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Greek Spinach Pie (Spanikopita)
Our Spanikopita, or Greek Spinach pie, is a rich pastry stuffed with spinach and cheese. featuring healthier phyllo dough, onion, and crumbled feta.
Prep Time 15 minutes
Cook Time 47 minutes
Total Time 1 hour 12 minutes
Servings 8 servings, 1 slice each
Calories 201 kcal
Ingredients
- Nonstick cooking spray
- 2 lbs. frozen chopped spinach thawed
- Cheesecloth
- 4 tsp. olive oil divided use
- 1 medium onion finely chopped
- 1 cup crumbled feta cheese
- 4 large eggs lightly beaten
- ½ tsp. sea salt or Himalayan salt
- ¼ tsp. ground black pepper
- ½ tsp. ground nutmeg
- 8 sheets phyllo dough (each approx. 12 x 17-inches), thawed, covered in a
- slightly damp towel
Instructions
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Preheat oven to 350° F.
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Lightly coat a 9-inch springform pan with spray. Set aside.
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Place spinach on cheesecloth, in small batches; squeeze dry. If you do not have cheesecloth, use a heavy duty paper towel.
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Finely chop spinach; place in a large bowl. Set aside.
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Heat 1 tsp. oil in large nonstick skillet over medium heat.
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Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
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Add onion, cheese, eggs, salt, pepper, and nutmeg to spinach; mix well. Set aside.
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Place phyllo on work surface. Keeping the original stack covered, remove one sheet at a time and quickly brush with 2½ tsp. oil. Place each oiled sheet in prepared pan. Some phyllo should be hanging off the edge. Repeat with remaining phyllo, completely lining pan.
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Add spinach mixture; smooth top. Fold phyllo over spinach and brush top of phyllo with remaining ½ tsp. oil.
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Bake for 30 to 40 minutes, or until spinach mixture is firm and phyllo dough is golden brown. Cool for 10 minutes before removing sides of the pan.
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Cut into eight slices; serve immediately.
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.