Spinach Pie (Spanakopita)
These ingredients are for a small pan (approximately 9 X 12 inches). If you use a bigger pan, just double the ingredients.
1 large bag of spinach (washed and chopped)
2 -3 large eggs, beaten
1-2 green onions, chopped
Dill (fresh or dry) to taste
Pepper to taste
¾ lb – 1 lb crumbled Feta cheese
2-3 tablespoons olive oil
2-3 tablespoons bread crumbs
10 sheets phyllo dough
1/2 – 1 stick butter, melted
Preheat oven to 350 degrees F.
Lightly coat pan with cooking spray.
Mix the spinach, eggs, onions, dill, pepper, cheese and olive oil in a bowl.
Layer one sheet of phyllo dough at a time, brushing lightly with melted butter, before adding the next sheet. The bottom layer will have five sheets in all.
Pour spinach mixture onto the phyllo sheets.
Sprinkle bread crumbs over the spinach mixture.
Layer the last five phyllo sheets, again lightly brushing each one (except the last) with melted butter.
When you have placed the last phyllo sheet, you have to tuck in the phyllo all around the edges of the pan and trim any excess.
Then, gently cut the spinach pie into whatever size pieces you want.
Gently pour the remaining melted butter all over the top of the pie.
Bake for 45 minutes to one hour, until the top is a golden brown and the “pie” separates from the sides of the pan.