Maybe one of the best known Greek pies (together with cheese pie) is Spanakopita or Spinach Pie. It makes a great snack, a great full meal, eaten hot, warm or just at room temperature, full of nutritional value, loved by all, young and others!!!
Phyllo pastry 1 packet #10 or #7
Butter 1 stick (8oz)
Olive oil 1cup
Spinach 750grm (26oz)
Spearmint fresh 1cup leaves only
Parsley fresh 1 cup leaves only
Dill fresh 1cup leaves only
Feta cheese 1cup crumbled
Greek Yogurt 1 cup
Black pepper to taste
-cut the leeks lengthwise and chop to thin slices. Wash well under running water and strain.
-chop the onion and add to leeks. In a medium hot pan sauté with some olive oil onions and leeks together until cooked.
-sprinkle some salt on fresh spinach (I used baby spinach) and with your hands squeeze to wilt. Place in a big mixing bowl.
-pick the leaves of the fresh herbs (spearmint, parsley, dill) and add to the mixing bowl.
-add feta cheese to the mixing bowl.
-whisk the eggs, leave about ½ an egg and mix the rest with the yogurt. Add to the mixing bowl.
-mix well; adjust seasoning (salt and pepper).
-in a small cooking pot melt butter in olive oil over low heat.
-grease your baking pan.
-brush one phyllo pastry sheet at a time with the mix of oil and butter. Repeat the process and place 4 sheets in the pan making sure you fold the edges of the pastry over the rim of the pan.
– fold the 5th pastry sheet in half and place it as well in the pan.
-spread the spinach mix over the phyllo pastry in the pan, fold over the mix the pastry sheets that are out of the pan rim.
-brush the 6th pastry sheet and fold it in half. Place it on top of the spinach mix.
Brush another 4 pastry sheets, one at a time and place them on top of the pie. With the help of a brush, push and fold the pastry to tuck it in the sides between the pan and the pie (see video how to).
-refrigerate the pie for about 40 minutes. Preheat oven to 175c (350F)
-brush the top of the pie with the whipped egg you left unused and sprinkle with sesame seeds.
-score the top phyllo pastry sheets with a knife to 8 pieces and bake for 1hour and 10 minutes (all ovens are different, please make sure is not burnt but nicely browned)
-allow to cool and enjoy.
Recipe and photo: chef Tony Kavalieros
Watch step by step video here