It's World Spanakopita Day! And I can't think of a better day to celebrate my favorite food than by sharing my favorite recipe for it 🍃
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Spanakopita
2 lbs fresh or frozen spinach
3 bunches scallions (about 6 oz), chopped
3/4-lb (12 oz.) Feta cheese, (or up to 1 pound)
1-2 cups shredded Kefalotiri, or another shredded hard salty cheese like Pecorino Romano
1 cup fresh herbs (dill, mint and flat leaf parsley), chopped
2 eggs
1 1-lb box Phyllo dough
1 to 1-1/2 sticks butter or 1 1/2 cup extra virgin olive oil, for brushing phyllo
2 teaspoons black pepper
Make the Filling:
For Fresh spinach: In a large pan, wilt the spinach. Squeeze out excess water. Roughly chop. If using frozen spinach, defrost + squeeze out all excess moisture.
Transfer spinach, scallions, herbs to a large bowl.
Add the both the cheeses, black pepper, and eggs.
Mix well.
Preheat oven to 375ºF.
Melt 1 stick of butter in a pan or in the microwave. If using olive oil, pour out at least 1 cup in a bowl (you may need up to another 1/2 cup).
Make sure the box of phyllo is at room temperature. When you're ready to use it (not before or it will dry out), unwrap it so it is in one rectangular pile.
Dip your pastry brush in the melted butter or olive oil and brush a 9" x 13" baking pan with it.
Pick up one leaf of phyllo and lay it in the pan. Lightly brush phyllo with oil/butter. Repeat layering the phyllo buttering each individual leaf. Layer about half of the leaves in your package.
Dampen a kitchen towel and lay it on top of the unused phyllo. This keeps them from drying out.
Pour the filling on top of the phyllo leaves in the pan. Evenly distribute it across the pan.
Start making your top crust by adding a leaf of phyllo, brushing it with butter/olive oil it and adding another on top. Repeat the process for the rest of the leaves.
Make sure to butter/oil your top piece of phyllo.
Score the pie with your knife. You should be able to divide the pie evenly into 12 square pieces.
Bake pie until top is brown, and phyllo layers are visible (like in the photo) about 45 minutes, to an hour.
#Spanakopita #worldspanakpitaday #spanakopitarecipe