Spanakopita (Spinach Pie)

Cohort 17 has a real love for small plates and bites, so our graduation menu is packed with appetizers. One that we were all curious about — but few had made before — was spanakopita, an easy Greek, Spinach Pie. We worked with Phyllo dough and gave it a try. Different shapes are possible, for sure, and we tried a few…but our favorite part was the golden, crispy phyllo dough….no matter what shape it was! These are tried and true recipes from the Root kitchen - give them a try and let us know what you think!

Spanakopita (Spinach Pie)

Ingredients:

Recipe Yield: 8 mini pastries; one, 8-inch round pie

  • 2 (10 ounce) packages Frozen chopped spinach, thawed and well drained

  • ½ cup crumbled Feta cheese

  • ½ cup shredded Mozzarella cheese

  • ½ cup grated Parmesan cheese 

  • 1 clove Garlic, minced

  • ½ tsp Kosher salt

  • 1 (16 ounce) package Phyllo dough

  • 4 oz Unsalted butter, melted

Instructions:

  1. Preheat an oven to 375 F. Line or grease a baking sheet or round pie dish. Mix the spinach, feta cheese, mozzarella cheese, Parmesan cheese, garlic, and salt in a bowl.

  2. Arrange one sheet of phyllo dough on a clean work surface and brush with melted butter. Cover the remaining phyllo dough with a damp towel. Place a second sheet of phyllo on top and brush with butter, then place a third sheet on top. Cut the buttered phyllo lengthwise into four strips.

  3. Place about 1 tablespoon of the spinach mixture on the bottom of each strip. Take the bottom right corner and fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue folding until all the dough is folded.

  4. Arrange the stuffed triangles, seam-side down, on the prepared baking sheet. Lightly brush the triangle with butter. Repeat with the remaining phyllo dough and spinach filling.

    Pie can also be arranged and baked in a round pie dish, with layers of dough)

  5. Lightly brush bottom and sides of pan with butter. Remove phyllo from packaging and cover with a kitchen towel to prevent drying out. Butter one side of a sheet. Transfer phyllo, butter side up, to prepared pan, covering bottom of pan. Repeat with 2 more phyllo sheets.

  6. Rotate pan slightly and repeat with another sheet so overhang covers another section of pan. Continue with remaining 7 sheets, rotating pan so there is overhang around entire pan

  7. Scrape spinach mixture into pan, pressing down firmly and smoothing top. Gently fold phyllo overhang over spinach mixture and continue to press until phyllo goes just below rim of pan. Gather any broken pieces and arrange where spinach peeks through.

  8. Bake in the preheated oven until golden brown, about 20 minutes. Cool slightly before serving.

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