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Spanakopita (Spinach Pie)

March 27, 2011

When I go to Greek restaurants, I love to order spanakopita, that Greek dish with flaky phyllo dough, cheese, and spinach.

Now I  know why it is so expensive. It takes a lot of work and rather expensive ingredients that cook down a lot. It looks like you’ll have A LOT OF SPANAKOPITA when you start and then, it’s just a normal amount. This is OK–I obviously had a lot to learn about spanakopita.

I used a recipe from a very old cookbook that has two possible titles; I’m not sure which one is the title and which one the subtitle: Food Glorious Greek Food and My Mother’s Cook Book are the options. I posted another recipe from this book back in 2009 when I was making dolmas (pickled grape leaves).



2 bunches spinach

1 lb. phyllo (room temperature) This is really important.

1 bunch green onions, finely chopped

1 medium onion, finely chopped

1 lb. feta cheese, crumbled

8 oz. creamed cottage cheese

2 t. salt

1/2 t. pepper

2 t. dry dill weed

6 eggs

1/2 C. olive oil (into mixture)

1 C. olive oil (to brush the phyllo with)

Wash the spinach and cut into 1″ pieces. Place in a strainer; squeeze and drain well.

In a large bowl, mix spinach and all of the above ingredients except the phyllo and 1 C. olive oil.

Take a baking pan (13 by 9 by 2″) and brush lightly with oil. Brush each phyllo leaf with oil and lay on the bottom of the pan until you have 10 leaves.

Gently spread the contents of the bowl onto the phyllo.

Brush the remaining leaves of phyllo and place them one-by-one on top of the mixture.

Cut the top pastry layer diagonally in both directions.

Bake at 350 for 35 minutes or until the crust is golden.


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