1/1 Photo of Athena's Spanakopita (Spinach and Feta Pie)
1 hr 5 mins
Member #610488's Note:
This recipe is from a local Greek restaurant. You can freeze the spanakopita wrapped well in plastic wrap. Bake the spanakopita frozen and increase the baking time by 5 to 10 minutes.
My Private Note
Units: US | Metric
- 2 (10 ounce) bags curly spinach leaves, rinsed
- 1/4 cup water
- 3 cups feta cheese, rinsed patted dry and crumbled into fine pieces
- 3/4 cup whole-milk Greek yogurt or 3/4 cup full fat sour cream
- 4 medium scallions, sliced thin
- 2 large eggs, beaten
- 1/4 cup fresh mint leaves, minced
- 2 tablespoons fresh dill leaves, minced
- 3 medium garlic cloves, minced
- 1 teaspoon lemon zest, grated
- 1 tablespoon lemon juice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1Place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate. Microwave on high power until spinach is wilted and decreased in volume by half, about 5 minutes. Using potholders, remove bowl from microwave and keep covered, 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid.
- 2Transfer spinach to cutting board and roughly chop. Transfer spinach to clean kitchen towel and squeeze to remove excess water. Place drained spinach in large bowl. Add remaining filling ingredients and mix. Preheat oven to 375 degrees F and line rimmed baking sheet with parchment paper.
- 3Using pastry brush, lightly brush 14 by 9-inch rectangle in center of parchment with melted butter to cover area same size as phyllo. Lay 1 phyllo sheet on buttered parchment, and brush thoroughly with melted butter. Repeat with 9 more phyllo sheets, brushing each with butter (you should have total of 10 layers of phyllo).
- 4Spread spinach mixture evenly over phyllo, leaving 1/4 inch border on all sides. Cover spinach with 6 more phyllo sheets, brushing each with butter and sprinkling each with about 2 tablespoons Pecorino cheese. Lay 2 more phyllo sheets on top, brushing each with butter (these layers should not be sprinkled with Pecorino).
- 5Working from center outward, use palms of your hands to compress layers and press out any air pockets. Using sharp knife, score pie through the top 3 layers of phyllo into 24 equal pieces. Sprinkle with sesame seeds.
- 6Bake until phyllo is golden and crisp, 20 to 25 minutes. Cool on baking sheet 10 minutes or up to 2 hours. Slide spanakopita, still on parchment, to cutting board. Cut into squares and serve.
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Nutritional Facts for Athena's Spanakopita (Spinach and Feta Pie)
Serving Size: 1 (200 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 491.1
- Calories from Fat 308
- Total Fat 34.3 g
- Saturated Fat 21.0 g
- Cholesterol 164.3 mg
- Sodium 1219.8 mg
- Total Carbohydrate 28.8 g
- Dietary Fiber 3.5 g
- Sugars 4.0 g
- Protein 18.8 g
The following items or measurements are not included:
pecorino romano cheese