"I got this recipe from a cookbook I bought in Athens forever ago. It’s a family favorite that we’ve been eating for more than 30 years. Cool thing is that it’s great piping hot out of the oven or straight from the fridge For extra decadence, I serve this with a topping of homemade tzatziki. We often serve this spinach pie as a side dish to grilled salmon, but it also can stand alone."
—Margaret Battistelli Gardner, marketing, ,media & communications specialist, Health System
Ingredients
- 16 full sheets of frozen phyllo dough, thawed
- 1 stick butter, melted (more if needed)
- 20 ounces frozen spinach thawed and thoroughly drained (be sure to squeeze out all excess water and pat dry)
- 1 yellow onion, finely diced
- 12 ounces feta cheese, crumbled
- 1 bunch flat-leaf parsley minced
- 1 ½ cups parmesan cheese grated
- ½ teaspoon kosher salt
- 2 teaspoons dried dill weed or minced fresh dill
- 3 garlic cloves minced
- 3 large eggs
Directions
- Pre-heat oven to 375 degrees.
- Thaw and thoroughly drain the spinach, making it as dry as possible.
- Sauté onion until soft, then add garlic and sauté lightly, being careful not to let it brown.
- Add spinach and sauté until heated through.
- Cool slightly then add eggs, feta, parmesan, parsley and dill. Mix gently.
- When you're ready to assemble the spanakopita, melt the butter and set aside.
- Roll out the thawed phyllo dough and cover the stack with a lightly damp paper towel to keep the dough from drying out.
- Brush some melted butter into the bottom of a 9x13 baking dish.
- Layer eight phyllo sheets in the baking dish, brushing melted butter between each one.
- On top of the eighth layer, add the filling mix and spread evenly.
- Repeat step 9, layering eight sheets of phyllo on top of the spinach mixture, brushing melted butter between each sheet.
- Pour any remaining butter over the top of the pie.
- Using a sharp knife, gently cut pie into whatever shapes you like, being careful not to cut all the way through to the bottom. Score only through the top layer of dough.
- Bake for 1 hour or until the top layer is a nice flaky golden brown.
- Finish cutting the pie into pieces and serve.
Notes
- For best results, refrigerate frozen phyllo dough 12 hours before assembling spanakopita.
- Quality olive oil can be used in place of butter. Either way, use a brush rather than a spoon to spread the butter or oil between the phyllo layers, using a light hand.