Spinach pies, oh, they’re like a warm hug from the oven! Imagine the flakiest crust embracing a luscious, cheesy spinach filling—it’s like your taste buds are dancing in a spring meadow. Whether you’re a seasoned chef or just someone who loves a good, hearty dish, these spinach pie recipes are like finding your favorite pair of socks—unexpectedly delightful and endlessly comforting.
Steps
- Preheat your oven to 325°F (163°C) to get it ready for baking the pie.
- Ensure the spinach is thoroughly drained of all liquid, squeezing it by hand if necessary, before mixing it with the other filling ingredients.
- Combine the spinach, finely chopped parsley, onion, garlic, olive oil, eggs, crumbled feta cheese, dill weed, and black pepper in a mixing bowl until well blended.
- Carefully unroll the phyllo dough and keep the sheets between two slightly damp kitchen cloths to prevent them from drying out.
- Brush a 9.5″ x 13″ baking dish with olive oil, then line it with two sheets of phyllo, allowing them to cover the sides, and brush with more olive oil.
- Continue layering the phyllo sheets in the dish, two at a time, brushing each layer with olive oil, until about two-thirds of the phyllo is used.
- Spread the spinach and feta filling evenly over the prepared phyllo crust.
- Lay two more phyllo sheets on top of the filling, brush with olive oil, and repeat the layering process until all sheets are used, finishing with a layer brushed with olive oil and sprinkled with water.
- Fold any overhanging phyllo edges neatly and brush them with olive oil. Cut the spanakopita partially into squares before baking.
- Bake the pie for about 1 hour, or until the top is golden brown and crispy. Once done, remove from the oven, finish cutting into squares, and serve warm.
Ingredients
- 16 oz frozen chopped spinach, thawed and thoroughly drained
- 2 bunches flat-leaf parsley, stems removed and finely chopped
- 1 large yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 4 large eggs
- 10.5 oz high-quality feta cheese, crumbled
- 2 teaspoons dried dill weed
- Freshly-ground black pepper, to taste
- 1 package (16 oz) phyllo dough, properly thawed
- 1 cup extra virgin olive oil, more if needed
FAQ
- What are the main ingredients in the spanakopita filling?
- The classic spanakopita filling primarily consists of spinach and feta cheese. Additional flavors come from fresh herbs like parsley and dried dill weed, along with onions and garlic. To bind these ingredients, eggs are used.
- Do I need to pre-cook the spinach for spanakopita?
- No pre-cooking is required for the spinach if you use frozen spinach. Just ensure it’s fully thawed and thoroughly drained of any liquid. If opting for fresh spinach, it should be cooked with onions and garlic, then drained and cooled before mixing.
- How do I handle phyllo dough when making spanakopita?
- Phyllo dough should be thawed properly by leaving it in the fridge for 12-14 hours. When working with it, place the sheets between two slightly damp kitchen towels to prevent tearing. Brush each layer with olive oil to maintain its crispness during baking.
- Can spanakopita be prepared in advance?
- Yes, spanakopita can be assembled a day ahead of time. Just cover it tightly and refrigerate until you’re ready to bake. Already cooked spanakopita can be stored in the fridge for up to three days or frozen for later use.
- What dishes pair well with spanakopita?
- Spanakopita can be served as a side dish alongside lamb or lemon chicken during holiday meals. It also stands as a main dish when paired with salads like Greek salad or Mediterranean chickpea salad, and dips such as Tzatziki or Roasted Garlic Hummus.
Tips
- Properly Thaw Phyllo Dough: Ensure that the phyllo dough is thawed correctly by keeping it in the refrigerator for 12-14 hours before use. Avoid removing it from the package during thawing to prevent moisture from making the sheets sticky and difficult to manage.
- Drain Spinach Thoroughly: If using frozen spinach, make sure it is fully thawed and all excess moisture is squeezed out by hand. This prevents the filling from becoming too wet and ensures a crisp crust.
- Use Quality Ingredients: Opt for high-quality feta cheese, as it is crucial for the authentic taste of spanakopita. Additionally, using fresh herbs like parsley and dill will enhance the flavor of the filling.
- Brush Phyllo with Olive Oil: Lightly brush each layer of phyllo dough with extra virgin olive oil. This helps in achieving a golden, crispy texture. Be careful not to overdo it to maintain the lightness of the pastry.
Equipment
- Baking Dish – A 9 1/2″ X 13″ baking dish is recommended for assembling and baking the spanakopita.
- Pastry Brush – Essential for brushing olive oil onto the layers of phyllo dough.
- Damp Kitchen Towels or Paper Towels – Used to keep the phyllo dough sheets from drying out while assembling the dish.
- Mixing Bowl – For combining the spinach filling ingredients.
