Crinkle Spanakopita (Spinach Pie)
ID: 3a76e912...
An incredibly easy and delicious way to make traditional Greek spinach pie using a crinkle or accordion folding method. This technique yields a beautifully crispy, buttery phyllo crust with a rich, moist spinach and feta cheese filling.
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🍳 Cooking Flow
Prepare the spinach filling by beating cream cheese, eggs, seasonings, spinach, scallions, and crumbled feta cheese together. → Layer two sheets of phyllo dough, drizzle with melted butter, and spread spoonfuls of spinach filling on top. → Fold the phyllo into an accordion shape, pack them into a buttered 9x13 inch baking dish, and brush the top with melted butter. → Bake at 350°F (180°C) for 45 to 60 minutes until golden brown and crispy.
Cooking Steps
Brief Cooking Order
Prepare the spinach filling by beating cream cheese, eggs, seasonings, spinach, scallions, and crumbled feta cheese together. → Layer two sheets of phyllo dough, drizzle with melted butter, and spread spoonfuls of spinach filling on top. → Fold the phyllo into an accordion shape, pack them into a buttered 9x13 inch baking dish, and brush the top with melted butter. → Bake at 350°F (180°C) for 45 to 60 minutes until golden brown and crispy.
Introduction
An incredibly easy and delicious way to make traditional Greek spinach pie using a crinkle or accordion folding method. This technique yields a beautifully crispy, buttery phyllo crust with a rich, moist spinach and feta cheese filling.
Step 1
Place 8 ounces of cream cheese (or ricotta) in the bowl of a stand mixer and beat until smooth.
Step 2
Add 3 eggs, 3 teaspoons of dried dill, 1/2 teaspoon of salt, and 1 teaspoon of ground black pepper. Beat the mixture together for a minute or two.
Step 3
Add 6 sliced scallions, 3-4 tablespoons of olive oil, and 1 pound of baby spinach leaves in several batches while the mixer runs on low speed.
Step 4
Crumble 1 pound of sheep's milk feta cheese into the mixture and stir on low speed just until combined.
Step 5
Preheat your oven to 350°F (180°C). Melt 4 ounces of butter and brush the bottom of a 9x13 inch baking dish.
Ingredients List
Important Notes
Thaw the phyllo pastry properly: thaw it in the refrigerator overnight and keep it sealed in its package on the counter for at least an hour before using to prevent it from cracking.
Keep unused phyllo dough covered with a damp towel or wrap it tightly in plastic wrap so it doesn't dry out while you assemble the pie.
Be careful with the salt quantity in the filling because feta cheese naturally contains a high amount of salt.
Do not over-mix after adding the feta; leaving small chunks of feta intact provides a better texture and flavor burst in the pie.
You can freeze the assembled, unbaked pie wrapped tightly in plastic wrap for up to 3 months. Bake it directly from frozen at 350°F, adding about 15 minutes of extra baking time.
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