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Spanakopita Spinach and Feta Pie
A classic spanakopita: spinach wilted until dry, folded with onions, scallions, dill, mint, parsley and plenty of feta, then baked in a large round pan between oiled sheets of phyllo.
- YieldServes 8
- Hands-on1 h 15 min
- Total11 h 42 min
- Difficulty
Ingredients
- 450 gcommercial phyllo (No. 4 or No. 7), thawed overnight in the fridge
- 165 mlextra-virgin Greek olive oil, 45 ml for the vegetables, the rest for brushing; more if needed
- 2large red or yellow onions, finely chopped
- 6scallions, chopped
- 900 gfresh spinach, trimmed, washed and drained well
- 25 gfresh dill, chopped
- 25 gfresh mint, chopped
- 25 gfresh parsley, chopped
- 300 gGreek feta, crumbled
- to tastesalt and freshly ground black pepper
- to tastenutmeg, freshly grated
- 70 gbulgur, rice or trahana, to soak up excess moistureoptional
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