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Greek Spinach Pie (spanakopita)


  • 16 to 20 phyllo pastry leaves (1 box)
  • 3 lbs. frozen chopped leaf spinach
  • 1 stick melted butter/margarine or equivalent of olive oil
  • 1 lb. feta cheese
  • 1 small bunch fresh dill chopped
  • 1 small bunch fresh parsley
  • 1 bunch green onions
  • few cloves garlic crushed
  • 1 large onion
  • olive oil to saute
  • 6 large eggs,
  • salt
  • fresh grated black pepper
  • nutmeg


Cook spinach to package directions, cool and squeeze out all excess water and rechop by hand or food processor. Saute the onion and garlic in some olive oil. Chop the green onions, parsley and dill. Combine the spinach, sauteed mixture, green onions, parsley and dill. Blend in crumbled feta cheese. Season to desired taste. Fork beat eggs and add to the spinach mixture. Set aside. Butter a 9 x 13 baking pan. Layer 8 to 10 leaves of phyllo, butter each individual sheet. Add spinach mixture. Top with another 8 to 10 more phyllo leaves, again layering and buttering each individual sheet. With a scissors cut off and trim any overlapping phyllo pastry.( or you could tuck in or overlap excess over the top ) . Cover pan with a damp tea towel and plastic wrap. Chill 30 minutes before baking. This can also be prepared and covered several hours before baking. Bake in a 350F oven about one hour or until puffed and golden. Cool 15 to 20 minutes before cutting. Serves 8 to 10. Note: Leftovers reheat well. I like to serve with rice pilaf. Also: when working with phyllo pastry read package instructions because this pastry dries out and crumbles quickly if not kept covered.

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