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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Spanakopita/ Spinach Pie Recipe

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This recipe for Spanakopita/ Spinach Pie is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ pounds fresh spinach, well drained
1¼ teaspoon salt
¾ teaspoon pepper
1½ tablespoons flour

¾ cup finely chopped onion
½ cup finely chopped green onion
¼ cup olive oil

5 eggs
2¼ teaspoon dried dill or ¼ cup fresh dill
1 cup chopped fresh parsley
1½ cups ricotta cheese
1½ cup crumbled feta cheese

¾ cup butter,( may need more)
3 tablespoons olive oil
1 pound phyllo
Directions:
Directions:
Roughly cut spinach. Squeeze out as much liquid as possible. Combine with salt, pepper and flour.

In a small skillet, sauté onions in hot oil 5 to 8 minutes. Set aside.

In medium bowl, beat eggs. Add onions, dill, parsley, cheeses and oil. Combine with spinach.

TO ASSEMBLE
In a small skillet, heat butter and oil, keep warm. Do not let it boil.
Brush butter mixture on bottom and sides of a 13 x 9 inch pan. Cut 8 phyllo sheets to measure 16 x 20 inches. Line pan with sheets, brushing each one with butter mixture. Pour in prepared spinach mixture and spread evenly. Cut 8 phyllo sheets into 13 x 9 rectangles and lay over filling, brushing each sheet with butter mixture.

Using a sharp knife, score top layers of spanakopita into serving pieces.
Bake at 350º with oven rack in center position 60 minutes. Top should be slightly browned, if not, cook a few more minutes. Remove spanakopita fro oven and let cool slightly. Cut on original markings.
Personal Notes:
Personal Notes:
A combination of ¾ pound spinach and ¾ pound Swiss chard may be used in place of spinach.

 

 

 

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