Spanakopita - Spinach and Feta Pie with Olive oil
Delicious from the first bite. This traditional Greek recipe will leave your family and friends asking for a second serving.
- 2 pounds fresh spinach, chopped (coarse stems removed)
- 1-pound Greek feta cheese
- 1 onion, finely chopped
- 4 eggs, slightly beaten
- 1 bunch scallions, white and tender green parts, thinly sliced
- 1 cup finely chopped fresh dill
- 1/2 cup Parnon Estates Olive Oil
- 1/4 teaspoon freshly ground black pepper
- 1 (1 pound) package phyllo dough sheets
Preheat oven to 350 degrees. Oil a 9x13 inch baking dish.
Wash spinach and chop very fine. Squeeze spinach to remove excess moisture.
Heat 2 tablespoons of the olive oil in a large pot over medium heat. Add the scallions and the onion and sauté until translucent, about 5 minutes. Add the spinach and sauté until wilted.
Remove from heat and let it cool slightly.
Crumble the feta into small pieces and add it to the spinach mixture. Add the dill and mix to combine. Add the eggs and pepper. Mix well.
Roll the phyllo dough out on a flat surface, keeping it covered with a kitchen towel to prevent it from drying out.
Place 2 phyllo sheets into the baking dish at a time, letting the edges hang over the sides.
Brush the top sheet of each 2-sheet layer with a little olive oil. Continue in this manner until you have used 10 of the phyllo dough sheets.
Spread the spinach feta mixture evenly over the phyllo dough layers in the prepared dish.
Fold the overlapping phyllo dough over the filling, continuing to layer the phyllo dough brushing each 2-sheet layer with olive oil until you have used all the dough.
Trim the top layers of phyllo to fit the baking dish. Slowly pour the remaining olive oil on top
Before baking using a large knife carefully score the pie into 8 pieces cutting through the top layers just until you reach the filling. Pre-cutting makes it easier to serve as the phyllo dough becomes crisp and very fragile after baking.
Bake for 30 - 40 minutes and enjoy!