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    You are in: Home / Recipes / My Big Fat Greek Spinach Pie Recipe
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    My Big Fat Greek Spinach Pie

    My Big Fat Greek Spinach Pie. Photo by The Spice Guru

    1/2 Photos of My Big Fat Greek Spinach Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    45 mins

    25 mins

    The Spice Guru's Note:

    My recipe for Spanakopita -- one of the most popular Greek dishes.

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    Units: US | Metric




    1. 1
      THAW phyllo dough according to package directions; PLACE oven rack in lower third position; PREHEAT oven to 425°F ; SELECT a 14 x 9 deep metal baking sheet pan; SPRAY inner baking sheet surface with non-stick cooking spray; INSERT and fit a large sheet of parchment paper (not waxed paper!) into sheet pan; PRESS parchment paper in firmly.
    2. 2
      RINSE spinach and transfer into a large microwave-safe bowl containing 1/2 cup water; COVER bowl with a large plate; MICROWAVE on high power for 5 minutes. LET stand 1 minute; WEARING oven mitts, remove bowl from microwave; REMOVE plate from bowl; CAREFULLY drain spinach in colander placed in sink; PRESS spinach against colander to extract excess water; PLACE drained spinach on cutting board; COARSELY chop spinach; PLACE chopped spinach onto center of clean kitchen towel; SQUEEZE out as much moisture as possible into sink.
    3. 3
      TRANSFER spinach into a large mixing bowl; ADD the remaining filling ingredients; STIR mixture until thoroughly combined.
    4. 4
      LAY one sheet phyllo into baking dish, and brush thoroughly with melted butter; REPEAT procedure with 9 more phyllo sheets, brushing each with butter.
    5. 5
      SPREAD spinach mixture evenly over phyllo, leaving a one-quarter inch border free on all sides.
    6. 6
      COVER spinach with one phyllo sheet, brushing with butter; SPRINKLE buttered phyllo sheet with 2 tablespoons grated parmesan cheese; LAY another 2 sheets phyllo on top of cheese-sprinkled layer; BRUSH with butter (do not add cheese to the following two sheets); REPEAT with one more phyllo sheet.
    7. 7
      PRESS layers gently with hands to release residual air pockets; SCORE the pie using a sharp knife through the top 3 phyllo layers into 9-12 equal pieces.
    8. 8
      BAKE for 20-25 minutes, or until phyllo is golden brown and crispy; COOL pie at least 10 minutes.
    9. 9
      LIFT out and slide parchment insert containing pie carefully onto a cutting surface; SLICE along scores, lifting pie from parchment with a sharp spatula before serving.
    10. 10
      SERVE and enjoy!

    Ratings & Reviews:


    Nutritional Facts for My Big Fat Greek Spinach Pie

    Serving Size: 1 (150 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 394.3
    Calories from Fat 273
    Total Fat 30.4 g
    Saturated Fat 16.3 g
    Cholesterol 111.5 mg
    Sodium 905.5 mg
    Total Carbohydrate 17.8 g
    Dietary Fiber 3.5 g
    Sugars 2.7 g
    Protein 14.3 g

    The following items or measurements are not included:

    Greek yogurt

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