Greek Spanakopita (Spinach Pie)
ID: 37a50e78...
An authentic Greek Spanakopita (spinach pie) recipe passed down through generations. It features savory layers of crispy phyllo dough, spinach, salty feta, and creamy goat cheese baked to a perfect golden brown.
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🍳 요리 흐름
Mix spinach, feta, goat cheese, and beaten eggs in a large bowl. → Butter a baking pan and lay down 8 sheets of phyllo dough, brushing butter between each layer. → Layer the spinach mixture and remaining phyllo dough in alternating sections, buttering each phyllo layer. → Top with the remaining phyllo sheets, brush the top with butter, and slice into square portions. → Bake at 375°F (190°C) for about 45 minutes until golden brown.
조리 단계
간단한 조리 순서
Mix spinach, feta, goat cheese, and beaten eggs in a large bowl. → Butter a baking pan and lay down 8 sheets of phyllo dough, brushing butter between each layer. → Layer the spinach mixture and remaining phyllo dough in alternating sections, buttering each phyllo layer. → Top with the remaining phyllo sheets, brush the top with butter, and slice into square portions. → Bake at 375°F (190°C) for about 45 minutes until golden brown.
소개
An authentic Greek Spanakopita (spinach pie) recipe passed down through generations. It features savory layers of crispy phyllo dough, spinach, salty feta, and creamy goat cheese baked to a perfect golden brown.
단계 1
In a large mixing bowl, combine the thoroughly drained spinach, crumbled feta cheese, goat cheese, and beaten eggs. Mix all ingredients together until well combined.
단계 2
Generously brush the bottom of a large baking pan with melted butter.
단계 3
Begin layering the phyllo dough in the baking pan. Lay down 8 sheets of phyllo for the base, making sure to brush melted butter between each single layer.
단계 4
Spread one-third of the spinach and cheese mixture evenly over the first 8 layers of phyllo dough.
단계 5
Add another 5 layers of phyllo dough on top of the spinach mixture, buttering between each layer. Spread another third of the spinach mixture over this layer. Repeat this layering process once more with 5 more sheets of phyllo and the remaining spinach mixture.
재료 목록
중요 사항
Ensure all excess liquid is thoroughly squeezed out of the thawed spinach to prevent the pastry from becoming soggy.
Using a high-quality pastry brush (like a boar's hair brush) prevents bristles from shedding into your food.
Purchase phyllo dough from a Greek deli if possible for maximum freshness. If your phyllo becomes dry or crumbly, you can still puzzle it together in the pan; the melted butter will bind it.
Always slice the pie before baking. Attempting to cut the spanakopita after baking will cause the crispy, delicate phyllo pastry to shatter.
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