Spanakopita Recipe (Greek Spinach Pie)

Usually, I make this parcel style, but this time, I stuck to the recipe... mostly. I scaled the recipe to 1/3 because there are only two of us and I'm the only one who eats leftovers. I left out the dill because I don't care for it in dishes that aren't already acidic, but otherwise, I made it as written in a non-stick loaf pan to accommodate the smaller volume. It was delicious, and the leftovers reheated nicely in the toaster oven. This with a hard-boiled egg and a glass of V8 make a lovely spring lunch. I think I agree with the author in using olive oil as a substitute for butter. I have nothing against butter, but the vegetal flavor of good olive oil really works with the spinach here. I'm tempted to try adding a few chopped Kalamata olives to the filling next time. I know that anchovies are enjoyed in Greece differently than they are enjoyed in Italy, but a couple of anchovies in olive oil might bring a little extra something (not that the recipe needs it, as it is already loaded with flavor and delicious as is, but you never know unless you try).

I've made this a few times.... Or at least similar Spanikopita recipes. Works a real treat with a greek salad and Balsamic glaze.

I'm using fresh spinach since I have it in the fridge. Also using dried parsley as it's what I have on hand

Made parcel style, had fun wrestling with semi defrosted pastry roll 😂. Taste great! Might try adding ricotta and green onion next time too.

Not with spinich

6 serves +2 eggs +Onion +Tsp dill +100g feta +90g frozen spinach +4 cloves garlic *350g filo pk seemed enough, oval ramekin dish used