Spanakopita Recipe

by katerina on May 6, 2008

Spanakopita RecipeSpanakopita is so so so good, I have great memories of eating it for breakfast when I was in Greece. It is one of my all time favorite meals which I almost never makes because it is so very labor intensive and rather expensive. There is $12 worth of feta in this spanakopita. Ouch.

This is The Barefoot Contessa‘s recipe and because you make a casserole type version rather then individually wrapped spanakopita’s it is a lot less work. If you are interested in something more authentic check out Peter’s recipe including homemade phyllo. Hopefully someone can find my step by step photos useful.

[print_this]Spanakopita
(serves 6-8)

2 small onions, chopped
2T olive oil
2t salt
1 1 /2t pepper
3 packages frozen spinach (10oz), de-thawed and drained
6 large eggs
2t nutmeg, grated
1/2C Parmesan, grated
3T bread crumbs
1/2lb feta, broken into 1/2″ cubes
1/2C pine nuts
1/2C butter, melted or as much as you need.
1 pkg of phyllo dough, defrosted

Preheat oven to 375F. Heat a large saute pan to medium and add olive oil and onions. Saute for about 10-15 minutes until soft and beginning to brown. Add the salt and pepper and let cool slightly.

In a large bowl add spinach, eggs, Parmesan, nutmeg, bread crumbs, feta, pine nuts and onions. Mix gently.

Butter an 8″ saute pan (I used a square casserole). Place a sheet of phyllo across the casserole and press it to fit, allowing the excess to fall over the sides. Butter the sheet and layer another one on top in the opposite direction. Continue until you have 6 layers. Place filling in pan and press it down. Slowly fold the outside layers over top of the filling, buttering each layer as you go. If you have a section that is not covered by the top layers. Create a layer by folding a piece of phyllo in quarters or eighths (make sure you butter it all) and place it over the gap. Cut two pieces of phyllo to fit your pan and layer them in top. Don’t forget to brush the top layer.
With a sharp knife cut serving portions into the top sheet (careful) of the phyllo.

Bake for one hour or until golden brown. Allow to cool before serving. Serve slightly warm or at room temperature.[/print_this]

The filling after you have mixed it all together:

Spanakopita FillingHere is the pie without the top.
Making SpanakopitaAfter being cut from the top and before baking:
Making SpanakopitaTa da!
Making Spanakopita

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