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”

Recipe:

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
2 eggs
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.

Opa! Enjoy!

Xo Rebecca

Camera work- Osvaldo Sepulveda
Apron in this video is from
Maison d’ Heroine Faience

source

5 COMMENTS

  1. It looks delicious Rebecca, My husband and I love phyllo pastry recipes thank you for an amazing demonstration of how to make spinach pie with ease! You inspire me to try new recipes! ❤️

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