SPANAKOPITA - SPINACH PIE

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  • SPANAKOPITA - SPINACH PIE

directions

  • 1

    Coarsely chop the spinach

  • 2

    Trim ends from green onions and chop

  • 3

    Remove parsley and dill leaves and chop

  • 4

    Heat 1/4 cup olive oil in a medium skillet and cook the green onions until tender, 2 minutes

  • 5

    In a large bowl combine the spinach, green onions, parsley, dill, eggs and feta cheese

  • 6

    Season with salt and pepper and toss together well

  • 7

    Combine the remaining olive oil and melted butter and use to grease a 9 x 13 inch casserole

  • 8

    Line the casserole with five sheets of phyllo, brushing each sheet with butter mixture

  • 9

    Spread the spinach mixture over phyllo and top with remaining sheets of phyllo with have been brushed with the butter mixture and stacked

  • 10

    Score the top in squares with the tip of a knife down through only 2 or 3 sheets

  • 11

    Bake at 350 degrees for 45 minutes or until well browned

  • 12

    Cool slightly before cutting.

SPANAKOPITA - SPINACH PIE

ingredients

  • 4 (6-ounce) bags baby spinach leaves
  • 2 bunches green onions
  • 1/2 bunch Italian parsley
  • 1 small bunch fresh dill
  • 1 pound feta cheese, crumbled
  • 8 eggs, lightly beaten
  • 1/2 pound phyllo pastry
  • 3/4 cup olive oil
  • 1 cup unsalted butter, melted

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