Spanakopita

A little bit fussy

This dish can be made into individual triangles, or layered family-style in a 9×12″ pan. I usually have phyllo tucked away in the freezer to make these.

  • 1 TBSP olive oil
  • 1 TBSP butter
  • 3/4 cup finely diced onion
  • 16 oz. chopped frozen spinach, defrosted
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 large eggs
  • 150g good Feta (greek or bulgarian are my favs)
  • 1/4 cup grated parmesan cheese
  • 1/4 cup Panko bread crumbs
  • 1/2 tsp dried oregano
  • 2 TBSP fresh parsley (if you have it)
  • 8oz phyllo (half a package)
  • 1 stick salted butter

Preheat oven to 375 degrees.

In a medium skillet over medium heat, sauté onion in butter and olive oil until onion is translucent. Add salt and pepper. Squeeze the spinach to get as much water out as possible, then add to the onions and cook to dry it further, about 3-5 minutes. Remove from heat.

In a medium bowl, combine eggs, parmesan, panko and herbs. Add spinach. Crumble feta into bowl and stir to combine thoroughly, but do not overmix.

Melt the stick of butter in a small skillet or microwave safe bowl.

To make triangle-shaped spanakopita: Using a pastry brush, butter one sheet of phyllo lightly, top with a second sheet, butter lightly, then a third. Cut the phyllo stack down the middle, so you have two long strips. Scoop about 3 tablespoons filling on the bottom of each strip, then fold the bottom corner up to the opposite side, then flip over, continuing like you would folding a flag. You should fold/flip 5 times to reach the top. Butter where it looks like things are getting dry. Repeat until all the filling is used. You should have an extra sheet of phyllo or two. Butter the tops.

Your phyllo will crack, rip, tear and generally work against you. Just deal with it.

Bake at 375 degrees for 25 minutes, or until golden brown.

To make family-style spanakopita: Butter each sheet of phyllo and lay in a greased 9×13″ pan until you’ve used half the roll of phyllo. Then spread the spinach mixture and top with remaining buttered phyllo. Butter the top.

Bake at 375 degrees for 35 minutes, or until golden brown.

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