Spinach Pie With Phyllo Dough (Spanikopita) and I’m Back!

Hi everyone! It is so nice to be back! I thought you may be a bit tired of my emails after so many in January and thought you deserved a little break :-).

I hope you enjoyed all of our celebrity home chefs and a big “thank you” to all of you who contributed to our series!

It’s been so long and I have so much to tell you:

My dog is getting better trained

I am obsessed with American Idol (first time I have ever watched it in its 10 years on T.V.)

I can’t wait for the Justin Bieber movie to come out on Friday

I finally made Ina Garten’s (The Barefoot Contessa’s) Spinach Pie which is pretty easy, pretty healthy and VERY impressive looking for a dinner or lunch party

My sister Alice used to make this in the Spanikopita rectangular form and I hope she will comment in this post about where she got the idea to make this in HIGH SCHOOL! If she could deal with the phyllo dough as a teen, you can do it as an adult. Right, Alice? Enjoy!

DELICIOUS Spinach Pie:

3 cups chopped yellow onions (2 onions)
2 tablespoons olive oil
2 teaspoons kosher salt
1 1/2 teaspoons fresh ground black pepper
3 (10 ounce) packages frozen chopped spinach, defrosted
6 extra-large eggs, beaten
2 teaspoons grated nutmeg
1/2 cup freshly grated parmesan cheese
3 tablespoons dry plain breadcrumbs
1/2 lb feta cheese, cut into 1/2-inch cubes
1/2 cup pine nuts (pignoli)
1/4 lb salted butter, melted
6 sheets phyllo dough, defrosted (can get at most supermarkets in the frozen section)

Prep Time: 25 mins
Total Time: 1 1/2 hrs
1 Preheat the over to 375 degrees.
2 In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly.
3 Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, egg, nutmeg, Parmesan cheese, bread crumbs, feta and pignoli.
4 Butter an ovenproof, non-stick, 8-inch saute pan (I used a pie plate) and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan.
5 Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling.
6 Brush the top well with melted butter.
7 Bake for 1 hour, until the top is golden brown and the filling is set.
8 Remove from the oven and allow to cool completely. Serve at room temperature.


3 Responses

  1. Dad was simply obsessed with greek pastry, savory and sweet. I very much loved to cook so decided to make it. I believe both Zoe and I would make it together always, we needed four hands to handle the phyllo. One of would paint on the melted butter and spread the mixture while the other placed the leaves. It became a holiday tradition for years to come. We even moved on to baklava. We were very impressed with ourselves 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *