This spinach and cheese pie which is known as spanakopita is well recognised and loved. Best eaten warm and very difficult to stop at just one piece. The corner pieces are well sought after as the filo – phyllo is crispy, flaky and crunchy.
Spinach and Feta cheese pie recipe (Spanakopita)Course: AppetizersCuisine: GreekDifficulty: Medium
500g spinach (roughly chopped)
3 onions (finely chopped)
spring onions – a bunch (finely chopped)
dill – a bunch (finely chopped)
mint – a bunch (finely chopped)
salt and pepper (to taste)
400g feta cheese (crumbled)
1 egg (beaten)
bulgar wheat (optional)
- Wash and dry spinach.
- Roughly chop spinach.
- Finely chop onions, spring onion, mint and dill (fresh herbs).
- Steam blanch spinach for approximately 10 minutes, set aside in a large bowl once done.
- Add olive oil to hot pan and add onions once the oil begins to sizzle.
- Ensure you mix onions until onions start to soften up adding spinach.
- Mix both spinach and onions combining ingredients.
- Add spring onions, dill and mint, combining and mixing through all ingredients.
- Continue this process for approximately 5 minutes before turning the heat off and covering the pot with lid and setting aside for 5 minutes.
- Once the mixture has cooled off, add to a large bowl.
- Crumble good quality feta in a separate bowl.
- Beat 1 whole egg applying to filo – phyllo pastry.
- Apply olive oil to filo – phyllo pastry.
- Spread crumbled feta and spinach and herb mix to filo – phyllo pastry.
- Trim filo – phyllo pastry edges to avoid rough and hard edges.
- Fold filo – phyllo by rolling using the technique demonstrated in our video starting at 4:50.
- Add rolled filo – phyllo to baking tray continuing this process.
- Apply olive oil to the top of filo – phyllo pastry.
- Bake at 180 C for 50-60 minutes or until lightly golden.
- Allow cooling for 5 minutes before cutting filo – phyllo up serving.
Variations of this popular pie can include the use of puff pastry instead of filo – phyllo or dough. In addition, this pie can be made with feta cheese only, known as cheese pie – Tiropita or for those who prefer no dairy product eliminating cheese and egg altogether rather mixing in Bulgar wheat with your spinach mix.
Bulgur wheat is a whole wheat grain that has been cracked and partially pre-cooked. As a whole grain, it is a naturally high-fibre, low-fat, low-calorie vegetarian and vegan food ingredient.
Traditionally, the filo – phyllo mixture consists of spinach, onion, spring onion, mint and dill. Crumbled feta cheese is also added which adds the salty texture component.
This pie stands as a side or main and normally served with tzatziki dip and a refreshing cold beverage such as ouzo or a crisp white wine.
Did you know that spinach is a confirmed super food, good for bones, eyes and blood pressure?