Easy Greek Spinach Pie Recipe (Spanakopita)

A scrumptious take on a classic recipe I just know you will love!

⬇️⬇️ Recipe ⬇️⬇️

SPINACH PIE RECIPE:
10oz Good Feta, crumbed
2-10oz Boxes of Frozen Chopped Spinach, thawed
1 Medium Yellow Onion, finely chopped
2 Tbsp of Olive Oil
1 Small Bunch of Scallions
1/2 cup of Chopped Parsley
1/2 cup of Chopped Fresh Dill
4 Eggs
1lb Pack of Filo Dough (you need about 3/4 so about 1 1/5 packs from the 1lb box)
Olive oil
Black Pepper

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we are making my spinach and feta pie that you are going to love if you love a classic spany Copa appetizer or treat of any kind you will love this recipe because it’s basically that but in a pie form so that it’s a lot easier to put together and I just feel like anytime there’s something sort of a pie or like a bigger version of something small it instantly looks more abundant so that is what we’re going to make and let’s get started in my Skillet I’m going to add some olive oil to my olive oil I’m going to add some chopped onion I want a good amount of olive oil couple tablespoons and some chopped yellow onion I want the onion to cook down become translucent I don’t necessarily care for it to Brown I just want it to soften I’m going to add a small pinch of salt and once that’s there I’m going to let it cool for just a little bit before we start rolling rocking and rolling this is a great time while your onion is cooking and cooling to get everything ready you’re going to need two boxes two 10 oz boxes of Frozen chopped spinach that you’re going to make sure it is defrosted and you squeeze out all the excess liquid you need some feta now feta I love to buy a black and crumble it myself I don’t like pre crumbled I just don’t think it tastes the same I don’t think it has the same texture so make sure I always make sure to do it myself and chop up a whole lot fresh D parsley and scallions I actually didn’t have any scallions so I used lots of chives from my garden and crack four eggs so once everything is ready get your oven preheating to 375 and then we’ll start building our pie my onions are ready they’ve cooled they are perfect so it’s time to build the filling in a large bowl I’m going to go ahead and add my eggs I’m actually not going to add any salt we added some salt to the onions but I’m not adding any salt to the filling because we’re adding a lot of feta and feta is very very intensely salty so you don’t need to add any additional trust me and I’m a salt lover so if I say there’s enough there’s enough with those eggs first I just find it easier to give the eggs just like a heads up and you’re going to come in here with your spinach now remember I told you this was frozen chopped spinach the best bank for your buck because it’s going to take a whole lot of bags of spinach to get that much cooked spinach if you get what I’m saying a whole lot of fresh spinach you’re going to add your sauteed onion right in here it already smells great and it’s not even in the oven yet and then to that you’re going to add all of your herbs beautiful the freshness is really just spot on here and the cheese and I just mix it all with a fork just gently com in here and get it all mixed as best you can you can also switch to your wooden spoon if you like but it does not need much just get that mixed well and now we’re going to set this aside because I want to get my pan ready and speaking of a pan you’ll need about a 9 inish nonstick round pan you can do regular and not nonstick but I find that it’s really difficult for the felo to not stick to it so I just use this one I got this from Italy but any 9 in pan will do I like to add a little bit of olive oil get a pastry brush if I can find one near me I always put things all over the place and then I can’t find them when I need them where’s my pastry brush hold that thought brush that oil well around the bottom and the sides and I’m going to set this aside and I’m going to work on my felo this is the that I buy it’s just the most common brand in my grocery store we’re going to work with one before you know what I want to do I want to grab a damp paper towel because I want to keep the rest of the felo I’m not working with covered um so it doesn’t dry out so let me grab that now filo is extremely delicate so when you work with it you want to work with it carefully you’re going to use about four sheets out of of time see what I’m doing here and you’re going to use about 3/4 of this package and you see how I’m overlapping and I’m overlapping so that I so that I can have plenty to drizzle over or cover my filling so we did four you’re going to do four more and again you’ll do four more by overlapping just like so and you don’t have to oil in between I oil every four to keep it easy My Pan is ready my filling is ready remember I used about 34s of the whole box of felo put your filling in there that out of the way beautiful I’ve been teasing this recipe on IG since 2021 by the way that’s how long ago I first made this and once in a while I share the photos um that I took of this and people always ask for the recipe put some oil on the inside of your felo and then you just take all the overhang okay now remember filo is extremely delicate so be careful but don’t be too too careful do not worry it is perfect perfect I’m actually going to take the olive oil and put it in a bowl so that I can easily brush the top cuz I want to brush it pretty evenly and this is just going to go into my preheated oven 375 about 40 45 minutes until it’s intensely golden brown and gorgeous and if you want to you can just make a few slits over the top um with a sharp pairing knife you can do one these these little things just for any air or anything to escape although it’s totally not super necessary I don’t think this is just going to go in and it’s going to be a golden brown and gorgeous I’ll let it cool before we slice and then it’s done my gorgeous pie was in the oven 45 minutes exactly I have let it cool it’s just about cooled completely you want to make sure you give it time so when you slice into it it doesn’t fall apart it is a gorgeously golden brown I went ahead and just lifted it out of the pan and right onto my platter easy peasy when you use a non-stick skillet it just works your felo will sort of crack crackle and pop as you go to cut this but that’s just what felo does babe look at how gorgeous and stunning that is it’s sensational it’s good at room temperature slightly warm I’m gonna take a bite from I have to take a nice thumbnail for you so I don’t want to destroy it too much but you know this little piece no one’s going to miss this little piece is anybody going to miss this little piece I want you to see minus my piece how stunning that interior is M and let me tell you something it’s so it’s not overpowering but every ingredient shines so like obviously a mouthful of spinach that gets like awakened by that salty feta the fresh herbs in there highlight everything else the crunch from the filo Sensational all the flavor profiles of was SP Cofe down but in like a really nice pie version that just feels really abundant and really special it’ll Len the kitchen.com for a written recipe hope you enjoy spending time with me and I will see you in the next one bye-bye [Music]