Tuesday, February 5, 2019
Spanakopita is one of my favorite Greek comfort foods, rivaled only by this moussaka casserole. In a perfect world–like during the holidays–both casseroles find a place at the table.
Spanakopita is a popular Greek pie made of golden, perfectly crisp, phyllo (or fillo) pastry dough with a comforting filling of spinach and feta. You can certainly make snack-sized spanakopita shaped into triangles or even rolls or cigars, but I tend to make the classic, simple casserole more often.
The key filling ingredients in a spanakopita recipe are spinach and feta, but equally important is adding plenty of fresh herbs! I used two whole bunches of parsley, and I kept some of the stems to chop along with the leaves (parsley stems pack a ton of flavor!) More flavor is added from the onions, garlic and a little dill weed. You can certainly use dried oregano or thyme, if you like. To bind everything together, I used four large eggs. Note: not every cheese works in spanakopita, it’s best to stick to quality feta cheese.
Prep Time: 20 mins
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 12
Easy Greek spanakopita recipe. A savory pie of phyllo crust filled with a soft spinach and feta mixture.
INGREDIENTS
FOR THE SPINACH AND FETA FILLING
16 oz frozen chopped spinach, thawed and well-drained
2 bunches flat-leaf parsley, stems trimmed, finely chopped
1 large yellow onion, finely chopped
2 garlic cloves, minced
2 tbsp Private Reserve extra virgin olive oil
4 eggs
10.5 oz quality feta cheese, crumbled
2 tsp dried dill weed
Freshly-ground black pepper
FOR THE CRUST
1 16 oz package The Fillo Factory Organic Dough (#4 pasty sheets), properly thawed (see tips above)
1 cup Private Reserve extra virgin olive oil, more if needed
INSTRUCTIONS
Get the instruction @ www.themediterraneandish.com