Prep. Time 25′ Cooking Time 1h Serves 12
To make Spanakopita you will need.
Ingredients
- 1 package phyllo dough or 6 homemade phyllo sheets
- 1/2 cup olive oil
For the filling:
- 1 kg spinach, washed, drained and cut into large pieces
- 5 leeks, finely chopped
- 10 fresh onions with their leaves, thinly sliced
- 1 dry onion, finely chopped or grated
- 1 bunch of dill, finely chopped with stems
- 1 bunch of parsley, finely chopped with stems
- 1 bunch of mint, finely chopped with stems
- 1/2 cup trahana
- 450 g ripe hard feta cheese, coarsely grated
- 200 ml evaporated milk
- 1/2 cup extra virgin olive oil
- 2 large eggs
- 1/4 cup water
- Salt and Pepper to taste
Instructions
Pie filling
- Coarsely chop the greens in a large bowl.
- Add the finely chopped dry and fresh onions, the leeks and finely chopped fresh herbs (dill, mint, and parsley).
- Season with salt and pepper.
- With your hands, rub all the ingredients until wilted, for about 1-2 minutes.
- Add the trahana and coarsely grated feta cheese, then mix well.
- In a small bowl, beat the eggs, evaporated milk, and olive oil together.
- Pour half of the egg mixture into the filling with the greens and mix well.
- Reserve the remaining half of the egg mixture for the phyllo sheets.
- Thin out the reserved egg mixture by adding 50 grams of water.
Assembly
- Grease a large, shallow baking dish, approximately 40 cm.
- Place the first large phyllo sheet in the baking dish, making sure it overlaps the edges of the dish.
- Brush lightly with the thinned egg mixture.
- Layer two more phyllo sheets, slightly crumpled to resemble grandma’s spinach pie.
- Drizzle with a little olive oil in between.
- Lightly brush with the egg mixture.
- Spread the filling in a thin layer over the sheets.
- Cover with another three crumpled phyllo sheets.
- Each time you layer a sheet, brush with the egg mixture and a little olive oil in between.
- The top sheets should not protrude, so crumple them up to ensure they are within the edges of the baking dish.
- Brush with extra virgin olive oil.
- Score the surface of the spanakopita into pieces.
- Brush with a little extra virgin olive oil.
- Bake the spanakopita in a preheated oven at 180°C, on the bottom rack, for about 1 hour and 10 minutes.
Enjoy!
Source: Argiro Barbarigou
