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Flaky phyllo pie with spinach feta dill.

Spinach Feta Pie Recipe

Flaky phyllo pie with spinach feta dill. Greek spanakopita serves 8 in 50 mins-crisp tangy perfection.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Course: Main Dish
Cuisine: Greek
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 16 oz frozen spinach thawed squeezed dry
  • 1 lb Dodoni feta cheese crumbled
  • 3 green onions chopped
  • ¼ cup fresh dill chopped
  • 2 eggs
  • ¼ tsp nutmeg
  • ½ tsp salt
Crust
  • 12 sheets Athens phyllo dough
  • ½ cup unsalted butter melted

Equipment

  • Pastry brush
  • Pyrex 9x13 baking dish
  • Clean kitchen towel

Method
 

  1. Thaw spinach. Squeeze dry hands over sink total. Crumble feta bowl. Chop onions dill knife. Whisk eggs. Mix all filling ingredients fork even.​
  2. Defrost phyllo fridge overnight. Melt butter microwave 30 seconds. Lay sheets towel cover damp towel. Preheat oven 375°F.​
  3. Brush Pyrex butter pastry brush. Lay 6 phyllo sheets bottom, brush each butter. Spread filling spatula even. Top 6 phyllo sheets buttered. Tuck edges. Score top diamonds knife. Egg wash shine.​
  4. Bake 35 minutes till phyllo gold flaky puffed. Cool 10 minutes sets. Slice serve warm.

Notes

  • Squeeze spinach fierce no soggy pie.
  • Phyllo fast work-dries cracks.
  • Butter each layer seals crisp. Feta sheep milk tang king.