Spanakopita
Total time
Author: Kitoula
Recipe type: savory pie
Cuisine: Greek
Serves: 16 pieces
- 2 lbs. of frozen spinach
- 2 small bunches of green onions
- 1 lb. crumbled Greek feta cheese
- 7 eggs, beaten
- 1 lb. of butter
- 1 box of frozen phyllo / filo pastry sheets (2 rolls per box, approximately 20 sheets per roll)
- ½ tsp. salt
- ½ tsp. pepper
- ½ tsp. garlic powder
- ½ tsp. dried oregano
- ½ tsp. dried basil
- Day before baking - Allow spinach to thaw and drain over night in a colander (use a bowl underneath the colander to catch the moisture)
- Allow frozen phyllo to thaw in refrigerator overnight
- Next day - Preheat oven to 350° F
- Combine spinach, crumbled feta, green onions, beaten eggs and spices, and mix into a large bowl
- Melt butter and set aside
- Grease 9 x 13" pan
- Place 10 - 12 pastry sheets into pan brushing each with melted butter
- Spread spinach mixture on top of buttered pastry sheets
- Cover spinach mixture with 10 - 12 pastry sheets, each also brushed with melted butter
- Score the top of the pie to the size of desired pieces
- Bake at 350° F for one hour or until golden brown
Recipe by Kitoula's Greek Food Journal at https://kitoula.com/2018/04/spanakopita-with-feta-cheese/
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