Ingredients
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3 boxes frozen chopped spinachthawed and squeezed dry (the more moisture you can get out of the spinach, the better)
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1 tablespoon olive oilenough to coat the bottom of your pan
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1 large yellow or white onion, chopped
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1 pound feta, crumbled
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16 ounces cottage cheese
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8 ounces ricotta cheese
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3 eggs, beaten
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handful fresh dill, chopped or snipped with scissors
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handful fresh parsley, chopped
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1 teaspoon ground nutmeg
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1 stick butter, melted
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1 package phyllo dough, thawed**
Summary
Here is our favorite, easy to make spanakopita (spinach pie) recipe that was taught to Joanna by one of her favorite people, Lisa, who has been making this recipe for years, per the request of anyone that’s tasted it. Being Greek we almost always have phyllo dough and feta on hand. Feta is easy to find these days but if you can’t find phyllo, you can use store bought pie dough*. The greatest thing about Lisa’s spinach pie? She makes it with love! Make this with love and we’re sure you and your family will truly enjoy it!
Steps
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1
Done
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Preheat oven to 350° |
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2
Done
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Heat olive oil in a pan and add chopped onion |
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3
Done
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Sauté onions until soft and translucent (do not brown) and set aside to cool |
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4
Done
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In a large bowl, mix together squeeze dried spinach, dill and parsley |
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5
Done
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Add ricotta and cottage cheese and mix well |
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6
Done
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Add beaten eggs and feta cheese and mix well |
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7
Done
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Sprinkle in nutmeg |
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8
Done
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Mix in sautéed onions |
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9
Done
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Line a 9x13 buttered baking dish with a sheet of phyllo, brush with melted butter |
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10
Done
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Repeat using HALF the phyllo sheets, brushing each sheet with butter as you layer each sheet on top of the last*** |
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11
Done
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Add spinach mixture to the layered phyllo and spread evenly, corner to corner |
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12
Done
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Layer spinach mixture with remaining phyllo sheets, brushing each sheet with melted butter, until you’ve used up all the sheets**** |
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13
Done
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Using a buttered sharp knife, score the top (do not cut through) of the phyllo sheets forming a diamond pattern (see photo) |
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14
Done
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Bake for about 35 - 40 minutes, or until phyllo is nicely golden brown |
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15
Done
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Remove from oven and let rest about 20 - 30 minutes, to cool, before cutting***** |
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16
Done
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* If you don’t have phyllo dough, you can use store bought pie dough. You’ll need 2 sheets. Let the pie crust soften a bit and roll it out to a thin rectangular shape. Place one sheet on the bottom of the baking sheet. Press it in to form to the baking dish. Prick some holes and par bake it. Add the spinach mixture and top it with the other sheet and bake until golden brown. |
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17
Done
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** Be sure to thaw phyllo in the refrigerator overnight and keep cold until ready to use |
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18
Done
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*** You can par bake the phyllo at this point if you want the bottom crust to be crispy. |
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19
Done
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**** Some phyllo packages include 14 sheets, some 20 sheets, sometimes more. Use half the sheets to layer the bottom of baking dish and the other half to layer on top of the spinach mixture. Phyllo dries out very quickly when exposed to air so work quickly. Unroll the phyllo and keep under some plastic wrap or a damp cloth as you use one sheet at a time. |
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20
Done
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***** You need to let the spinach pie rest before cutting it. If you cut it while it’s hot, the filling will ooze and lose shape. |
