This is a wonderfully delicious Greek Spinach Pie with Feta cheese - also known as Spanakopita.
We love Greek food! We spent three weeks hopping from island to island with our three boys many, many years ago. We traveled with rucksacks on our backs and discovered the amazing culture and people of Greece. We especially enjoyed the pristine beaches and picturesque villages which were a little bit off the beaten tourist track - and the local food! Wonderful, delicious local food from fresh ingredients and fragrant flavours!
Sometime after that, my brother-in-law David taught me how to make Spanakopita - not exactly like the Greek version we had tasted, but truly delicious. And now it is my turn to share his recipe with you. This makes two large casseroles - you may wish to half the recipe.
1 kg / 2 lb frozen chopped spinach (you know I love EASY so I use frozen instead of fresh)
1/2 cup olive oil
4 onions diced
1/2 cup parsley chopped
1/2 cup fresh dill, chopped (OR 3 tbsp dried)
nutmeg, salt, pepper
300 gr. / 1/2 lb. feta cheese
1 cup cottage cheese OR ricotta cheese
1/2 cup golden (the light ones) raisins (yes, raisins- it works!)
1 package phyllo dough sheets
First, squeeze the water out of the thawed spinach. Heat about 2 tbsp of the olive oil and saute the chopped onions. When they are soft, add the spinach, dill, and parsley and saute a few minutes longer. Stir in the raisins and saute a minute or two longer. Set aside to cool.
Now, in a bowl, mix together the eggs, feta cheese, cottage or ricotta cheese, salt pepper and a dash of nutmeg. Mix together the cooled spinach mixture with the cheese mixture. Set aside.
Using a pastry brush, grease two rectangle baking dishes with the olive oil. You can also use spray olive oil - this makes it so much easier!
Now, unwrap the phyllo dough and remove a sheet. Place it on the bottom of your baking dish. Brush/spray with olive oil. Repeat 8 times. Now, do the same thing in your second baking dish.
Place half the spinach-cheese mixture in each baking dish.
Take a sheet of phyllo and cover the filling. Brush/spray with olive oil. Repeat 8 times. Tuck in the edges so that there are no loose ends that will burn in the oven. Brush the tops with olive oil. Using a sharp knife cut slits into the top of each Spanakopita Greek Spinach Pie.
Bake at 180C/350C for approximately 25-30 minutes (watch that the top does not get too browned). Remove from oven and serve to lots of oohs and aaahs. Enjoy!
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I'm Mimi (that's me on the Nile River!) and this is my recipe collection. I love to be creative, love to cook and love to entertain. I'm also veggie which means that all of the above gets a bit more complicated – and a lot more fun!
On simply-vegetarian.com I share some of my family's favourite recipes, from soups and starters to holiday main dishes and desserts as well as some really good tips and suggestions for healthy eating!
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