Let’s make some pie! Some Big Fat Greek Spanakopita! I spent a year working in a traditional Greek pastry shop and I learned the secrets!
This is a true traditional Greek recipe and it’s the best one you’ll ever have!
Hope you enjoy this little slice of life….
“Eat the Pie…and then ride your bike”
Preheat your oven to 375
I package Greek Phyllo Pastry
10 spring onions
10 -12 cups spinach
2 & 1/2 cups Greek feta…or more
1 cup fresh dill
1/2 tsp black pepper
1/2 cup olive oil
1 Tblsp lemon juice
12 inch spring form pan
Did I say more olive oil…yes you’ll need it!
Blend onions until they are a pulp consistency and then simmer in a little olive oil. Add black pepper and spinach and sauté for 15-20 minutes until spinach in fulled cooked, wilted and all water is evaporated.
Add chopped dill to the spinach.
Set aside to cool.
Combine 2 eggs and half the feta in a blender. Cube the remaining feta and set aside.
Brush the inside of your pan with olive oil.
Begin layering each phyllo sheet, one at a time, coating with olive oil between each layer. Repeat until all 8 sheets are done.
Add egg mixture, cubed feta to the cooled spinach. Stir to combine. Then add mixture to centre of pastry.
Fold over one layer of phyllo at a time, coating with olive oil each time you fold a layer.
Add one final layer of olive oil.
Bake at 375 for 35 minutes in centre on oven.
Camera work- Osvaldo Sepulveda
Apron in this video is from
Maison d’ Heroine Faience