Spinach Pie

Name: Spinach Pie (Spanakopita)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves: 10
Cuisine: Greece
Ingredients: vegetable oil; 2 tablespoons vegetable oil; 3 tablespoons olive oil; 5.3 ounces (150 grams) feta cheese; ½ cup uncooked Italian-style rice; olive oil; 10 phyllo dough sheets; ½ teaspoon pepper; ½ tablespoon salt; 2 cups freshly chopped dill; 3 eggs; 10 ounces (284 grams) spinach; 6 scallion shoots

Spanakopita

Preparation info

Serves:
10

Difficulty
Medium
Ready in
1 hr 15

Appears in

My Big Fat Greek Cookbook

By Christos Sourligas and Evdokia Antginas

Published 2019

About

Hands down, there is no better vegetarian pie. (And I’m not biased because of my Greek heritage.) It’s healthy, rich, and savory, and just one bite simply reminds me of home. You can also make it with puff (dough) pastry, and switch out (or use a lesser amount of) the spinach and replace it with dandelion greens, chard, and/or leeks.

Ingredients

For the filling

10 ounces (284 grams) spinach
6 scallion shoots

Greece
Main course
Vegetarian
Pie

Method

Directions

Wash the spinach, scallions, and dill. Cut the spinach and scallions into ½-inch pieces. Trim the stems off the dill, and chop into tiny bits. Add the greens to a large mixing bowl, crack in the eggs, toss in the rice, and crumble in the feta. Combine the olive and vegetable oils, salt, and pepper, then mix all ingredients by hand.
Preheat