Greek Spinach Pie, Spanakopita with a twist! Kid approved and loved by the whole family!
For Mother’s Day my hubby planned a great day outdoors in the beautiful North Carolina sun. The plan was to take our canoe out and paddle to an island and then enjoy a deliciously homemade picnic lunch (after a delicious breakfast in bed of course!) The main course of our picnic lunch was Greek Spinach Pie. I have to say, it was sooo good!! Even the kids loved it!
We baked the Spinach Greek Pie in a Pyrex dish and then placed it in our traveling warmer/cooler carrying case – which worked out perfect! We didn’t eat until several hours after the Spinach Greek Pie was baked but it was still a perfect warm!
This Spinach Greek Pie is really easy to make and can be made the night before and kept in the refrigerator. Mix all the ingredients in a bowl and then layer it lasagna style with the phyllo sheets.
- PHYLLO PASTRY TOPPING:
- 1 package of phyllo pastry (about 17x13-inches each), defrosted
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 1 10-ounce package frozen, chopped spinach, defrosted
- 2 cups ricotta cheese
- 8 ounces feta cheese, crumbled
- 8 ounces jack cheese, grated
- 2 large eggs
- 3 tablespoons finely chopped fresh dill
- 3 tablespoons finely chopped fresh parsley
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Preheat oven to 350°F.
- In a medium skillet, heat the olive oil over medium heat for about 1 minute. Add the onions and cook until softened, about 5 minutes, stirring often. Set aside.
- Squeeze the liquid out of the thawed spinach.
- In a large bowl, stir together onion, drained spinach, ricotta, feta, jack cheese, eggs, dill, parsley, salt and black pepper. Spread cheese filling in baking dish. Cover with 2 pieces of the phyllo pastry (just tuck the edges in on the sides). Repeat over and over again until both the cheese filling and phyllo sheets are gone. Think of lasagna for this process.
- Bake until phyllo topping is golden and filling is bubbling gently, about 45 minutes. Use a sharp knife to cut through the marked squares. Serve warm.
- *If covered tightly and refrigerated, this pie can be assembled early in the day and baked later. Cold pot pie will probably need to bake an additional 5 minutes.
Bake and enjoy! These squares could easily be turned into little appetizers for a get-together!
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