Greek Spinach Pie Recipe (Spanakopita)
|Prep time||9 minutes|
This delicious Greek spinach pie recipe uses fillo (or phyllo) dough (look for it in the frozen foods section of your grocery store). Keep it frozen until the day or two before use; store in the refrig for up to two weeks afterward, and use it for desserts, appetizers and main dishes like this.
|16||oz||frozen spinach (slightly thawed), about 4 cups|
|2||T||garlic, finely minced|
|4||oz||feta cheese, crumbled (about 1/2 cup)|
|1||c||Muenster or colby cheese, shredded|
|16||sheets fillo (phyllo) dough|
|2||T||butter, melted or vegetable oil spray|
|1||c||diced ham (optional)|
Preheat oven to 400ºF.
- At the stove, pour oil into heavy skillet over medium heat; add spinach, oregano and garlic, sautéing for 3-4 minutes until spinach is thawed. Turn off heat and sprinkle feta and Muenster cheeses on top. Set aside while you prepare the fillo.
- Uroll package of fillo dough, covering with plastic wrap and a damp towel to keep sheets moist. On a greased baking sheet, place one sheet of fillo, and brush it with the melted butter (or spray generously with vegetable oil spray). Continue layering until 8 sheets are spread flat.
- Top with half of spinach mixture. Add diced ham now, if using it. Fold ends of dough in and roll loosely, ending with the seam face down on a sprayed baking pan. Repeat for second roll.
- Bake for 15 minutes, until lightly golden. Remove from oven and slice into 6-8 pieces.