Spanakopita Recipe History Traditional Greek Spinach Pie

SPANAKOPITA RECIPE & HISTORY - TRADITIONAL GREEK SPINACH PIE

Steps:

• THAWN PHYLLO DOUGHThe Phyllo dough is hard to make at home, so I suggest you to buy it frozen. Thawn the Phyllo at room temperature a couple of hours or 1 night in the fridge.Leave the Phyllo dough rolled into its bag until the spinach filling is ready, then unroll and use.
• SPINACH AND SCALLIONSFirst of all, rinse the spinach thoroughly, then cut and discard the tougher ends of the stems. After that, cut roughly the spinach leaves. Now, reduce into thin rings 4 whole scallions and the white part of 8 other scallions. Pour the scallions in a pot big enough to cook the spinach along with 2 tbsp of olive oil. Saute the scallions over medium/low heat until tender but not brown, then add the spinach leaves along with 1 generous pinch of salt. Stir-fry the spinach until they lose almost all their liquid, then pour them into a colander, and press gently with a spoon to purge the rest of the water.
• PREPARE THE FILLINGPre-heat the oven to 355° F (180° C).Now, rinse and mince the herbs. Then, pour the spinach along with the Feta crumbles, and the Greek yogurt, and the minced herbs into a bowl. Complete with the black pepper, salt to taste and grated lemon skin. After that, crack 2 eggs and whisk a little, then add them to the other ingredients. Whisk eventually the Spanakopita filling until consistent.
• FILLING THE SPANAKOPITANow, unroll the phyllo dough, then grease a 10 inches square baking dish with olive oil. Then, proceed this way:• Line the casserole with 3 layers of phyllo leaving at least 2 inches of dough over the edges of the dish. If the sheets are not large enough, use two different groups phyllo layers overlapped a little in the center of the baking plate.• After that, grease with olive oil, and add 3 more layers of pastry, rotated 90 degrees to the first layers.• Then, pour the Spanakopita stuffing in the casserole and spread the mixture uniformly.• At this point, cover the mixture with 3 layers of dough, grease with a little amount of olive oil, then add 3 more layers of phyllo.• Finally, grease the pastry lid with 1 tbsp of beaten egg, and spray or use your hands to sprinkle a very little with water.• Bake immediately at 355° F (180°) for 45 to 55 minutes depending on your oven, until the crust become nicely golden and crispy.
• SERVING SPANAKOPITAOnce ready, let the Spanakopita reach lukewarm or room temperature, then cut and serve.

SPANAKOPITA

Steps:

• Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking paper / parchment paper.