Hey hey,
A Greek Spanakotyropita Recipe is coming your way spinach fans. Growing up in a Greek household, eating greens was a must! I don’t remember a week that we didn’t have food on the table that contained spinach and vegetables. Spanakotyropita (Spinach Pie) and Tyropita (Feta Cheese Pie) were on Mom’s menu each week. As I have mentioned before Spinach pie is my favorite, the herbs for example dill, there is so much dill which as many of you already know is my favorite herb. Parsley and Mint are also other herbs that make this Spanakotyropita so delicious. The Spinach can be fresh or frozen cooking the spinach is not necessary.
The other day I was researching which are the top cuisines trending for 2025 and well peeps Greek cuisine is in the top 3. I was also searching to see which diets are trending, I do this every year to see what types of cuisines people are looking for. Anyway, the diet that is trending at the moment is the Mediterranean diet, it does make sense to me. Greek cuisine, has legumes, vegetables, and seafood there are so many versions of the Greek recipes even I as a Greek am lost at times.
So, speaking of versions this Spankotyropita is another version of the traditional Greek pie. I have added a few ingredients that make it much tastier than my last recipe. I used country-style phyllo dough sheets, which are thicker than the regular phyllo sheets. These phyllo sheets give this pie a crunchy taste and a crusty crust. I also added about two tablespoons of trachana to the filling to keep it from getting soggy. You can also use rice if you don’t have Trachana. In Greece, we make a delicious hot soup with Trachana, Trachana is a tiny pasta made out of wheat for those cold days if you’re curious to know what it is.
This Greek Spanakotyropita Recipe is easy and simply delicious.
Have a great morning/afternoon/evening everyone!!
Greek Spanakotyropita Recipe
Ingredients
- 2 lbs spinach fresh or frozen
- 1 bunch parsley
- 1 bunch dill
- 1 bunch fresh mint
- 3 leeks washed and sliced
- 4 spring onions washed and sliced
- ¼ cup trachana optional
- 2 cups feta cheese crumbled
- 2 eggs whisked eggs
- ½ cup olive oil
- salt
- pepper
- 6 country-style phyllo sheets
Instructions
- Preheat oven to 180℃. Finely chop the dill, parsley, and fresh mint
- Add the spinach to a large bowl along with the herbs and use your hands to combine. Whisk the two eggs add to the mixture and season with salt and pepper.
- Toss in the feta cheese, use half of the olive oil leave a bit to brush oil on the phyllo sheets.
- Toss in the diced leek and spring onions and combine using your hands. Sprinkle the trachana over the mixture and give it one good mix.
- I used a 32cm/12i-nch baking pan for this spanakotyropita. Brush oil on the bottom of the pan and start to work with three phyllo sheets but with one sheet at a time. Layer and center the phyllo sheet so that its excess draping is over the rim of the pan.
- Brush each phyllo sheet generously with olive oil. Add in the filling and fold in the excess phyllo sheets. Center one phyllo sheet then brush olive oil and continue until all sheets have been layered. Drape the last two phyllo sheets and fold in around the rim of any excess phyllo.
- Brush olive oil generously and add a few drops of water.
- Bake for one hour. Let it cool for 30 minutes and then slice the Spanakotyropita into portions.
KALI MAS OREXI!! 🙂