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Spanakopita is a popular Greek spinach pie made with flaky, crispy sheets of phyllo dough filled with sautéed spinach, onion and parsley. Tasty feta and eggs help fluff up the filling, creating a light, vegetarian side dish, loved and enjoyed around the world.
Place rack in center of oven and preheat to 375 degrees F.
Wash and drain the spinach, gently squeezing out any excess water (or use a salad spinner).
Wash and drain parsley in the same way.
Remove any stems from spinach and parsley and then roughly chop both.
Peel and finely chop onion.
Finely chop the scallions.
Heat oil in a large skillet over medium-high. Sauté onion until it begins to soften (about 5 minutes). Lower heat to medium and then add the spinach. Continue cooking just until the spinach begins to wilt (about 2 minutes).
Transfer the onions and spinach to a colander and set over a bowl to drain.
Place the scallions into the same skillet and add a small amount of oil if needed. Sauté scallions until tender (about 3 – 4 minutes).
Mix ingredients until well combined. Cook until cheese is melted and then remove pan from heat.
If you’re using butter: melt butter and set beside working surface.
Lightly grease a 9 ½” X 13” baking dish with olive oil or butter.
Lay 2 phyllo sheets on a working surface and brush with olive oil. Carefully pick the brushed phyllo sheets up and lay them in the baking dish, allowing edges to hang over. Layer 2 more phyllo sheets in the pan and brush with oil. Repeat adding phyllo layers until 2/3 of your dough is used.
Scoop filling mixture into the pan and spread evenly over the surface of your dough.
Begin layering phyllo sheets over the top of the filling, following the same process as before (2 sheets, brushed with oil, followed by 2 more sheets), until all phyllo sheets are used.
Fold the edges of your dough over the top and gently brush once more with olive oil or butter.
Bake until golden brown (about 1 hour).
Cut and serve!