Imagine a golden, crispy pastry that crackles with each bite, revealing a luscious, creamy filling of tender spinach, rich eggs, and tangy feta cheese. This isn't just any pie - this is Spanakopitta Me Avga, a traditional Greek delicacy that has been warming hearts and satisfying hunger for generations. Whether you're a culinary adventurer or a comfort food enthusiast, this recipe promises to be your ticket to a delicious Mediterranean escape right in your own kitchen.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 1 package phyllo dough
- 1 lb fresh spinach, chopped
- 4 eggs
- 1 cup feta cheese, crumbled
- 1 onion, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- Wash the fresh spinach thoroughly and drain well. Chop the spinach into fine pieces using a sharp knife.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onions and sauté until translucent and soft, about 3-4 minutes.
- Add the chopped spinach to the skillet and cook until the spinach wilts and releases its moisture, approximately 5-6 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, crack the eggs and whisk them until well beaten. Add crumbled feta cheese, salt, and pepper. Mix thoroughly.
- Fold the cooled spinach and onion mixture into the egg and feta mixture, ensuring all ingredients are well combined.
- Carefully unroll the phyllo dough and cover with a slightly damp kitchen towel to prevent drying out.
- Brush the bottom of the baking dish with olive oil. Layer 4-5 sheets of phyllo, brushing each sheet lightly with olive oil between layers.
- Spread the spinach and egg mixture evenly over the phyllo base.
- Top the filling with another 4-5 sheets of phyllo, again brushing each sheet with olive oil. Fold or tuck the overhanging edges to create a sealed top.
- Using a sharp knife, score the top layers of phyllo into serving-sized squares or diamonds, being careful not to cut all the way through.
- Brush the top layer with a final coating of olive oil to help achieve a golden, crispy crust.
- Bake in the preheated oven for 35-40 minutes, or until the phyllo is golden brown and crispy and the filling is set.
- Remove from oven and let cool for 10-15 minutes before serving. This allows the pie to set and makes cutting easier.
- Serve warm or at room temperature, cutting along the pre-scored lines. Enjoy your traditional Greek spinach pie!
Tips
- Moisture is the Enemy: Make sure to thoroughly drain your spinach after cooking to prevent a soggy pie.
- Phyllo Handling 101: Keep your phyllo dough covered with a damp towel to prevent drying out and cracking.
- Olive Oil is Key: Don't skimp on brushing each phyllo layer - it creates that irresistible golden, crispy texture.
- Let it Rest: Allowing the pie to cool for 10-15 minutes after baking helps it set and makes cutting much easier.
- Serve Versatility: This pie is perfect as a main dish, appetizer, or even a delightful brunch centerpiece.
- Make Ahead Friendly: You can prepare the filling a day in advance to save time on cooking day.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 15g
Fat: 20g
Saturated Fat: 7g
Cholesterol: 130mg
