Spanakopita, Greek spinach pie, is certainly one of my all-time favourite dishes. It includes a few of favourite issues: feta cheese, a great deal of herbs, and crispy phyllo.
Generally I’m within the temper for Spanakopita however I don’t need to make an entire large 9×13″ pan. This was a type of instances! So I got here up with this little 9″ model that matches in a pie plate and it seems so completely.
I don’t even need to let you know what number of slices of this I ate. Let’s simply say, I can’t be trusted to be ladylike round such an ideal dish. I hope you’re keen on this elegant dish as a lot as I do!
Spinach Pie
1/2 pound phyllo, thawed
2 packages frozen spinach, thawed
4 inexperienced onions
6 oz feta cheese
2 Tbsp contemporary dill
1 Tbsp contemporary mint
1 Tbsp contemporary oregano
1/2 tsp salt
1/4 tsp pepper
1 giant egg, overwhelmed
2 Tbsp olive oil + extra for phyllo
- Preheat oven to 400 levels Fahrenheit. Brush a 9″ pie plate with olive oil.
- Make the filling: Squeeze water out of frozen spinach. Mix spinach with inexperienced onions, feta cheese, herbs, pepper, egg, salt, pepper, and olive oil.
- To make the pie, decide three sheets of phyllo dough and press down into the pie plate, letting the surplus fall over the sting. Brush flippantly with olive oil. Proceed with all the phyllo dough, setting three sheets down at a time, rotating the pie plate barely as you go, brushing with olive oil and barely urgent down with every new layer.
- Spoon spinach filling over phyllo dough, then fold the surplus edges in the direction of the middle of the pie, crinkling them barely. Rigorously rbush with olive oil then bake the pie till phyllo is golden, 25-35 minutes.
Dream of Greece,
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