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Peter starts out by mixing the chopped spinach with feta and onion, binding it together with beaten eggs. Then in a Tapsi, which is a traditional Greek baking dish, Peter adds layer upon layer of phyllo brushing a mix of melted butter and olive oil between each layer. Amongst the layers of buttery phyllo goes the delicious spinach filling. With a few more layers of phyllo on top, the Spanakopita goes in the oven for one hour and when it come out it is golden brown and beautiful. Eat it hot, at room temperature or even cold, if you can wait that long!

Print Recipe

Serves 20-25

Ingredients

Spinach Filling

3 lbs spinach, washed, dried & refrigerated overnight
1 sweet white onion, chopped
1½ lbs crumbled feta cheese (liquid, if any in the container, drained)
8-10 large eggs, beaten

For Layering

1 box phyllo dough, thawed to room temperature
2 sticks unsalted butter, melted
1 tbsp olive oil

Equipment

Greek tapsi (traditional Greek baking pan) or 9” x 13” baking dish
pastry brush

How-to

Make Spinach FillIng

Remove stems from spinach and roughly chop. Place in a large bowl or pan
Add the chopped onion and mix in with clean hands
Mix in the crumbled feta cheese
Pour the beaten eggs over the spinach, onions and feta and mix well. Set aside until assembly of the dish

Assemble & Bake

Preheat oven to 350º
Remove phyllo dough from freezer or refrigerator and thaw to room temperature
Mix olive oil into melted butter
In a large, round aluminum pan (or traditional Greek pan), layer 8-10 sheets of phyllo dough on the bottom of the pan, brushing each layer with the butter/olive oil mixture, except for the last layer. If layering in a round tapsi, alternate the direction that you lay the phyllo, every other layer so that the filling is covered
Add half of the spinach mixture and spread evenly
Layer 4-6 sheets of phyllo dough atop the spinach mixture, brushing each layer with the butter/oil mixture, except for the top layer of phyllo
Add the other half of the spinach mixture and spread evenly
Layer 8-10 pieces of phyllo, brushing each to ensure a crispy top (be sure to liberally add the butter/oil to the top layer of phyllo this time!)
Bake 60 minutes or until a light, golden-brown. Let cool on the stove top and do not cover with aluminum foil
When cooled to room temperature, cut into squares and reheat to serve hot, or serve as-is at room temperature

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Comments (1)

Posted Thursday, July 7, 2011, at 2:08 pm by Mrzark:

This looks delicious! I'm gonna have to try it out asap!

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Spanakopita