Spanakopita (Spinach And Feta Pie)

READY IN: 1hr 10mins
YIELD: 1 Lge Pie




  • Combine butter and olive oil in large heavy pan and fry onion and garlic until soft.
  • Wash and drain spinach and remove thick stalks, then blanch for a minute or two in boiling water.
  • Add blanched spinach to onion and garlic mix and cook for further 5 minutes or so.
  • Spinach should be deep green colour and stalks should be tender.
  • Add eggs (I use no eggs, but the traditional receipe calls for them) and dill.
  • Crumble feta into pan and stir well for a minute or two.
  • Eggs should be cooked by then.
  • Season with salt and pepper.
  • Butter baking pan.
  • If using phyllo, separate sheets, and brush each sheet individually with melted butter.
  • Use 15-20 sheets, and overlap them, making sure that sheets hang well over the edge of the pan.
  • If using short-crust or puff pastry, roll out a sheet big enough to line pan with plenty hanging outside.
  • If making bite-sized pies cut squares approximately 2 1/12" square.
  • Drain spinach mixture by pressing lightly and allowing liquid to drain into a cup or bowl.
  • The filling should not be too wet or the pastry gets mushy.
  • It should also not be too dry or the pie is not juicy enough.
  • Put filling into pastry and bring edges up to enclose filling.
  • (Fill each bite-size square with a spoonfull or so, fold over pastry into a triangle).
  • Seal by crimping, tucking in, or any means that work.
  • Score the top lightly, not enough to reach filling, and brush with egg.
  • Bake in moderate oven until pastry is golden and done.
  • Good hot or cold.