Spanakopita – Greek Spinach Pie is a flavorful savory pie filled with spinach, eggs, and feta. This delicious spinach and feta pie is an iconic Greek dish that can be enjoyed as a starter for the main course.
Chop the white onion and slice the spring onion whites, place a metal skillet over medium heat, add 2 tablespoons of extra-virgin olive oil to skillet to heat, and then add onions. Cook until softened.
Add the thawed and thoroughly drained organic chopped spinach to the metal skillet, and lightly saute for a few minutes before adding the flat-leaf parsley, fresh dill, ground nutmeg, and kosher salt. Cook for another 2 or 3 minutes. Remove from heat and allow to cool.
Once the spinach mixture has completely cooled, crumble feta cheese into the mixture, and add the lightly beaten eggs. Combine all ingredients.
Pre-heat the oven to 375 degrees F. Prepare a large baking dish by lightly brushing with olive oil, or spraying with cooking spray.
Divide dough by 2. Brush each pastry sheet lightly with melted unsalted butter and place in the bottom the pre-treated baking dish. Only use 1/2 of pastry sheets.
Spread the spinach mixture evenly over the dough in the large baking dish. Cover the spinach mixture with the remaining phyllo dough, remembering to brush each sheet with butter as you layer it on the spinach mixture.
Bake at 375 degrees F till the top is a beautiful golden color
Remove from oven and place on a heat resistant surface to cool for about 8-10 minutes before cutting and serving.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog