Spanakopita (Greek Spinach Pie)

Stir in the fresh spinach, dill, and all-purpose flour. Cook for approximately 10 minutes until the moisture has evaporated, then remove from heat.

Ingredients

450 g of Spinach

30 mL of Dill

15 mL of All Purpose Flour

Equipment

Sauce Pan

Wooden Spoon

In a bowl, combine the spinach mixture with the feta cheese, eggs, and salt and pepper.

Ingredients

6 pieces of Spinach

240 mL of Feta Cheese

2 pieces of Egg

5 mL of Salt And Pepper

Equipment

Bowl

Preheat your oven to 190°C. Prepare a baking pan by brushing it with olive oil.

Ingredients

120 mL of Olive Oil

Equipment

Baking Pan

Oven

Pastry Brush

Layer 12 sheets of phyllo dough into the pan, brushing each sheet individually with olive oil and allowing the edges to overlap the sides of the pan.

Ingredients

15 mL of Olive Oil

1 piece of Phyllo Dough

Equipment

Baking Pan

Pastry Brush

Spread the spinach and cheese filling evenly over the phyllo base, then fold the overhanging dough over the filling.

Ingredients

6 pieces of Spinach

120 mL of Feta Cheese

240 mL of Phyllo Dough

Equipment

Spatula

Layer the remaining phyllo sheets on top, brushing each with olive oil, and tuck the edges into the pan to seal the pie.

Ingredients

15 mL of Olive Oil

240 mL of Phyllo Dough

Equipment

Pastry Brush

Bake for 30 to 40 minutes until the pastry is golden brown. Allow to cool slightly before cutting into squares.

Equipment

Oven

Pizza Cutter