Spinach Feta Spanakopita Pie (Print Version)
# Ingredients:
→ Spinach Base
01 -
1 cup parsley, finely chopped
02 -
1 medium onion, diced
03 -
1 – 1½ lbs (350 g) spinach, fresh or frozen
04 -
½ tsp black pepper powder
05 -
2 large garlic cloves, crushed
06 -
½ tsp kosher salt
07 -
1 tbsp freshly squeezed lemon juice
→ Cheesy Mixture
08 -
½ cup (60 g) shredded cheddar
09 -
½ cup (67.5 g) toasted pine nuts
10 -
1½ cup (225 g) feta cheese, crumbled
11 -
½ cup (113 g) goat cheese cream or crumbled feta
12 -
1 large beaten egg
13 -
⅛ tsp nutmeg (just a small pinch)
→ Pastry Layers
14 -
½ cup (120 ml) melted butter or olive oil
15 -
16 sheets (304 g) filo dough
# Instructions:
01 -
Turn on your oven and set it at 375°F (190°C). Clear your workspace and gather up your ingredients. If using frozen spinach, make sure it's drained and dried out.
02 -
Warm a skillet over medium heat with a drizzle of olive oil. Cook your onions and garlic until soft and aromatic. Toss in spinach and stir until wilted down. Add pepper, salt, and squeeze in the lemon juice. Keep cooking on high until any moisture vanishes completely.
03 -
Let the spinach cool in a large bowl for a bit. To it, mix in all your cheeses, chopped parsley, the beaten egg, toasted nuts, and the nutmeg. Stir everything until it's combined well.
04 -
Coat the bottom of a 9-inch pie dish or a larger rectangular baking pan with a layer of oil or butter to make sure nothing sticks.
05 -
Spread two filo sheets flat, brushing both with butter or oil. Take a few spoonfuls of your spinach mixture and layer it on top, leaving some space around the edges. Roll the coated filo into a tube, then curl it into a snail shape, starting from one edge of the pan.
06 -
Continue layering filo, spreading filling, rolling into tubes, and coiling them next to each other in the pan. Don't make the rolls too tight, or the pastry could rip. Be mindful not to overstuff them, so the spirals come out clean.
07 -
Tuck any filo edges neatly around the pan. Cover the entire surface evenly with a generous brushing of butter or olive oil to help it bake golden brown and crispy.
08 -
Put the pan in the oven and bake for 25-30 minutes. You want a perfectly crisp, golden-brown top, with the filling properly set. Let it cool slightly before slicing and serving warm.
# Notes:
01 -
This spiral version of a Greek classic is as tasty as it is stunning.
02 -
The unique spiral layout offers a simple way to enjoy portioned servings without making a mess.
03 -
Leftovers hold up for 3 days in the fridge—reheat at 350°F to bring back the crunch.