Spanakopita Pie

Instructions

1. Step 1

   Heat the oven to 190°C. Brush the baking dish with 1 tbsp (15 ml) of the olive oil.

   Ingredients used: 15.0 ml Extra Virgin Olive Oil

   Cookware: baking dish, pastry brush

2. Step 2

   Heat 1 ¼ tbsp (20 ml) of the olive oil in the skillet over medium heat. Cook the onion for 5 minutes, then add the scallions and garlic and cook for 2 minutes.

   Timer: 7 min (fixed)

   Ingredients used: 20.0 ml Extra Virgin Olive Oil, 12.0 gr Garlic, 100.0 gr Scallion, 200.0 gr Yellow Onion

   Cookware: large skillet

3. Step 3

   Add the spinach in batches and cook over medium heat until completely wilted.

   Timer: 5 min (fixed)

   Ingredients used: 900.0 gr Spinach

   Cookware: large skillet

4. Step 4

   Transfer the spinach mixture to the colander and let it cool for 10 minutes. Press and squeeze out as much liquid as possible.

   Timer: 10 min (fixed)

   Cookware: colander

5. Step 5

   Combine the drained spinach mixture with the dill, parsley, feta, eggs, salt, black pepper, and nutmeg.

   Ingredients used: 3.0 piece Egg, 300.0 gr Feta Cheese, 5.0 gr Fine Salt, 25.0 gr Fresh Dill, 2.0 gr Ground Black Pepper, 0.5 gr Ground Nutmeg, 20.0 gr Parsley

   Cookware: mixing bowl

6. Step 6

   Layer half the phyllo in the baking dish, brushing each sheet lightly with half of the remaining olive oil and allowing the edges to overhang.

   Ingredients used: 42.5 ml Extra Virgin Olive Oil, 225.0 gr Phyllo Dough

   Cookware: baking dish, pastry brush

7. Step 7

   Spread the spinach filling evenly over the phyllo and fold the overhanging edges inward.

   Cookware: baking dish

8. Step 8

   Cover with the remaining phyllo, brushing each sheet with the remaining olive oil. Tuck in the edges and score the top into 8 portions without cutting through the filling.

   Ingredients used: 42.5 ml Extra Virgin Olive Oil, 225.0 gr Phyllo Dough

   Cookware: baking dish, Chef Knife, pastry brush

9. Step 9

   Bake at 190°C for 40–45 minutes, until deeply golden and the center reaches 74°C.

   Timer: 45 min (fixed)

   Cookware: baking dish

10. Step 10

    Rest the pie for 15 minutes, then cut along the scored lines and serve.

    Timer: 15 min (fixed)

    Cookware: baking dish, Chef Knife