Greek Spinach Pie
Greek Spinach Pie, Spanakopita with a twist! Kid approved and loved by the whole family!
Equipment
Ingredients
PHYLLO PASTRY TOPPING
- 1 pkg phyllo pastry (about 17×13-inches each), defrosted
Spinach & Cheese Filling
- 1 tbs olive oil
- 1 large onion fine chopped
- 1 10oz pkg frozen, chopped spinach defrosted and drained of any excess water
- 2 c ricotta cheese
- 8 oz feta cheese crumbled
- 8 oz Monterery jack cheese grated
- 2 large eggs
- 3 tbs finely chopped fresh dill
- 3 tbs finely chopped fresh parsley
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350°F
- Defrost the spinach by setting out on the counter for several hours until thawed. Once it is no longer frozen, place in a fine mesh strainer and press to excrete all excess water
- In a medium skillet, heat the olive oil over medium heat for about 1 minute. Add the chopped onions and cook until softened, about 5 minutes, stirring often. Set aside
- In a large bowl, stir together onion, drained spinach, ricotta, feta, Monterey 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 the layering process over and over again until both the cheese filling and phyllo sheets are gone. (similar to layering lasagna)
- 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
- Notes: *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.
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