Spanakopita (Greek Spinach & Feta Pie)
ID: b8c697b1...
A classic Greek savory pie made of crispy, flaky filo pastry filled with a flavorful mixture of fresh spinach, feta cheese, onions, and herbs. It is perfect as a snack, starter, or main course.
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🍳 Cooking Flow
Sauté onions and spring onions until translucent. → Chop the dry spinach, salt it, and hand-mix to wilt; then combine with crumbled feta, herbs, rice, egg, and the cooked onions. → Layer filo sheets in an oiled baking dish, drizzling olive oil between each sheet, then spread the spinach filling over them. → Cover with top filo layers, seal the edges, score the top, and sprinkle with 2 tablespoons of water. → Bake at 180°C for 30-40 minutes until golden brown, and let cool before serving.
Cooking Steps
Brief Cooking Order
Sauté onions and spring onions until translucent. → Chop the dry spinach, salt it, and hand-mix to wilt; then combine with crumbled feta, herbs, rice, egg, and the cooked onions. → Layer filo sheets in an oiled baking dish, drizzling olive oil between each sheet, then spread the spinach filling over them. → Cover with top filo layers, seal the edges, score the top, and sprinkle with 2 tablespoons of water. → Bake at 180°C for 30-40 minutes until golden brown, and let cool before serving.
Introduction
A classic Greek savory pie made of crispy, flaky filo pastry filled with a flavorful mixture of fresh spinach, feta cheese, onions, and herbs. It is perfect as a snack, starter, or main course.
Step 1
Heat a frying pan over low-to-medium heat. Add 4 tablespoons of olive oil and sauté the chopped onion and spring onions until translucent. Once cooked, turn off the heat and let them cool.
Step 2
Wash and thoroughly dry the spinach using a kitchen towel. Roughly chop the spinach in batches and place it into a large mixing bowl.
Step 3
Add 1/2 teaspoon of salt to the chopped spinach. Squeeze and massage the spinach with your hands to help it wilt slightly.
Step 4
Crumble the feta cheese directly into the wilted spinach bowl. Season with black pepper, dill, parsley, rice, and one raw egg. Mix everything together.
Step 5
Add the cooled sautéed onions and spring onions to the spinach mixture and mix thoroughly until well combined.
Ingredients List
Important Notes
Make sure the spinach is completely dry before chopping to prevent the pie from becoming soggy.
Adding 1 tablespoon of rice to the filling is a secret trick to absorb any excess liquid released by the spinach during baking.
When layering the filo sheets, keep them covered with a slightly damp towel so they do not dry out and crumble.
Do not cut the pie all the way to the bottom when scoring, as it helps keep the bottom pastry intact.
Let the baked spanakopita cool down to room temperature before slicing so that the filling sets and holds its shape.
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