Spanakopita (Greek Spinach Pie)

Recipe Ingredients

2 lbs	908g / 32oz	Spinach - washed, chopped
1/4 cup	36g / 1.3oz	Scallions - chopped
1/4 cup	36g / 1.3oz	Fresh parsley - chopped
1/4 cup	36g / 1.3oz	Fresh dill - chopped
1 teaspoon	5ml	Salt
1/4 cup	59ml	Olive oil
1/2 cup	31g / 1.1oz	Onions - chopped
1 lb	454g / 16oz	Feta cheese - crumbled
1/2 cup	73g / 2.6oz	Parmesan cheese - grated
2		Eggs - beaten
1/2 cup	99g / 3.5oz	Butter - melted
14		Filo dough sheet

Recipe Instructions

Shred spinach and mix with scallions, parsley, dill, and salt. Let stand 10 minutes. Squeeze out moisture by the handful. Heat olive oil in a large skillet and saute onions until transparent, about 5 minutes. Stir in spinach and cheeses. Remove from heat and cool, stirring occasionally, to room temperature. Beat eggs in with a wooden spoon.

Brush bottom and sides of a 13 x 9 x 2-inch baking dish with melted butter. Line the dish with a sheet of filo, pressing the edges of pastry firmly into the corners, and against the sides of the dish. Brush surface of filo with melted butter, spreading it all the way to the outside edges and lay another sheet of filo on top. Repeat until you have used 7 layers of filo in all.

Spread spinach mixture evenly over last layer of filo and smooth it into the corners. Place another sheet of filo on top, brush with butter and repeat, layering with remaining filo. Turn edges over to form a crust. Brush the top with the remaining butter. Bake at 300F for 1 hour or until the pastry is crisp and delicately browned. Cut into squares and serve hot.

Source:
Elizabeth Powell

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