Spanakotiropita (Spinach and Cheese Pie)

"Posted for ZWT#6 2010"
photo by a user photo by a user
Ready In:
1hr 20mins


  • 1 kg spinach
  • 3 -4 tablespoons chopped fresh fennel
  • 1 large onion, finely sliced
  • 300 gr. white feta cheese
  • 3 eggs, slightly beaten
  • 500 gr. fyllo pastry dough (The fyllo pastry is widely available ready-made)
  • 4 tablespoons olive oil
  • salt and pepper
  • 110 gr. melted butter
  • 5 tablespoons finely chopped parsley


  • Clean and rinse the spinach, drain well, squeezing it gently by hand.
  • Sautee the onion in the olive oil.
  • Shred the spinach roughly and add it to the onion.
  • Stir over medium heat to get it all coated in the olive oil. Do not add any water. Cover and cook gently for 5-6 minutes.
  • Add salt, pepper, parsley and fennel and keep aside to cool down a little.
  • Crumble the feta cheese into the beaten eggs.
  • If the spinach mixture when cooled has produced a lot of liquid, drain it.
  • before adding to the cheese and egg mixture.Season and mix well.
  • Do not add any more salt as feta is quite salty.
  • Unfold the roll of pastry onto a flat surface, place the container (it should be a metal oven dish with approximate size 39x28x8 cm) you are going.
  • to use on top of this and measure it roughly.
  • Keep in mind that fyllo shrinks once cooked so be generous with cutting away with a knife the leftover strip, if there is one.
  • Oil the base and the side of the container with melted butter.
  • Coat the uppermost sheet of pastry and spread it carefully on the bottom of.
  • the container trying to avoid creasing. Oil the next sheet of pastry and spread it on the top of the previous.
  • Place in the same fashion 8 layers fyllo on the bottom of the container and spread on the filling. Cover the filling with 8 layers of oiled fyllo without pressing it down.
  • Oil the top layer well and cut only the top layers into diamond or square.
  • shapes with a small sharp knife.
  • Be careful not to cut the bottom layers of pastry.
  • Cook in a preheated oven at 190 grades C for 40 minutes until the pastry.
  • puffs up and the top becomes golden and crisp.
  • When cooked, let it stand for 10 minutes and then cut the pre-shaped pieces.
  • all the way down to the bottom of the tin, take them out and place them on.
  • a flat platter.

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