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SPANAKOPITA

Course Main Course
Cuisine Mediterranean
Keyword spanakopita, spinach pie
Cook Time 1 hour
Author Maria DiRico

Ingredients

  • 4 eggs
  • 2 cloves garlic minced
  • 1/2 tsp kosher salt
  • 2 shallots chopped
  • 2 bunches green onions chopped
  • 10 oz crumbled feta I like to use Trader Joe’s Fat Free Feta
  • 16 oz frozen spinach thawed and drained*
  • 8 oz phyllo dough thawed, sheets that are approx. 9'' x 13'' in size
  • 1/2 cup olive oil

Instructions

  1. Preheat oven to 325 degrees.

  2. Grease the bottom and sides of a 9'' x 13'' baking dish.

  3. In a medium to large bowl, beat the eggs with the salt and garlic. 

  4. Add the shallots and green onions.

  5. Stir well to combine. 

  6. Add the feta cheese and stir to combine.

  7. Do the same with the spinach until all the ingredients except for the olive oil and phyllo dough have been mixed together.

  8. Layer two sheets of phyllo dough on the bottom of the baking dish. Brush the top sheet with olive oil. Repeat until you’ve layered eight sheets of phyllo dough.

  9. Spread the spinach and feta mixture evenly over the phyllo dough base.

  10. Cover with two sheets of phyllo dough, then brush the top sheet with olive oil. Repeat until you’ve used up the sheets of phyllo dough.

  11. Bake uncovered for 1 hour, or until the top of the pie is brownish gold and crisp.

Recipe Notes

*To drain the spinach, I line a strainer with paper towel, spoon the spinach into it, and press down with the back of a large spoon. Once the spinach has drained, I transfer it to the egg and feta cheese mixture.