Spanakopita (Greek Spinach Pie) – What to do with fresh spinach and scallions

At the Lyndale Farmers’ Market the first veggies of the year that I found were spinach and scallions, aka green onions, this inspired me to make this easy recipe for Spanikopita or Spinach Pie. I bought the Phyllo dough at Bill’s Imports on Lake at Lyndale in Minneapolis for $2.59.  Leftover Phyllo dough can be frozen until next recipe.  Baklava anyone?

I thought this would be a difficult type of food to make, but (hurrah!) I was wrong and it was a snap for an amateur like me. One note: Phyllo dough is delicate.  It’s papery thin like gossamer. At Bill’s Imports, I was told to keep a wet paper towel over the dough to keep it from drying out. (My solution was – work really fast.)  I used a softer textured sheep’s cheese that is less salty, with a good result – feta traditionally is from goat’s or sheep’s milk and soaked in brine.

Somewhere in my cooking past I learned to soak fresh feta in water to make it less salty.

Give this recipe a try.  It’s worth it.

Spanakopita (Greek Spinach Pie)

Spanikopita Aka Spinach Pie

http://allrecipes.com/recipe/spanakopita-greek-spinach-pie/ Retrieved April 28, 2012

By: SILVERWOLF

“This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.”

Original Recipe Yield 1 – 9×9 inch pan

Ingredients

3 tablespoons olive oil

1 large onion chopped

1 bunch green onions, chopped

2 cloves garlic minced

2 pounds spinach, rinsed and chopped

1/2 cup chopped fresh parsley

2 eggs, lightly beaten

1/2 cup ricotta cheese

1 cup crumbled feta cheese

8 sheets phyllo dough

1/4 cup olive oil

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×9 inch square baking pan.

Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.

In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.

Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Nutritional Information

Amount Per Serving:  Calories: 528 | Total Fat: 36.7g | Cholesterol: 123mg

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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2 Responses to Spanakopita (Greek Spinach Pie) – What to do with fresh spinach and scallions

  1. Thanks for the tip on the Feta. I bet this was creamy and delish with the ricotta, too. 🙂

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