Delicious and quick Spinach/cheese pie (Spanakotyropita)
This is our family’s version for the famous Greek savory spinach pie. We call ours Spanakotyropita as we add lots of feta to the mixture. It’s very easy to prepare even for a last minute meal.
This mixture of spinach and cheese makes this recipe a favorite of my family and friends. Wrapping them in triangles makes it the perfect crunchy finger food for all occasions
It’s very easy to prepare. You start by washing the spinach, squeeze out all water and cut into pieces. (You can also purchase already cut and washed spinach so you can just throw it into the pan). Brown onion with 2 tablespoons of the butter and the olive oil in a casserole.
Add green onions, spinach, dill, and finally parsley.
Cook until mixture drinks up all water. Remove from heat and add milk to cool off mixture. Add beaten eggs, feta and Gruyere cheese and yogurt if desired. Salt and pepper to taste.
Butter a 9 x 12 baking pan and lay 8 sheets of filo dough buttering each layer and making sure that the dough covers the sides of the pan. Empty the spinach mixture into the pan. Fold any of the filo sheets that are on the sides of the pan towards the center and butter them.
Lay 6- 8 more filo sheets to cover mixture. Cut any sheets that are larger than pan. Pour remaining butter over the entire surface. Score the top with a knife into squares, rectangles or triangles
Finally sprinkle the top with water (this is what makes it crispy).
Bake at 350 degrees for 30 – 45 minutes. Remove from oven and let stand for 30 minutes before serving. Et voila! Cut, serve and enjoy!
Note #1. If you forget to sprinkle the pie with water before placing it in the oven, you have a second chance to sprinkle it 10 minutes before the pie is done. i.e. right before it starts getting brown.
Note #2. You can also make individual cheese triangles as shown below. It does take time to fold each piece but makes a perfect finger food.
If you want to know how to fold these, please watch the YouTube video below.
Spanakotyropitta/Σπανακοτυρόπιττα
Equipment
- 1 pastry brush
Ingredients
- 1 16 oz. package Fresh spinach
- 2 lbs. Greek feta crumbled
- 1 cup Butter
- 1/4 cup Olive oil
- 1/2 cup Milk
- 1/2 cup green onions chopped
- 1/4 cup dill minced
- 1/4 cup parsley minced
- 1 medium onion
- 1 cup grated Gruyere cheese or other hard yellow cheese to your liking
- 1/2 cup yogurt optional
- 5 Eggs beaten
- salt and pepper
Instructions
- Wash spinach, squeeze out all water and cut into pieces. You can also purchase already cut spinach. Brown onion with 2 tablespoons of the butter and the olive oil in a casserole. Add green onions, spinach, dill, and finally parsley.
- Cook until mixture drinks up all water. Remove from heat and add milk to cool off mixture. Add beaten eggs, feta and Gruyere cheese and yogurt if desired. Salt and pepper to taste.
- Butter a 9 x 12 baking pan and lay 8 sheets of filo dough buttering each layer and making sure that the dough covers the sides of the pan. Empty the spinach mixture into the pan. Fold any of the filo sheets that are on the sides of the pan towards the center and butter them.
- Lay 6- 8 more filo sheets to cover mixture. Cut any sheets that are larger than pan. Pour remaining butter over the entire surface. Score the top with a knife into squares, rectangles or triangles.
- Finally sprinkle the top with water (this is what makes it crispy). Bake at 350 degrees for 30 – 45 minutes. Remove from oven and let stand for 30 minutes before serving.
- Note #1. You can sprinkle the pie with water 10 minutes before the pie is done instead of just before you put it into the oven.
- Note #2. You can also make individual cheese triangles as shown here. It does take time to fold each piece but makes a perfect finger food. If you want to know how to fold these, please watch the YouTube video below.
Notes
Gina
I love to share my passion of Greece and to promote Hellenism all over the world through it's culture, history, cuisine and magnificent destinations.
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