Spanakopita…Eat Greek Tonight

Spanakopita is one of the most popular snacks in Greece.  It’s relatively healthy, tastes delicious and can be eaten anytime of the day…even for breakfast…cold…yum!

I made this for Thanksgiving and it was the first thing to go.

Spanakopita

Makes two 12×9 inch pans.  Make one for now and freeze the second one.

  • 3 lbs. spinach, chopped (you can substitute frozen, thawed well)
  • 1/3 cup olive oil
  • 4 large onions, diced
  • 2 bunches green onions, diced (incl. 4 inches green)
  • 1/2 cup fresh parsley, chopped (or 3 tbsp dried parsley)
  • 1/4 tsp. ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1/2 lb. feta cheese, crumbled
  • 4 eggs, lightly beaten
  • 1/2 lb. cottage cheese (or ricotta)
  • 1/4 cup butter, melted
  • 1/4 cup olive oil
  • 1 lb. phyllo pastry sheets

Wash and drain the chopped spinach. If you use frozen spinach, thaw completely and squeeze out excess water. The spinach should be dry.

Heat the olive oil in a deep saute pan. Saute the onions and green onions until tender.

Add the spinach and parsley, and cook for 5 to 10 minutes until the spinach is wilted and heated through.  If you’re using frozen spinach, cook until the excess moisture evaporates.  The spinach mixture should be on the dry side.  Add the nutmeg and season with salt and pepper.

Remove from the heat and set aside to cool.

In a large mixing bowl, combine the feta, eggs, and cottage (or ricotta) cheese. Add the cooled spinach mixture and mix until well combined.

Combine the melted butter with the olive oil in a bowl. Using a pastry brush, grease two 9 x 12 rectangular pans.

Carefully remove the phyllo from the plastic sleeve. Most packages come in 12 x 18 inch sheets when opened fully. Using scissors or a sharp knife, cut the sheets in half to make two stacks of 9×12 inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.

Working quickly, Layer about 10 sheets on the bottom of the pan and brush each sheet with the butter/olive oil mixture. Add half of the spinach mixture in an even layer and press with a spatula to flatten.

Layer another 10 sheets on top of the spinach mixture, again brushing each sheet well with the butter/olive oil mixture. Repeat the process with the second pan.

Before baking, score the top layer of phyllo (making sure not to puncture filling layer) to enable easier cutting of pieces later.

Bake in a preheated 350 degree oven until the spanakopita turns a deep golden brown. If the pita is frozen when you put it in the oven, you will need approximately 60 minutes cooking time. If it’s fresh, cook for approximately 40-45 minutes.   All ovens vary, so keep an eye on it.

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