Spinach Pie, Preveza,

Spanakopita (Greek: Σπανακόπιτα) is a Greek spinach pie, made with pre-cooked spinach, phyllo pastry, butter, olive oil, feta cheese, green onions, egg, and seasoning. Several layers of phyllo pastry are used as a two-crust shell if the spanakopita is baked in a pan. The filling can also be rolled up in phyllo pastry to make individual triangles. Once baked, it is golden in color.

In Greece, it is mostly eaten as a snack, alternative to tyropita.

In restaurants it can be served with Tzatziki sauce and a greek salad. It has become a popular item in Greek restaurants in the U.S., and is served as either a light meal or an appetizer.

Ingredients

2 lbs./900 gms. fresh spinach (or equivalent 20oz/580gm frozen, thawed, and drained)
1 large onion, finely chopped
¼ C extra virgin olive oil
1 C chopped scallions
½ C minced fresh parsley
1 T minced fresh dill
¼ t freshly ground nutmeg
1 T lemon juice
¾ C crumbled feta cheese
¾ C small curd cottage cheese
¼ C freshly grated parmesan cheese
4 eggs, beaten
12-20 sheets phyllo pastry
⅔ C clarified butter

Procedure

Remove large stems from spinach, wash, chop, lightly steam, drain, pressing out any liquid with the back of a spoon.
Place onions and oil in large skillet. Cook over medium heat until slightly tender. Add scallions and cook until limp. Remove from heat and stir in parsley, dill, and nutmeg.
To the skillet, add the cheeses, spinach, and lemon juice. Mix and add eggs. Mix again gently.
To assemble the Spanakopita, brush a shallow 9x12 inch baking dish with some of the clarified butter. Layer about 5 sheets of phyllo, one at a time, covering bottom of dish, sides, and draping over edges. Brush butter in between layers. Fill with half of spinach filling. Add 3-5 more phyllo sheets, brushing butter in between layers. Add remaining spinach filling and top with all remaining phyllo sheets, brushing butter between sheets. Roll up and create a lip with all overhanging phyllo sheets. crumble any broken sheet bits on top. Drizzle any remaining clarified butter over top. Bake for 45 min. at 350°F or 180°C. Spanakopita is done when puffed and golden. Let sit for 10 minutes before cutting and serving.
I usually double or triple this recipe and make 2 huge baking dishes. This is just as fabulous as a leftover.
Instead of phyllo pastry, my Greek mother-in-law taught me to use pizza dough purchased from the supermarket dairy section as a quick and delicious alternative.
Please note that phyllo pastry has fewer calories than other doughs.

Vefa Alexiadou , Greek Cuisine , ISBN 9608501865
Vefa Alexiadou , Festive Cuisine: 200 Recipes, to Prepare 19 Festive Menus , ISBN 9609013708
Vefa Alexiadou , Greek Pastries and Desserts , ISBN 9608501873

Links

Recipe from InternationalRecipesOnline.com

Spanikopita Recipe. Brad Harvey, Whats4Eats.com. URL accessed on Feb 12, 2006.

See also

Cuisine of Greece