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Spanakopita | Greek Spinach Pie

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Equipment

  • 1 Oven
  • 1 Deep Pot
  • 1 baking square deep dish of about 9X13

Ingredients
  

Main Ingredients

  • 1 pack phyllo pastry #4 (Thaw overnight in the refrigerator, until ready to start assembly)
  • 2 lbs fresh spinach
  • 2 tbsp olive oil
  • 1 diced onion
  • 6 minced garlic
  • 16 oz feta cheese, crumbled
  • 8 oz cottage cheese, full fat
  • 4 oz mascarpone or cream cheese at room temperature
  • 2 large eggs beaten, at room temperature
  • 6 scallions, finely sliced
  • 1 tsp salt (0.5 for the 1st half of the spinach, 0.5 for the other half spinach)
  • 2 tsp black pepper
  • 1 bunch fresh chopped dill
  • 3 tbsp fresh chopped parsley
  • 1 cup clarified butter, melted

Optional Ingredients

  • Sesame seeds to spread at the end on top

Instructions
 

  • Pre-heat the oven to 450°F.
  • -Using a large deep pot at medium heat add olive oil, and chopped onions and saute for 5 minutes. Then add the garlic, and stir for another 5 minutes. Remove from the pot and set aside.
  • -Using the same deep pot, add 1/4 filter water and half of the fresh spinach, half of the salt, and some pepper, and cover. Allow the spinach to steam for about 5 minutes, then add the rest of the spinach, salt, and some more pepper. (Don't overdo it with the salt as the feta is salty).
  • -Once the spinach is cooked, remove it from the pot in a large bowl to cool down. Then using a cheese cloth squeeze the excess water out of the spinach.
  • -Now add the onions and garlic, that we had set aside earlier and incorporate all 3 ingredients, and set aside.
  • -Combine all 3 cheeses in a bowl, and mix well, add the eggs and mix again.
  • -Add the scallions, parsley, and dill, and incorporate all the herbs and cheeses. (taste the filling before adding the spinach, just in case you feel it might need a little more salt and pepper.
  • -Add the cheeses to the bowl with the spinach, and incorporate very well.
  • -Brush the bottom of the baking dish with the clarified butter.
  • -Unwrap the phyllo and lay the sheets in two parts, to start the assembly. Make sure you have everything you need in front of you, (greased dish, melted butter, phyllo sheets laid out and filling). You have to work fast to avoid the sheets drying up and cracking.
  • -Start with 3 sheets and butter, then 1 sheet and butter, and so on, until done with the 1st half.
  • -Now spread the filling all over the phyllo dough. Then repeat the 3 sheets and butter, then 1 sheet and butter until you are done.
  • -Using a sharp knife to cut the phyllo dough into even pieces, make sure to cut all the way through to the bottom of the dish or pan.
  • -Poor the remaining clarified butter over the entire top of the pie, allow the butter to seep down into the cuts. You can also tilt the pan to incorporate the butter, and cover it with foil only for the first 20 minutes, then remove the foil for the remaining time, to allow it to toats on top.
  • Optional: Add sesame seeds on top.
  • -Reduce the oven temperature to 350 degrees, place your dish in the middle rack, and bake for about 40 to 50 minutes or until golden brown.
  • -Let it sit for about 15 minutes before serving.
  • NOTE: You can also choose to assemble the pie this way: First remove the sleeves of the phyllo from its wrapping and gently unfold it and split the dough in half. Lay half of the stacked phyllo dough in the bottom of the pan and smooth to fit the dough, add butter and spread the filling, then add the second half stacked phyllo to the top. Then cut the pie into square pieces with a sharp knife, and finish it up by adding the rest of the butter, tilting, and spreading it all over.

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