KellyTheChef
Gold Member
- 7,601
My neighbor makes this amazing spinach pie that she calls Spanakopita (not sure of that spelling!) and it is sooooooooooo good! I finally got the recipe from her and made it today. I knew if I posted this recipe, someone would want pictures of how to assemble it, so here it is!!!
Spinach Pie
4 (10 oz.) Packages chopped spinach
1 large onion chopped
6 eggs
1# Domestic Feta cheese
6 T. Parmesan cheese, grated
½ t. salt
¾ t. pepper
One package phylo dough
Thaw, drain, and DRY spinach (Use the Salad Spinner to dry spinach…only spin two pkgs at a time!)
Filling:
Lightly beat the eggs
Add Feta cheese, crumbled
Add onions
Add grated Parmesan
Add salt and pepper
Combine well, and add in spinach (separated well)
Now for the crust:
Use a large piece of parchment paper to protect your counter top and make it easy to handle.
Lay down one piece of phylo dough, and spritz with veggie, olive, or canola oil using our Kitchen Spritzer.
Lay down another piece of phylo and spritz with oil
Continue with these layers till you have EIGHT layers of phylo dough
(Be sure to cover your package of phylo with a damp cloth in between times to prevent it from drying out!!)
Lay the eight layers down centered in the Rectangular Baker (this will cover the bottom and come up the sides and over edge slightly)
Put filling into crust and cover edges of phylo with a damp cloth to keep pliable.
Use the same piece of parchment paper and layering technique to make FOUR layers of phylo dough.
Cut the piece in half vertically to make two short rectangles
Lay these pieces directly over each other to cover the filling to make eight layers on the top
Fold edges that are sticking up inwards over the top layer to seal the crust
Spray top with spritzer, too!
Bake at 350 for 50-60 minutes till golden brown
Eat cold, hot, or at room temperature!
Here are the pictures!
Keeping phylo dough damp with moistened paper towels:
http://i156.photobucket.com/albums/t24/KellyTheChef/SpinachPiekeepingphylodoughdamp.jpg
Step One first layer of eight:
http://i156.photobucket.com/albums/t24/KellyTheChef/SpinachPieStepOnebottomlayer.jpg
First layer into bottom and up sides of baker:
http://i156.photobucket.com/albums/t24/KellyTheChef/SpinachPieStepOnebottomlayerinbaker.jpg
Filling into bottom crust:
http://i156.photobucket.com/albums/t24/KellyTheChef/SpinachPieStepTwoFillinginbaker.jpg
Cutting four layers into two pieces for top crust:
http://i156.photobucket.com/albums/t24/KellyTheChef/StepThreecut4phylolayerscutintotwo.jpg
Top layers added (making eight layers total for top)
http://i156.photobucket.com/albums/t24/KellyTheChef/StepFourlaytwohalvesaccrossthetop.jpg
Edges folded in to create seal on crust:
http://i156.photobucket.com/albums/t24/KellyTheChef/StepFiveFoldedgesovertoptosealcrust.jpg
Spinach Pie
4 (10 oz.) Packages chopped spinach
1 large onion chopped
6 eggs
1# Domestic Feta cheese
6 T. Parmesan cheese, grated
½ t. salt
¾ t. pepper
One package phylo dough
Thaw, drain, and DRY spinach (Use the Salad Spinner to dry spinach…only spin two pkgs at a time!)
Filling:
Lightly beat the eggs
Add Feta cheese, crumbled
Add onions
Add grated Parmesan
Add salt and pepper
Combine well, and add in spinach (separated well)
Now for the crust:
Use a large piece of parchment paper to protect your counter top and make it easy to handle.
Lay down one piece of phylo dough, and spritz with veggie, olive, or canola oil using our Kitchen Spritzer.
Lay down another piece of phylo and spritz with oil
Continue with these layers till you have EIGHT layers of phylo dough
(Be sure to cover your package of phylo with a damp cloth in between times to prevent it from drying out!!)
Lay the eight layers down centered in the Rectangular Baker (this will cover the bottom and come up the sides and over edge slightly)
Put filling into crust and cover edges of phylo with a damp cloth to keep pliable.
Use the same piece of parchment paper and layering technique to make FOUR layers of phylo dough.
Cut the piece in half vertically to make two short rectangles
Lay these pieces directly over each other to cover the filling to make eight layers on the top
Fold edges that are sticking up inwards over the top layer to seal the crust
Spray top with spritzer, too!
Bake at 350 for 50-60 minutes till golden brown
Eat cold, hot, or at room temperature!
Here are the pictures!
Keeping phylo dough damp with moistened paper towels:
http://i156.photobucket.com/albums/t24/KellyTheChef/SpinachPiekeepingphylodoughdamp.jpg
Step One first layer of eight:
http://i156.photobucket.com/albums/t24/KellyTheChef/SpinachPieStepOnebottomlayer.jpg
First layer into bottom and up sides of baker:
http://i156.photobucket.com/albums/t24/KellyTheChef/SpinachPieStepOnebottomlayerinbaker.jpg
Filling into bottom crust:
http://i156.photobucket.com/albums/t24/KellyTheChef/SpinachPieStepTwoFillinginbaker.jpg
Cutting four layers into two pieces for top crust:
http://i156.photobucket.com/albums/t24/KellyTheChef/StepThreecut4phylolayerscutintotwo.jpg
Top layers added (making eight layers total for top)
http://i156.photobucket.com/albums/t24/KellyTheChef/StepFourlaytwohalvesaccrossthetop.jpg
Edges folded in to create seal on crust:
http://i156.photobucket.com/albums/t24/KellyTheChef/StepFiveFoldedgesovertoptosealcrust.jpg
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