Adventures in Greek Cuizine – Spanakopita

Mr. Steam loves, and I mean LOVES, spinach pies or spanakopita. Usually I cheat and literally make it as a pie. But I wanted to make some individual hand pies on New Years day. Remember the whole point of our tradition is to take one day out and make food that we normally wouldn’t because it takes to long. So yep, no cheating on this day.

The recipe is one that I have hodgepodged together from several different sources.

Here’s what you’ll need:

spanakopita - ingredients

Dice the onions. (I didn’t get a picture of that I was crying to hard to see). Saute them in some EVOO over medium heat 5-7 minutes. You want them to get see thru but not take on any color.

Once the onions are softened add the minced garlic and cook for 30 more seconds. You will be able to smell the garlic. That’s when its done.
spanakopita - saute the onions
While the onions are sauteing, squeeze out the spinach. I put it in a clean dish towel, pick up the edges and wring out until I can’t get anymore liquid to come out. When you open the towel the spinach will look all dried out and hard. But, don’t worry there is still PLENTY of liquid in there.
spanakopita - squeeze the spinach dry
Add the squeezed spinach to the onion and garlic. Grate a few strokes of nutmeg into the saute pan. Cook for 2-3 minutes to let the flavors meld some.spanakopita - add the spinach and nutmeg

But the cooked spinach mixture into a bowl and let it cool for a few minutes. Then add the beaten eggs, feta, Parmesan and S &  P. Stir to combine.spanakopita - mix in the feta and egg

Melt 1/2 stick of butter.

Cut the fillo sheets in 1/2 long ways. You want them about 3″ wide. **Once you have opened the fillo be sure to keep it covered with some wax paper and then a damp towel. The fillo will dry out super fast. **

Take a single sheet of the fillo and brush it with some melted butter. When I work on these I usually do it on a cutting board or a cookie sheet, because it is MESSY!
spanakopita - brush phillo with butterspanakopita - brush with butter

Then put about 1/4 c of the spinach mixture at bottom of the fillo sheet. But, leave about 1″ at the very bottom.

Fold the left over 1″ of fillo up over the spinach.

spanakopita - put a small amount of spinach on the filo
Then flip over the spinach/fillo at a 45 deg angle.

spanakopita - fold up fillo and fold over into triangle

Keep flipping it up and over until you run out of the fillo sheet.

spanakopita - keep folding

Place the fillo package on a buttered cookie sheet. Then brush the top of the fillo package with butter.spanakopita - brush with butter

Repeat until you run out of spinach.

Bake in a 350 oven for about 20-25 minutes. The corners and edges should get a pretty brown but the centers will stay pretty pale.

spanakopita finished pies
This recipe did make a full tray of pies, but when they came out of the oven they smelled so good we started eating before a picture. I was lucky to get this picture before they ALL disappeared!

The other option which is MUCH simpler is to make a single pie. Go ahead and make the spinach mixture the same way. But instead of cutting the fillo, leave it whole.

  • Get out a pie pan.
  • Coat with butter.
  • Lay down a sheet of fillo so it covers 1/2 the bottom of the pie dish but hangs quite a bit over the edge. Brush with butter. Repeat for about 4-5 layers of fillo.
  • Rotate the pan 1/3 of the way around. Add 4-5 more layers of fillo.
  • Roata another 1/3 and add 4-5 more layers of fillo
  • You should now have the bottom of the pie dish covered and 3 “wings” of fillo hanging out of the pie dish.
  • Add the spinach mixture to the pie dish.
  • Fold up the layers of fillo to the center of the pie. Brushing with butter as you go.
  • Bake in a 350 oven for 25-40 minutes.

You baked pie will look like this.
spanakopita pie

Recipe:

  • 2 packages of frozen chopped spinach – defrosted
  • 1 medium or 2 small onions diced
  • 2 cloves of garlic
  • 3-5 grates of fresh nutmeg or 1/8 t of preground nutmeg
  • 2 eggs beaten
  • 1/2 c feta crumbles
  • 1/2 c parmesean
  • S & P
  • 1/2 stick of butter melted
  • 1 sleeve of fillo
  1. Dice the onions. Saute them in some EVOO over medium heat 5-7 minutes. You want them to get see thru but not take on any color.
  2. Once the onions are softened add the minced garlic and cook for 30 more seconds. You will be able to smell the garlic. That’s when its done.
  3. While the onions are sauteing, squeeze out the spinach. I put it in a clean dish towel, pick up the edges and wring out until I can’t get anymore liquid to come out. When you open the towel the spinach will look all dried out and hard. But, don’t worry there is still PLENTY of liquid in there.
  4. Add the squeezed spinach to the onion and garlic. Grate a few strokes of nutmeg into the saute pan. Cook for 2-3 minutes to let the flavors meld some.
  5. But the cooked spinach mixture into a bowl and let it cool for a few minutes. Then add the beaten eggs, feta, Parmesan and S &  P. Stir to combine.
  6. Melt 1/2 stick of butter.
  7. Cut the fillo sheets in 1/2 long ways. You want them about 3″ wide. **Once you have opened the fillo be sure to keep it covered with some wax paper and then a damp towel. The fillo will dry out super fast. **
  8. Take a single sheet of the fillo and brush it with some melted butter. When I work on these I usually do it on a cutting board or a cookie sheet, because it is MESSY!
  9. Then put about 1/4 c of the spinach mixture at bottom of the fillo sheet. But, leave about 1″ at the very bottom.
  10. Fold the left over 1″ of fillo up over the spinach.
  11. Then flip over the spinach/fillo at a 45 deg angle.
  12. Keep flipping it up and over until you run out of the fillo sheet.
  13. Place the fillo package on a buttered cookie sheet. Then brush the top of the fillo package with butter.
  14. Repeat until you run out of spinach.
  15. Bake in a 350 oven for about 20-25 minutes. The corners and edges should get a pretty brown but the centers will stay pretty pale.

Serve the pies with some tzatziki. In fact I told N I was making the pies because they were Daddy’s favorites. But I was making also them for me as a tzatziki delivery device!

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About NotYourNormalSteam

I love to make things, food, paper, fabric, the medium doesn’t really matter. I am also an obsessive planner. The day after Christmas I am already working out plans for the next year.
This entry was posted in Fantabulous Food, Rewarding Recipies and tagged , , , . Bookmark the permalink.

5 Responses to Adventures in Greek Cuizine – Spanakopita

  1. It was definitely worth taking the time to make the traditional version — they look amazing! I doubt I’d even get a photo in my household. We love our spinach too much!

    • Mr Steam LOVES spinach. He ONLY makes spinach lasagna. So he would for sure agree with you. And we almost didn’t get a picture either!

      I really prefer the single serving pies to the big pie. Lots more crunch per bite.

      • Spinach lasagna? Sounds like something I need to try! What kinds of sauce and cheese do you use?

        I could see how the extra crunch would make a difference! Sounds like a great texture pairing.

      • Hubs makes it just like I would make regular lasagna with mozzarella cheese, ricotta cheese (with egg) and noodles. But instead of doing marinara sauce, pasta, ricotta, meat, mozarella, he uses spinach in place of the meat.

        His is much more pure Italian (according to him). Very light on the sauce. I really prefer mine the American way LOTS of sauce.

      • Sounds like a healthy substitution — and a tasty way to incorporate more veggies into our diets! I could see making the lasagna both ways, with and without extra sauce. I could even envision a white sauce instead to really highlight the spinach!

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