Spanakopita (Greek Spinach Pie)

Name: Spanakopita (Greek Spinach Pie)
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 300 g, thawed and squeezed very dry Frozen spinach; 200 g, crumbled Feta cheese; 2 large Large Eggs; 1/2 cup Finely chopped onion; 2 tbsp Mayonnaise; 2 tbsp, chopped Fresh Mint; 2 tbsp, chopped Fresh Dill; 10 sheets Phyllo pastry; 1/2 cup, melted Butter; To taste Salt; To taste Freshly ground Black pepper; 1 tsp Lemon zest

A classic Greek savory pie made with flaky phyllo pastry and a filling of spinach, feta cheese, and herbs.

Ingredients

300 g, thawed and squeezed very dry Frozen spinach
200 g, crumbled Feta cheese
2 large Large Eggs
1/2 cup Finely chopped onion
2 tbsp Mayonnaise
2 tbsp, chopped Fresh Mint
2 tbsp, chopped Fresh Dill
10 sheets Phyllo pastry
1/2 cup, melted Butter
To taste Salt
To taste Freshly ground Black pepper
1 tsp Lemon zest

Instructions

Preheat oven to 375°F (190°C).
In a large bowl, combine spinach, feta, eggs, onion, mayonnaise, fresh mint, fresh dill, lemon zest, salt, and pepper. Mix well.
Brush a 9x13 inch baking dish with melted butter.
Layer 5 sheets of phyllo pastry, brushing each sheet generously with melted butter and ensuring it reaches all corners of the dish. Slightly overhang the edges.
Spread the spinach mixture evenly over the phyllo.
Layer the remaining 5 sheets of phyllo on top, brushing each sheet generously with melted butter. Fold the overhanging edges in, creating a sealed crust.
Brush the top layer generously with butter. Using a sharp knife, score the top layer of phyllo into squares or diamonds, being careful not to cut through the filling.
Sprinkle a few drops of water over the top layer to help with browning.
Bake for 45-50 minutes, or until golden brown and crispy. Let cool slightly before cutting and serving.

Cuisine: Greek

Suitability: Vegetarian,Easter

Prep Time: 45 mins

Cook Time: 50 mins

Serving Size: 8

Meal Type: dinner