Spanakopita, also known as spinach pie, is a delicious and versatile Greek dish that can be served on its own, and is great as a side dish with potatoes or rice, too.
This recipe is adapted from the classic Greek cookbook, Can the Greeks Cook! by Fannie Venios and Lillian Prichard.
2 lbs of fresh spinach
10 pastry sheets (filo dough)
1 finely chopped white medium onion
3 tablespoons of butter
3 tablespoons of olive oil for topping
2 cups of chopped feta cheese
7 large eggs
½ cup of olive oil
Salt and pepper according to preference
- Thoroughly clean and wash the spinach.
- Cut the spinach into 2-inch pieces.
- Drain the spinach and place it into a bowl.
- Rub 1 tablespoon of salt into spinach leaves until the leaves are covered well.
- Let the salt and spinach mixture stand for 15 minutes.
- The salt and spinach mixture should then be allowed to drain for an additional half hour.
- Lightly brown the onion in hot olive oil.
- Beat the eggs well, then add them, along with the onion, feta cheese, and spinach into a large bowl.
- Add some salt and pepper according to taste.
- Mix the olive oil and butter together, and lightly brush it onto the base and sides of a 9 X 13” pan.
- 11.Place five pasty sheets (filo dough) into the pan, brushing butter on each sheet.
- Evenly spread the egg/onion/feta cheese/spinach mixture on top of the fifth pastry sheet.
- Place an additional five pastry sheets (brushed, in turn, with butter) on top of that mixture.
- Cut through the top five sheets in three places, making rows.
- Bake at 375 Degrees Fahrenheit for 50 minutes.
- Once fully cooked, finish cutting the rows to the bottom, create squares, and serve.
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