Theresa K Recipe

Spanikopita (Greek Spinach Pastry)

By Theresa K Teekay


Recipe Rating:
 2 Ratings
Serves:
8+
Prep Time:
Cook Time:
Cooking Method:
Bake

Theresa's Story

I worked in many Greek restaurants over the years. Over time taking a bit from that one and a bit form this one, I came up with this combination for the most "favorite meal, EVER" of my daughter. It is her 18th birthday today, and I just finished making some, so it is fresh on my mind. There are so many Spanikopita recipes out there, and everyone different. Hope you enjoy this as much as we have.

Ingredients

1 pkg
phyllo dough (room temp)
1 stick
butter (margarine or olive oil okay)
Find more recipes at goboldwithbutter.com
1 pkg
frozen spinach 25 -30 ounce bag thawed
1 1/2 c
feta cheese (rinse if packed in brine)
1 bunch
parsley (flat better than curly)
3 Tbsp
dill, dried
1/2 tsp
black pepper
5
eggs
1 or 2 dash(es)
salt
2 bunch
green onions
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Directions Step-By-Step

1
In a large bowl, beat eggs, dried dill, salt, and pepper for a minute or so.
2
To egg mixture add in chopped green onions, and chopped parsley. Drain thawed spinach and remove all the liquid you can, then add to bowl. Mix well, I mix it up using my hand. Add in crumbled feta and mix again. Set aside.
3
Melt butter to liquid state. With a brush (or crumpled up coffee filter) coat the bottom of a cookie sheet. Apply one sheet of phyllo. Bush the new sheet with butter and apply another until half of the phyllo is used. Spread spinach mix evenly, and cover with a sheet of phyllo. Brush on butter and repeat until all dough is used. Top layer should be heavily buttered. Phyllo dough can be tricky. I keep a well wrung out paper towel over the unused sheets. Too dry and the dough will dry out and break, too wet and it becomes gummy.
4
Bake at 350 degrees for 45 minutes. Cool before cutting.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Vegetarian