Spanakopita (Spinach & Feta Pie)
This Greek spinach and feta pie is nutritious and delicious, with flaky phyllo crust. Double the recipe and freeze for future use!
- 1 lb spinach, or combination of spinach and kale
- 2 bunches parsley
- 1-2 yellow onion
- 4 garlic cloves
- 4 eggs
- 8-10 oz feta (goat or cow)
- 2 tsp dried dill weed (optional)
- Black pepper and salt
- 1 16 oz package phyllo dough, thawed according to instructions on box
- 1 cup olive oil
- optional: nigella seeds or black sesame seeds for top
To make filling:
- Bring a large pot of water to a boil.
- Add spinach to pot and stir, cooking until bright green and fully wilted. Transfer to colander to drain, running cold water over spinach until it's cool enough to handle
- If using kale, pull leaves from stem and rip into pieces, then boil until lighter green and tender.
- Using either a cheesecloth (preferred) or your hands, squeeze out as much liquid as possible.
- Preheat the oven to 325 degrees F.
- Peel and dice the onions, and mince or grate garlic cloves. Put in a large mixing bowl, then add spinach/kale, feta, eggs, and dill. Combine well with hands (more fun option) or spoon (less fun option). Set bowl aside.
- Carefully unroll the thawed phyllo sheets on a big workspace. (If you have small countertops, a kitchen table works great.)
- Grease an oven-safe pan (or two) or cast-iron skillet with olive oil. A 9x13" pan will fit these ingredients, but a combination of pie pans, brownie pans, and cake pans will work. It will all look beautiful!
- Pick up two sheets of phyllo (careful - they tear easily) and lay both in pan, with excess dough overhanging the edges. Brush with a light layer of olive oil.
- Add two more sheets to the pan, alternating the orientation if using a square pan so excess dough hangs over the other edge. If using a round pan, align the sheets slightly off kilter with the below sheets (about 15 degrees)
- Repeat until 2/3 of phyllo is used up. (Or 1/3, if you're using 2 smaller pans.)
- Transfer filling ingredients to pan and pat down to level.
- Continue to add phyllo/olive oil layers, two sheets at a time, until you've used up all phyllo (large pan) or half of the phyllo (small pan). Repeat with other pan if neccessary.
- Fold overhanging excess dough over the top and pat down a little. Brush with more olive oil if needed.
- Using a sharp knife, cut the spanakopita into squares/wedges almost all the way through, leaving the bottom layer intact. (This makes serving a lot less messy!)
- Optional: add a sprinkle of black sesame seeds or nigella seeds to the top for some visual contrast.
- Bake in the center of oven for roughly 60 minutes or until the crust is crisp and golden brown, or seal tightly with a freezer-safe bag or wrap and freeze unbaked spanakopita. Cook at 325 for slightly longer and enjoy within 1 month.