Making this delicious Greek Spinach Pie doesn’t have to be complicated. I have simplified much of the process and it still tastes authentic. This is one of my favorite dishes.
1/2 cup olive oil
1/2 pound filo pastry leaves
1 bunch scallions, minced
1/4 teaspoon salt
1 teaspoon dried dill
1 teaspoon dried oregano
4-10 oz packages of frozen spinach, defrosted and squeezed dry
5 cloves garlic, grated
8 oz feta cheese, crumbled
1 cup ricotta cheese
1 teaspoon black pepper
Preheat the oven to 375ºF. Oil a 9×13-inch baking pan.
Combine all the filling ingredients in a large mixing bowl.
Brush each sheet of filo dough with olive oil as you work with them.
Lay half of the filo sheets on the bottom of the baking dish covering the bottom and up the sides of the dish.
Spread the spinach mixture over the dough; then cover the spinach with the remaining filo sheets, coating each in oil before placing them in the dish. Brush the top of the layered sheets with oil and bring over any of the filo sheets covering the sides of the dish into the top layer. Brush with more oil. Bake uncovered for 45 minutes until the filo is golden-brown and crispy.
I serve Spanakopita with
March 2, 2020 at 9:05 am
This looks seriously yummy. Not sure why we haven’t heard of it before.
March 2, 2020 at 4:13 pm
Heather loves spanakopita. I am going to share with her.
March 3, 2020 at 10:47 am
This does indeed sound like a nice way to prepare spanakopita.