Spanakopita Pie

Instructions

1. Step 1

   Heat the oven to 180°C. Brush the inside of the baking dish with 2 tsp (10 ml) olive oil.

   Ingredients used: 10.0 ml Extra Virgin Olive Oil

   Cookware: baking dish, oven, pastry brush

2. Step 2

   Place the spinach in the large pot over medium heat. Cook, stirring frequently, until completely wilted.

   Timer: 8 min (fixed)

   Ingredients used: 900.0 gr Spinach

   Cookware: large pot, wooden spoon

3. Step 3

   Drain the spinach in the colander and let it cool until safe to handle. Wrap it in the clean kitchen towel and squeeze firmly to remove as much liquid as possible.

   Timer: 10 min (fixed)

   Cookware: Clean kitchen towel, colander

4. Step 4

   Heat 1 ¼ tbsp (20 ml) olive oil in the skillet over medium heat. Add the onion and scallions and cook until soft but not browned.

   Timer: 6 min (fixed)

   Ingredients used: 20.0 ml Extra Virgin Olive Oil, 1.0 piece Onion, 6.0 piece Scallion

   Cookware: large skillet, wooden spoon

5. Step 5

   Combine the squeezed spinach, cooked onion mixture, feta, dill, parsley, eggs, salt, black pepper, and nutmeg in the mixing bowl.

   Ingredients used: 3.0 piece Egg, 300.0 gr Feta Cheese, 20.0 gr Fresh Dill, 2.0 gr Ground Black Pepper, 1.0 gr Ground Nutmeg, 20.0 gr Parsley, 4.0 gr Salt

   Cookware: Large Mixing Bowl, wooden spoon

6. Step 6

   Arrange 125 gr phyllo pastry in the baking dish one sheet at a time, brushing between the sheets with 3 tbsp (45 ml) olive oil and allowing the edges to overhang slightly.

   Ingredients used: 45.0 ml Extra Virgin Olive Oil, 125.0 gr Phyllo Pastry

   Cookware: baking dish, pastry brush

7. Step 7

   Spread the prepared spinach filling evenly over the phyllo base, then fold the overhanging edges inward.

   Cookware: baking dish

8. Step 8

   Arrange the remaining 125 gr phyllo pastry over the filling, brushing between and over the sheets with the remaining 3 tbsp (45 ml) olive oil. Tuck in the edges and score the top into 8 portions without cutting through the filling.

   Ingredients used: 45.0 ml Extra Virgin Olive Oil, 125.0 gr Phyllo Pastry

   Cookware: baking dish, pastry brush, sharp knife

9. Step 9

   Bake at 180°C until the pastry is deeply golden and crisp and the center reaches 74°C.

   Timer: 45 min (fixed)

   Cookware: baking dish, oven

10. Step 10

    Let the pie rest before cutting fully along the scored lines and serving.

    Timer: 15 min (fixed)

    Cookware: sharp knife