Spanakopita, Greek spinach pie, is one of my all-time favorite dishes. It involves some of favorite things: feta cheese, loads of herbs, and crispy phyllo.
Sometimes I’m in the mood for Spanakopita but I don’t want to make a whole huge 9×13″ pan. This was one of those times! So I came up with this little 9″ version that fits in a pie plate and it turns out so perfectly.
I don’t even want to tell you how many slices of this I ate. Let’s just say, I can’t be trusted to be ladylike around such a perfect dish. I hope you love this elegant dish as much as I do!
Spinach Pie
1/2 pound phyllo, thawed
2 packages frozen spinach, thawed
4 green onions
6 oz feta cheese
2 Tbsp fresh dill
1 Tbsp fresh mint
1 Tbsp fresh oregano
1/2 tsp salt
1/4 tsp pepper
1 large egg, beaten
2 Tbsp olive oil + more for phyllo
- Preheat oven to 400 degrees Fahrenheit. Brush a 9″ pie plate with olive oil.
- Make the filling: Squeeze water out of frozen spinach. Combine spinach with green onions, feta cheese, herbs, pepper, egg, salt, pepper, and olive oil.
- To make the pie, pick three sheets of phyllo dough and press down into the pie plate, letting the excess fall over the edge. Brush lightly with olive oil. Continue with all of the phyllo dough, setting three sheets down at a time, rotating the pie plate slightly as you go, brushing with olive oil and slightly pressing down with each new layer.
- Spoon spinach filling over phyllo dough, then fold the excess edges towards the center of the pie, crinkling them slightly. Carefully rbush with olive oil then bake the pie until phyllo is golden, 25-35 minutes.
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