Greek Spinach & Feta Pie (Spanakopita)
Ingredients
Filling Spinach with Feta
Three 10 oz. frozen spinach packages, well-drained and thawed
Finely chop 1 cup flat-leaf Parsley stems removed.
Finely chop 1 large onion
2 cloves of garlic, minced
2 tablespoons of olive oil
4 eggs
7 oz. quality feta cheese crumbled
Two teaspoons of dried dill weed
Freshly-ground black pepper
Pastry
1 16 oz package Fillo Dough {pasty sheets}, thawed
Extra virgin olive oil: 1 cup, or more as needed
Directions
Pre-heat the oven to 325° F.
Be sure to drain the spinach well and squeeze any liquid out by hand before you start mixing the filling.
Make the filling by adding the spinach to a large mixing bowl. Stir until everything is combined.
Place the phyllo sheets (fillo sheets) between two lightly dampened kitchen towels.
Prepare a 9½” X 13″ baking dish by brushing the bottom and sides of the dish with olive oil.
To assemble the spanakopita – Line the baking pan with two sheets of filo, letting them cover both the sides as well as bottom.
Brush with olive oils. Add two more sheets and brush with olive oils ….
