Spanakopita Made Easy

Spanakopita

Making this delicious Greek Spinach Pie doesn’t have to be complicated. I have simplified much of the process and it still tastes authentic. This is one of my favorite dishes.

Ingredients

1/2 cup olive oil
1/2 pound filo pastry leaves

Filling Ingredients
1 bunch scallions, minced
1/4 teaspoon salt
1 teaspoon dried dill
1 teaspoon dried oregano
4-10 oz packages of frozen spinach, defrosted and squeezed dry
5 cloves garlic, grated
8 oz feta cheese, crumbled
1 cup ricotta cheese
1 teaspoon black pepper

Directions

Preheat the oven to 375ºF. Oil a 9×13-inch baking pan.
Combine all the filling ingredients in a large mixing bowl.


Brush each sheet of filo dough with olive oil as you work with them.
Lay half of the filo sheets on the bottom of the baking dish covering the bottom and up the sides of the dish.

Spread the spinach mixture over the dough; then cover the spinach with the remaining filo sheets, coating each in oil before placing them in the dish. Brush the top of the layered sheets with oil and bring over any of the filo sheets covering the sides of the dish into the top layer. Brush with more oil. Bake uncovered for 45 minutes until the filo is golden-brown and crispy.

I serve Spanakopita with
Cucumber Salad
Lamb Chops

 

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