Spanakopita 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.
(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.
The filling after you have mixed it all together:
Here is the pie without the top.
After being cut from the top and before baking:
Ta da!
Tags: Vegetables, Spinach, Greek Food
{ 10 comments… read them below or add one }
Wonderfully done Kat and thank you for the link to my Spanakopita.
Next time you make this, you don’t have to use the best feta…middle of the road, decent feta’s fine. Compare the use of great feta and good feta to like Parmagiano Reggiano & Grano Padano…they both have their places in cooking.
The pine nuts are a Contessa addition…they are never found in Spanokopita.
Once again, Bravo…Greek approved!
This is one thing that I really need to make one day – yours looks fantastic!
oh, spanakopita ia so so so good! i have made this version of ina’s, too, and it is really delicious!
This looks great. I will have to make it soon. Nice blog and pictures!
Oh yea! I love spanikopita. I can’t make enough at work. I think I put too much spinach in mine though. How much is too much? You should submit this to my Veg Head carnival
Peter – Thanks high praise coming from you. I didn’t chose expensive feta, but next time I will seek out some inexpensive stuff and yeah probably omit the pignoli.
Deborah – you defintley should!
Steph – it really is soo sooo good isn’t it?
Lisa – thanks
Chef Erik -I entered it thanks.
mmm Spanakopita – looks tasty! Try the bulk bin feta from the Asian Grocers – it’s wayyy wayyyy cheaper, and is pretty decent 90% of the time (the other 10% it’s a little dodgy…slight mung of old feta bin)
Your spanakopita looks really good– I made burek, a Balkan version of spanakopita, last week- I love the spinach and feta flavor with the phyllo.
Great recipe. I also add a Rachel Ray twist when I make it and toss in about 1/2lb of cooked ground turkey. Makes it more of a main course and gives a different texture that my boys love.
Great idea to include ground turkey, I will have to try that!