Spinach and Feta Pie

It’s been almost a year since our Grecian honeymoon and I am thinking about it A LOT. It was definitely the best trip of  my life which is mainly due to post wedding bliss and the incredible planning my husband did but much credit goes to the amazing food.

Never have I eaten so much food but still felt so light.  Never could I have imagined the level of feta I consumed.  My husband was not a huge feta person pre-Greece but couldn’t get enough  while we were there… which is v important…. and I have spanakopita to thank.  These little spinach and feta hand pies are so delicious… this version here makes one big pie which is a lot easier than individual ones and even more gorgeous.

I’ll be honest I didn’t thaw my phyllo overnight (more like six hours in the fridge) which led to some breakage but this pie is super forgiving.   The end result made me so happy and transported me back to beautiful days in Greece.  I served it with Shrimp and Orzo and a tomato salad and even popped open a bottle of wine we brought back from our honeymoon.  Such a simple, delicious and nostalgic meal.

You’ll need:

  • 16 ounces frozen spinach, thawed and squeezed dry
  • 3 eggs
  • 2 tablespoons olive oil
  • 10 ounces feta, crumbled
  • 0.25 cup grated pecorino or parmesan
  • 1/3 cup fresh basil, chopped
  • 1/3 cup fresh dill, chopped (don’t skimp)
  • 4 tsp dried oregano
  • Zest of 1 lemon
  • 1 clove garlic, minced
  • 1 tsp crushed red pepper flakes
  • 10-18 sheets frozen phyllo dough, thawed
  • 4 tablespoons unsalted butter, melted
  • Salt/pep
  • Optional: sesame seeds for garnish

 

To Make:

  1. Preheat oven to 350 degrees F.  Line baking sheet with parchment paper.
  2. Combine everything except the phyllo and butter in a large bowl.
  3. Place one sheet of phyllo dough on baking sheet and brush with melted butter.  Repeat, layering 2 more times, placing sheets of dough on top of each other.   Repeat this process (with three more sheets) but with the sheets going perpendicular to the bottom layer (so that the sheets are in an X shape).  Repeat process (with three more sheets) with this sheet going diagonally through the center so you have a sort of star shape.  Basically you are doing nine sheets total, three layers in three different directions.
  4. Dump the spinach mixture in the center leaving at least a two inch edge.  Now fold the edges over the center starting at one point and working your way around the pie clockwise.  Crinkle up an extra one to three sheets and smoosh over the top covering the spinach mixture.  Brush the whole thing with more butter and sprinkle with sesame seeds.
  5. Bake for 45-50 minutes until browned.   Serve warm or at room temp.

 

Inspired by HalfBakedHarvest

 

 

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