Spinach Pie (Spanakopita)

Spinach Pie (Spanakopita) Recipe

(Made 18 squares)

Ingredients:

• 3 teaspoons olive oil
• 1 onion, finely chopped (equivalent to about 3/4 cup)
• 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 3 eggs
• 3 tablespoons dried parsley
• 6 teaspoons dried dill
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 12 ounces feta cheese, crumbled (equivalent to about a heaping 1 and 1/4 cups)
• 16 sheets phyllo dough, thawed
• 3/4 cup butter, melted (equivalent to 1 and 1/2 sticks)

Directions:

1. Preheat the oven to 350 degrees F. Butter a 9 x 13 inch pan and set it aside.
2. In a skillet, over low/medium heat, add the olive oil and finely chopped onion, and cook it until it’s slightly browned.
3. Thaw the frozen spinach and squeeze out the water. I placed the thawed spinach in a colander and used paper towels to press the water out. You don’t need to squeeze it like you are trying to get back at a mortal enemy. Just enough to remove some of the moisture so that your spinach pie doesn’t get soggy.
4. Add the spinach into the skillet and stir everything together.
5. Remove the spinach mixture from the heat and set it aside. Let this rest to get to room temperature.
6. In a medium bowl, mix together the egg, parsley, dill, salt, pepper, and feta cheese.
7. Add in the spinach mixture and stir everything together and set this aside. (Make sure that the spinach mixture is not hot because you don’t want to scramble the egg.)
8. Make sure that the phyllo dough is completely thawed. It is super fragile so if it is not, then it will break. In general, be extra gentle when handling each layer phyllo because it is so thin and it tears easily.
9. Lay 1 phyllo sheet into the pan and brush melted butter on top of the sheet and up the sides. Do this for 8 phyllo sheets.
10. Add the spinach filling on top in an even layer.
11. Lay 1 phyllo sheet on top of the spinach mixture and brush melted butter on top of the sheet. Do this for 8 phyllo sheets.
12. Cut (or score) it into 18 squares (or however big you want the pieces) prior to baking. Phyllo is super fragile and crispy after it bakes, so this will allow you to portion it later without destroying it.
13. Bake it in the preheated oven for 45 to 50 minutes or until the top is golden brown. (I baked mine for 48 minutes.)
14. Let it sit for about 5 minutes before serving.

Source:  Tina’s Chic Corner