Crispy Spanakopita: Greek Spinach Pie!
One of my house-mates talks about this dish with misty eyes, his family have a house in Greece and his enthusiasm has always made it sound very appealing. Short of being able to buy Spanakopita in England, I decided to make it myself and see what the fuss was about (getting him to buy half the ingredients), and it’s actually pretty impressively tasty, the leftovers make an especially good breakfast.
This recipe is almost straight from MyGreekKitchen, apart from the addition to a good handful of Dill in the mix, and I use two less Phyllo sheets per layer then they suggest. The use of less Phyllo was a monetary choice, and I don’t think it particularly hurt the recipe in anyway. It’s a pretty good recipe and certainly got my house-mate’s approval as being authentic enough!
– Recipe –
– 500g Fresh spinach
– Olive Oil
– 1 large Onion, finely chopped
– 200g Feta Cheese
– a handful of fresh Parsley, finely chopped
– a handful of fresh Dill, finely chopped
– 6 tablespoons Plain Flour
– 12 Phyllo sheets
– 4 Eggs
- Rinse the spinach (stem if you are picky), chop into small pieces and then drain in a colander or use paper towels to get very dry.
- Add some Olive Oil to a large pan and sauté the Spinach and Onion together till the Spinach is completely wilted. Sieve and drain well, then set aside. Drain the Feta and then crumble into the Spinach and Onion bowl, then add the Flour, Parsley, Dill and Eggs. Mix very well.
- Brush a baking pan with Olive Oil. Place 4 Phyllo sheets into the pan, brushing the top of each one with olive Oil before adding a sheet on top. Dollop half the mixture into the middle of the Phyllo sheets and then spread it out in a thin layer to within 1 inch of the edges.
- Then lay 4 more of the sheets on top, making sure you brush each one with Olive Oil. Spread the rest of the mixture in the same way as before. Add four more Phyllo sheets, brushing each one and then leave to set for roughly 30 minutes.
- Heat the oven to gas mark 5 (375F, 190C) and bake the pie till golden-brown. Let stand 10 minutes and then cut into large squares ready to serve.