Our ‘Vegan and Vegetarian Mediterranean Recipes for Winter’ Edition
II. – Spanakopita a.k.a. Greek Spinach Pie
We are continuing our healthy vegetarian recipes with a pie packed with nutritious spinach. If you have never tried this authentic Greek pie filled with fresh spinach and delicious feta cheese, you are definitively in for a treat! The spinach pie has a crispy texture due to the phyllo dough, while the savoury filling literally melts in your mouth.
It makes both a good hearty breakfast or a much-loved side dish on a family dinner.
Ingredients:
1 spring onion
2 cloves of crushed garlic
1 large yellow onion
500 g spinach
200 g feta cheese
2 eggs
6-8 sheets of phyllo pastry
100 g butter
a pinch of ground nutmeg
1.5 tbsps of fresh or 2.5 tbsps of ground drill
salt and pepper
Instructions:
- Make sure to remove your phyllo from the freezer the previous day and place it to the fridge to have enough time to thaw completely
- Preheat your oven to 200°C/392°F
- First, prepare the filling of the pie
- Put around 100 g of butter in the pan
- Sauté the finely chopped onion and the garlic cloves until they turn golden
- Add the roughly chopped spinach and continue until it becomes soft and pulpy
- Once it’s ready set it aside
- Add the feta cheese, two eggs, spring onion, nutmeg, and the dill to the mixture
- Season it with salt and pepper
- Take a 20-22 cm/ 7.8-8.6 inch non-stick baking pan
- Place 3-4 phyllo sheets to form the bottom of the pie and spread some butter on the top
- Add the spinach-feta filling and then cover it with another 3-4 phyllo sheets
- You can either brush the top with extra butter or use the yolk of an egg in order to give the pie a crispy and shiny look
- Bake it for 30-40 minutes
- Before serving it, make sure the pie has cooled down in the pan otherwise it may break when you try to remove it. Enjoy!