Spanikopita (Greek Spinach Pastry)
SPANIKOPITA (GREEK SPINACH PASTRY)
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|1 pkg||phyllo dough (room temp)|
|1 stick||butter (margarine or olive oil okay)|
|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|
|1 or 2 dash(es)||salt|
|2 bunch||green onions|
colorado springs, CO (pop. 416,427)
Member Since Jun 2011
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.
In a large bowl, beat eggs, dried dill, salt, and pepper for a minute or so.
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.
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.
Bake at 350 degrees for 45 minutes. Cool before cutting.