Greek Spinach Pie (Spanakopeta)
Spinach Pie (Spanakopeta) recipe
Yield
24 servingsPrep
25 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
spinach
finely chopped |
|
| 1 | tablespoon |
salt
|
|
| 15 | sheets |
phyllo (filo) pastry sheets
|
*
|
| 2 | cups |
feta cheese
crumbled |
|
| 1 |
onions
finely chopped |
*
|
|
| 5 | large |
eggs
|
|
| 4 | tablespoons |
olive oil
|
|
|
salt and black pepper
|
*
|
||
| ½ | pound |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
spinach
finely chopped |
|
| 15 | ml |
salt
|
|
| 15 | sheets |
phyllo (filo) pastry sheets
|
*
|
| 473 | ml |
feta cheese
crumbled |
|
| 1 |
onions
finely chopped |
*
|
|
| 5 | large |
eggs
|
|
| 6E+1 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
|
*
|
| 226.8 | g |
butter
melted |
|
Directions
Wash spinach and chop finely. (3 10oz bags may be used in place of loose spinach). Sprinkle spinach with 1 tb. salt and allow to stand 15 minutes. Squeeze spinach to remove excess moisture. (This is an important step in making a good filling)
Combine with cheese, onion, eggs, olive oil, salt and pepper to taste.
Arrange 9 phyllo sheets which have been brushed with butter, in a greased pan (10 by 15 inch), each phyllo sheet having been brushed separately. Cover with spinach filling. Cover with 6 phyllo sheets overall, brushing each with melted butter.
Seal edges to retain filling. Brush top with melted butter. Bake at 350℉ (180℃) F for 45 minutes.
