Home » Spanakopita with Feta (Greek Spinach Pie with Feta Cheese)

Spanakopita with Feta (Greek Spinach Pie with Feta Cheese)

Written by Published on Updated on June 3, 2019 in Mediterranean cuisine, Pies

 

Hello everyone, 

This was one of the first recipes I posted when I first started out in 2017.  My dear blogger friend Luda from Plants & Beyond  asked me to re-post this recipe, and I am delighted to do so.   If you love flowers and gardening and you have not yet come across her blog, please check it out,  you will love it!!

To Luda 🙂  Enjoy the recipe 🙂

 

Hi Everyone!! I wanted to share with you this Spinach Pie recipe that my mom gave me many moons ago. I remember it was hard to find Greek products in our area, so once a month we had a day trip to Astoria. Wow!!! that was a long time ago, anyway we would go to this little Greek Deli Store to buy what she needed for the month.  She always had a list ready, (and she still does today) with the usual products.  Feta, Coffee, Olives, Oil, classic right! I know!! :0   

Till this day, whenever I go back to Greece to visit my mom, we go to Athens City Center into the old market area…have a cup of coffee, catch up on things, and then go shopping.  In Athens the old Deli’s stores still exist with the cheeses, and spices in huge barrels, sausages, you can even find a huge variety of peanuts, I can go on and on but there are just too many products to write down.  

So, now for the recipe….:)  Hope you enjoy making it!!!

SPANAKOPITA WITH FETA (GREEK SPINACH PIE WITH FETA CHEESE)

Print Recipe Pin Recipe

Ingredients
  

  • 1 kilo Spinach rinsed
  • 1/2 cup Dill
  • 1/2 cup Parsley
  • 1/2 cup Olive Oil
  • 2 Medium size Onions diced
  • 1 Large Leek chopped I prefer using Leek
  • 1 1/2 cup Feta Cheese crumbled
  • 1/2 cup Short White Grain Rice
  • 1 tablespoon of Sugar
  • 1 package of Phyllo Sheets or 2 Phyllo Dough
  • 1 cup Milk
  • 3 Eggs
  • 1 teaspoon of Cinnamon optional
  • Salt
  • Pepper

Instructions
 

  • Take a large sauce pan and saute with olive oil the onions, and or leek, stir for a few minutes and add into the onions the spinach, dill, parsley, rice and stir. Toss in salt, pepper, sugar and cinnamon and let this boil for about 1/2 hour on low heat. Once the mixture is done, take a large bowl pour in the spinach mixture and let this cool off for a while. Add in to cooled of spinach mixture the milk, the eggs, olive oil and feta cheese. Mix and set aside.
  • Start to add into a greased baking pan, one oiled brushed sheet at a time. Once half have been placed in the pan, add in the spinach mixture, then fold overhanging phyllo sheets inwards. Continue the process, when you have reached the last sheet brush oil and seal phyllo into pan.
  • Baked at 180 degrees and until golden brown. Spanakopita can be eaten either hot or cold.

Tags

Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece. My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural. In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it. Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits. So, come along with me on this adventure, and I hope you enjoy my recipes. Sophie

18 Comments

  2. Megala
    February 6, 2019 at 12:41 pm  ·  Reply
    Sounds delicious & nutritious!
  3. Jyo
    February 7, 2019 at 3:36 am  ·  Reply
    Totally yumm Sophie 👍
  4. dtills
    February 7, 2019 at 4:25 pm  ·  Reply
    I remember this one Sophie!! Good call on Luda's part to ask for the repost❤️
  5. PlantsandBeyond
    February 8, 2019 at 8:48 pm  ·  Reply
    Aha! Now I get a chance to learn how to make it properly. Thank you and Sophie, never knew to put leaks. Wow. Thank you so much, dear friend
  7. annika
    February 9, 2019 at 3:53 pm  ·  Reply
    My mouth is literally watering just reading the ingredients!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.