Greek Spinach Pie: Spanakopita

Name: Greek Spinach Pie: Spanakopita
Cuisine: Greek
Ingredients: 1 pack phyllo pastry, at room temperature; 1 pound baby spinach, chopped; 2 bunches fresh dill, finely chopped or 3 heaping teaspoons dried dill; about 6 scallions, thinly sliced; 15 ounces ricotta cheese, full fat and at room temperature; 1 pound feta cheese, crumbled; 3 eggs, beaten and at room temperature; about 2 cups olive oil, separated; 1/2 teaspoon salt; 1 teaspoon ground black pepper, or to taste; Baking tray dimensions used for this recipe: 18" x 13" x 1"

Instructions

A classic and very well know Greek dish and a great vegetarian meal option. I use this same filling to make my small appetizer-sized spinach pies. It is also the same filling in my spinach quiche. It's juicy, fresh tasting and a definite crowd pleaser. It freezes perfectly so make an extra batch for those busy days. I love to eat this with tzatziki on the side or with a nice salad. However you make it, just give it a try.

Updated at: Fri, 22 Nov 2024 11:04:13 GMT