Spanakopita
A Greek spinach pie with phyllo, Feta cheese, basil, oregano and eggs.
Equipment
- 1 sheet pan 10 X 15 inches Medium size baking sheet
- 1 large mixing bowl
- 1 colander for draining frozen spinach
- 1 pastry brush
- 1 medium skillet
- 1 sharp knife
Ingredients
- 2 lbs frozen chopped spinach
- 2 ½ cups chopped yellow onion
- 2 TBLS olive oil
- 4 eggs beat well
- 1 TBLS dried oregano
- 1 TBLS dried basil
- 1 teas black pepper
- 3 cups crumbled Feta cheese (see post for best Feta to use) approx.. 6 oz.
- 6 oz. margarine I use 1 stick margarine, ½ stick butter
- 1 package phyllo dough
Instructions
- Thaw phyllo dough in the refrigerator the day before, and bring to room temperature while you prepare the filling.
- Thaw the frozen spinach and put in a strainer or colander to drain. Squeeze as dry as possible, before adding to the rest of the filling
- Chop 2 ½ cups of onions and sauté in 2 TBLS of oil on medium until soft (about 10 minutes).
- Beat the eggs in a large bowl and add the oregano, basil and black pepper.Add the crumbled Feta, the spinach and the cooked onions and mix thoroughly.
- Melt the margarine and butter (if using).Layer the baking sheet with phyllo dough, brushing each layer lightly with margarine. Keep the margarine warm so it will go on as thin as possible.Use half the sheets, (about 10 sheets), cut to size so that it fits your pan. Vary the sheets to cover the pan evenly.
- Spread the filling evenly and continue with the phyllo sheets until all are used.Cut through the top layers to make either 12 or 24 pieces.
- Bake at 375 for 45 minutes, or until the top is nicely browned.
Notes
