Spanokopita (Spinach Pie)

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READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook spinach in a little water until tender, about 3 minutes.
  • Drain.
  • Mix with cheese, cottage cheese, eggs, onion, parsley, dill, oregano, salt and nutmeg.
  • Melt margarine or butter.
  • Brush bottom of 12x7-inch shallow pan with melted margarine or butter. Reserve the rest for phyllo dough.
  • Cut phyllo sheets in half.
  • Gently separate and place one half-sheet in bottom of pan; fold edges over to fit in the bottom of pan.
  • Brush lightly with melted margarine; repeat with 11 more half-sheets.
  • Cover unused phyllo sheets with a damp towel so they don't dry out while you work.
  • Spread spinach mixture over phyllo dough in pan.
  • Place remaining 12 half-sheets of phyllo dough over spinach mixture spreading each with melted butter and folding in edges to fit pan.
  • Leftover phyllo can be refrozen.
  • Cover pan and bake 25 minutes at 350°F.
  • Uncover and bake 5-10 minutes more, until golden brown.
  • Let stand for 10 minutes, cut into squares and serve.
  • OPTION #1: Add1/2 Cup sliced or chopped mushrooms to spinach mixture.
  • TIP: Dish can be made up to a day ahead and stored in refrigerator until it is time to bake it. If storing for more than one day, freeze; thaw and bake when you are ready to eat it.
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