Spanakotiropita (Greek Spinach and Feta Pie)
Ingredients
Filling
- 2 packages frozen chopped spinach (thawed and squeezed dry)
- 4 eggs
- 1/2 pound Feta cheese (crumbled)
- 1 bunch green onions (chopped)
- 1/4 cup parsley (chopped)
- 1/4 cup fresh dill (or 1 tablespoon dried dill)
- 1/2 pound butter (melted)
- 1- pound package prepared Phyllo dough
Instructions
- Prepare the Filling: In a large bowl, mix together the thawed spinach, eggs, crumbled feta cheese, chopped green onions, parsley, and dill. Stir until well combined.
- Prepare the Phyllo Dough: Open the phyllo dough package and unroll the sheets. Be sure to work quickly, as phyllo dough dries out fast.
- Assemble the Spanakotiropita:Lay one sheet of phyllo dough on a clean surface and brush it lightly with melted butter.Place another sheet of phyllo on top and brush again with butter. Repeat until you have 3-4 layers.Place a portion of the filling along one edge of the phyllo. Fold the sides of the dough over the filling to create a neat package.Roll up the phyllo around the filling to form a cylinder or log shape, placing the seam side down on an oiled baking sheet.Brush the tops of the rolled phyllo with more melted butter.
- Bake: Preheat the oven to 400°F (200°C). Bake for 25-30 minutes, or until the phyllo is golden brown and crispy.
- Serve: Allow the Spanakotiropita to cool slightly before slicing. Serve warm or at room temperature.
Notes
8-10 Servings.
Enjoy this savory Greek classic that pairs wonderfully with a side salad or can be enjoyed on its own as a delicious snack or appetizer!