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

Use larger garlic cloves or increase amount of garlic. Needs some salt and added in some white cheddar. Will try to add in some fontina or mozz in the future.

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