In Greece, you can taste Spanakopita practically everywhere, in a house, in the restaurant, as a snack to take out etc.
In my recipe the quantity of ingredients is large. I advice those of you who will venture it to do the same and enjoy a rich,
juicy spinach pie that can stand proudly in the dish. Any time is a good time to go for a Spanakopita together with your main course or as the main dish.
Not to mention that a piece of homemade Spanakopita is perfect for school or a day at work. Enjoy!
GREEK SPINACH PIE
1 1/2 kilo of fresh spinach
1 cup of fresh dill finely chopped
1 cup of parsley finely chopped
1 large onion finely chopped
400-500 gr of crumbled feta cheese
1 cup of Extra Virgin Olive Oil (EVOO)
1/2 a cup of evaporate milk
1 pack of fillo pastry
salt and pepper to taste
First clean the spinach and discard all the hard outer parts,
leaving the leaves and the soft stems.
Wash it well under plenty of running cold water and cut it in small pieces.
Using your hands, squeeze the cut spinach to get as much water out of it.
Pour half of the olive oil in a large frying pan and sauté the chopped onion.
When the onion becomes translucent, add the chopped fresh onions to be sautéed a little bit as well.
Add the spinach, stirring and mixing with the sautéed onions.
Add the dill, parsley, salt and pepper to taste and mix with the rest of the ingredients.
Lower the heat and simmer until there is no more water in the spinach.
Remove from heat, transfer the spinach in a bowl and pour over the milk to cool it down a bit.
In another bowl, crack the eggs, beat lightly with a fork and add the crumbled Feta cheese and mix with the beaten eggs.
When spinach is half cold pour over the eggs (not sooner because the egg will fry), the feta mixture and mix together.
Divide the fillo sheets into two parts (eg. if they are 8 in total, put 3 at the bottom and the rest on the top).
Start placing the sheets at the bottom of the pan, one by one.
Make sure that you oil each fillo with a brush. If you don’t do that, the sheets will stick together…sheer disaster!
Pour in the mixing and finish with the last fillo sheets, oiling again each one, even the last one.
Sprinkle with a few drops of water on the top fillo to give it a little moisture and put the pan in the oven.
Bake in a preheated oven at 350 degrees for about 30-45 minutes or until the top is golden brown.
Remove from the oven, let it cool down for about 30 minutes and serve.
Greek Spanakopita (Greek Spinach Pie) can also be done without sautéing the spinach.
The only deference is that is going to take about an hour to cook on lower temperature.
Homemade filo pastry can also be used, making two sheets,
one to use for the bottom of the baking pan and one for the top, having the filling in between.