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A piece of the Greek Spanakotyropita recipe on is placed on top of the rest of the pie. Made with fresh greens and herbs with feta cheese.

Greek Spanakotyropita Recipe

foodzesty
Fresh spinach, herbs, and feta cheese make this Spanakotyropita (spinach pie) a favorite with Spinach fans.
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Prep Time 30 minutes
Cook Time 1 hour
Course Dinner, Lunch, Main Course
Cuisine Greek
Servings 10 pieces

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.
Keyword crunchy, crust, feta cheese, spinach, spinach pie