If there has ever been a most-requested recipe on The Rose Table, this is it. It was in the background of my Village Salad photos and I’ve been bombarded with messages ever since asking me to post “that Greek pie.”
Spanakopita is a spinach and feta pie with layers and layers of crispy phyllo. You can of course make your own phyllo dough if you’re terribly fancy (or authentic), but I keep packs in my freezer for Spanakopita emergencies.
This is a pretty easy dish to bake. You basically stir the spinach mixture together in one bowl, then build the dish by brushing olive oil on each sheet of phyllo. I find it quite therapeutic – especially if I’m drinking wine!
I’ve adored Spanakopita forever. When I studied abroad in Greece, I was shocked to discover that the natives eat it for breakfast! I was stunned because it’s on so many dinner menus here in Texas and I’d always eaten it for dinner. I pretty much eat it morning, noon, and night now. No matter what time of day you eat it, it’s a crowd pleaser.
1 lbs phyllo, thawed
3 packages frozen spinach, thawed
2 bunches green onions
2 cups feta cheese
1.5 cups Italian parsley
1/2 cup fresh dill
1/4 cup fresh mint
1/4 cup oregano
2 large eggs, beaten
1/4 cup olive oil + more for phyllo
- Preheat oven to 400 degrees.
- Squeeze water out of frozen spinach. Combine spinach with onions, feta cheese, herbs, pepper, eggs, and olive oil.
- Brush a 9×13 pan with olive oil. Use half the pack of phyllo on the bottom of the dish, carefully brushing each sheet with olive oil using a pastry brush. (Note: it’s better to have it slightly bunched in the middle than have phyllo go up the sides.) Spread spinach filling evenly on top of phyllo. Top with remaining half package of phyllo, again gently brushing each sheet with olive oil.
- Bake at 400 for 45 minutes or until golden brown.
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