sheets together by pressing them together and oil the top phyllo. Score and bake as above.
If you are making it with store bought phyllo make sure to thaw it at least one hour before beginning the procedure. Oil your baking tin and then each phyllo you place in the tin you will have to brush it with olive oil or with butter. Place at least ten phyllos then the filling and continue with another ten phyllos on top, brushing each phyllo as previously done. Score the surface (but do not cut through) with a sharp knife and bake in a preheated oven until the phyllo becomes golden brown.