Spanakopita (Spinach Pie)

Originally published in the November 1996 issue of FOX CITIES Magazine.

3 lbs. fresh spinach
2 bunches green scallions, finely chopped
1 cup olive oil, divided
1/2 cup minced parsley
2 T. finely chopped dill
8 eggs, beaten
1 lb. feta cheese
Salt to taste
1 lb. filo or pastry dough
1/2 cup melted butter (or more if needed)

Wash spinach, cut off stems. Dry completely with towels and chop. Brown scallions in 1/2 cup olive oil until tender. Combine spinach, parsley, dill, beaten eggs, and cheese. Add cooked scallions, season with salt lightly and mix well. Grease a 9″ x 13″ baking pan and line with 12 sheets of filo dough, each brushed with melted butter combined with 1/2 cup olive oil. Spread the spinach mixture over the filo, top with the remaining sheets of filo dough brushed with melted butter and olive oil. Be sure to brush each sheet again with butter. Bake at 350° for 45 min.–1 hour. The top crust should be a golden brown. Cool and cut into squares (for best results, cut through the filo with a razor blade). Serve as an appetizer, a vegetable side dish, or even after meals with a chilled Greek White Retsina wine.

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