by Heather Harris Brady
I was in Greektown recently and it reminded me that’s it’s been a long time since I made a spinach pie, so when I saw the large boxes of spinach on sale I pounced on them. This is a great meatless entree in larger portions, and a lovely appetizer in smaller slices.
Spanakopita – Greek Spinach Pie, Makes one 8″ pie (about eight servings)
- 11 oz. baby spinach
- 1/2 c. minced onion
- 1 t. minced garlic
- 1 t. fresh ground pepper
- 1 t. dill weed
- 6 oz. feta cheese (I used the tomato/basil flavor)
- 10 oz. cottage cheese
- 3 eggs
- 20 sheets of filo dough
- 1/3 c. butter, melted
Preheat the oven to 350. Wash the spinach.
Heat a tablespoon of olive oil in a large pan and add the fresh spinach. Saute for two-three minutes, tossing, until it’s wilted and bright green.
Transfer the spinach to a bowl and add the seasonings.
Then the cheeses. If you prefer a drier filling you can drain the cottage cheese ahead of time.
Beat the eggs, pour them over the top and mix it all together.
Lightly grease your pie dish and drape four filo sheets over the top. Brush them with butter and drape four more sheets over that layer, in the opposite direction. Brush those with butter and lay two more sheets over the middle of the dish.
Pour in the filling.
Fold the filo edges over the filling and lay two more sheets over the top. Tuck in all the edges and brush it all with butter.
Continue layering two sheets at a top, brushing each set with butter, until you’ve used them all.
Put the pie in the oven and bake for about 40 minutes, until the center is set.
If the outside is browning too much for your liking you can finish it off in the microwave.
Cut into wedges and serve hot or warm.
Store any leftovers in the refrigerator, covered with plastic wrap. Rewarm them in the oven if you want to preserve maximum crispness.