Spanakopita – spinach, onion, herbed Feta cheese in between layers of Phyllo dough create an easy and delicious Greek dinner that you’ll have plenty to serve everyone.
Spanakopita. I think in a previous life I must’ve been Greek, maybe Italian, too.
*this is an updated post in both format and with pictures. The previous post was published as Day 48 as my original 365 Days of Baking and the old pictures remain below.
I LOVE those foods!!
Mmmmmm…
When we lived in Rhode Island we became extremely close friends with a family across the street. It’s not often that each family member gets along with every member of another family. But this is the way it was with my and Mary’s family. We all had a very special bond, so much so that we became family.
One day, with a three-year-old by my side and a one-year-old on my hip, I answered the door and saw a woman standing on our front steps with a beautiful, three-year-old little boy. She introduced herself and her son and said they had purchased the home across the street. They hadn’t moved in yet and were living about 40 minutes away.
I invited her in and we talked at length while the kids played quite nicely together. She said she wasn’t feeling well, had recently found out that she was pregnant, and really wanted to lay down before driving back home. I decided I’d take the three kids to the playground down the street to give her some peace and quiet.
Now if you’ve ever had a “gut feeling” about someone, or feel like you’ve known a person forever even though you’ve already met them, then you know what I’m talking about. There was an instantaneous connection between our families, and Mary and I felt completely comfortable with each other.
SAVE THIS SPANIKOPITA TO YOUR FAVORITE PINTEREST BOARD!
So comfortable with each other in fact, that I allowed a stranger to rest in my home without me being there and she to allow a stranger to take her son to the park! I know, it seems a little bizarre, but neither of us had any concerns. There are some things in life you “just know”. And this was one of them. Our first meeting always reminds me of a Bible verse:
“Do not forget to entertain strangers, for by so doing some people have entertained angels without knowing it.”
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Spanakopita
Ingredients
- 1 package of phyllo dough thawed
- 2 16- ounce packages of frozen spinach thawed
- 1 very large sweet onion minced
- 3 packages of tomato & basil spiced feta cheese
- 1 cup olive oil + 2 tablespoons
- 5 eggs
- 8 tablespoons 1 stick unsalted butter, melted
Instructions
- Preheat oven to 350 degrees F.
- Heat large pot on stove top on medium high heat.
- Put in the 2 tablespoons of olive oil, add minced onion and sauté until soft.
- Add spinach and mix together.
- Remove from heat and set aside to cool.
- In a large bowl, beat eggs.
- Add remaining cup of olive oil and crumbled feta cheese.
- Combine cooled, cooked spinach mixture with egg mixture
- Brush a small amount of melted butter on bottom of a 9 x 13-inch baking dish.
- Place three pieces of Phyllo dough into the bottom of the baking dish.
- Brush gently with melted butter (don’t be shy, but don’t overdo). Continue with process until half of the Phyllo dough is on the bottom.
- Pour spinach mixture over Phyllo dough.
- Place three pieces of Phyllo dough over mixture and brush with butter.
- Continue with Phyllo dough and butter.
- Butter top layer and sprinkle a small amount of cold water on top. Tuck in edges.
- Bake for 1 hour.
Four out of five family members (reminds me of the old commercial: four out of five dentists…oh, never mind) enjoyed this dish. Interesting how my son loves quiche, but won’t eat this. Those who liked it decided it should earn 3½ rolling pins for a rating. My system is based on a scale of 1-4 with four being the best.
Mary, thank you not only for your Spanakopita but for being you. I am blessed to have you in my life.
Happy baking all!
If you like this then you’ll LOVE…
Baklava
Chocolate Cheesecake Dip
No-Bake Nutella Snickers Pie
Does this freeze well?
Charlene,
I honestly don’t know because we’ve eaten a good portion of it the nights that I’ve made it and it was gone within a few days with the extras being eaten for lunch and dinners.
I found this about freezing phyllo pastry: http://everydaylife.globalpost.com/can-refreeze-phyllo-dough-filling-43131.html
Hope it helps!
Hi Lynne.
Your spanakopita looks so delicious…..cannot wait to give it a go. Any chance you can give me a rough idea of the total weight measure of the fetta…since I am in Australia and not sure of the packages of fetta you are using.
Many thanks,
Helen
Thank you so much, Helen! Also, I appreciate you bringing it to my attention that I’d omitted that from the recipe – kind of important! haha
Each package of Feta was a 6-ounce package, so you’ll need a total of 18 ounces.
I hope you enjoy it and I’d love to hear what you think!
Awesome, thank you so much Lynne. Can’t wait to give it a try soon!!!
Hi Lynne,
These look so delicious and I plan on making them for a catering order. How many squares would you say this recipe makes ? And approximately what size are said squares? Thanks in advance!
With warm regards,
Trina
Trina, sorry for my delay in responding. Since I use a 9 X 13-inch baking dish for this recipe, the squares can be made into any size you prefer. If you want them bite size, you can make them smaller, but we always have a large portion because I serve it for dinner. So, I think it’s completely up to you as to how you want to serve them. 🙂
Lynn this looks so good I can’t wait to try it…
Thank you so much, Diana. I hope you like it!