Spanakopita - Greek Spinach Pie
ID: 5c6c1cb9...
A quintessentially Greek savory pie featuring a rich spinach and feta filling infused with fresh herbs, all encased in crispy, golden, beautifully flaky layers of buttered filo dough.
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🍳 Cooking Flow
Thoroughly squeeze the moisture out of the spinach and chop it along with the fresh herbs and green onions. → Whip egg whites to soft peaks, then mix in the egg yolks. → Layer 8-10 sheets of filo dough in a buttered baking dish, brushing each layer with melted butter. → Gently fold crumbled feta, lemon juice, salt, pepper, and the egg mixture into the spinach filling, then spread it onto the filo base. → Cover with remaining filo sheets, brush with butter, trim and roll the edges, score the top layers, and bake at 350°F (177°C) for 60 minutes.
Cooking Steps
Brief Cooking Order
Thoroughly squeeze the moisture out of the spinach and chop it along with the fresh herbs and green onions. → Whip egg whites to soft peaks, then mix in the egg yolks. → Layer 8-10 sheets of filo dough in a buttered baking dish, brushing each layer with melted butter. → Gently fold crumbled feta, lemon juice, salt, pepper, and the egg mixture into the spinach filling, then spread it onto the filo base. → Cover with remaining filo sheets, brush with butter, trim and roll the edges, score the top layers, and bake at 350°F (177°C) for 60 minutes.
Introduction
A quintessentially Greek savory pie featuring a rich spinach and feta filling infused with fresh herbs, all encased in crispy, golden, beautifully flaky layers of buttered filo dough.
Step 1
Squeeze out all excess moisture from the thawed frozen spinach using paper towels, a clean tea towel, or cheesecloth.
Step 2
Roughly chop the squeezed spinach and transfer it to a large mixing bowl.
Step 3
Chop the green onions, fresh dill, and flat-leaf parsley, and combine them in the bowl with the spinach.
Step 4
Separate the 6 eggs. Using a stand mixer or hand mixer, whip the egg whites until soft peaks form.
Step 5
Gently and quickly beat the egg yolks into the whipped egg whites just until incorporated.
Ingredients List
Important Notes
Ensuring the spinach is squeezed as dry as possible is critical to prevent a soggy bottom crust.
Keep the filo dough covered with a dry towel while assembling to keep it from drying out and shattering.
Egg whites whip up much better and faster when the eggs are at room temperature.
This dish freezes wonderfully before baking. Wrap it tightly with plastic wrap to prevent freezer burn. You can bake it straight from the freezer at 350°F (177°C) for about 75-90 minutes.
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