This was my first time ever making a spanakopita. I have seen my mom make them countless times, but it wasn’t until I made my own that I understand how frustrating they are to make. The end result though? Amazing. It’s a great way to get several servings of spinach without compromising taste.
I looked to this recipe for inspiration, but I found myself changing a few ingredients.
Here is what I did:
- 2 pounds of thawed (or fresh) chopped spinach
- 1/4 cup olive oil
- 1/2 small red onion
- 1/2 small yellow onion
- 2 cloves of garlic
- 1/3 cup fresh parsley
- 2 eggs
- 3 tablespoons sour cream
- 1 cup crumbled feta cheese
- 1/2 cup shredded mozzarella cheese
- 8 sheets of 9 x 14 inch filo dough
- salt and pepper to taste
Preheat the oven to 350 degrees. In a pan, put 3 tablespoons of olive oil. Chop the onions, and fry them alongside the garlic. After they are a little brown, put the spinach in the pan. Let this cook for about three to five minutes. Put the spinach mixture into a bowl and let it cool. In a separate bowl, add the feta, mozzarella, sour cream, and eggs. Add the parsley with the cheese mixture. Drain the spinach mixture, and mix it with the cheese mixture. Add some salt and pepper. In a 7 x 11 inch greased pan, put one sheet of filo dough. Brush with olive oil, and repeat until there are four olive oil-brushed sheets of filo dough. Put the spinach filling inside. Fold any excess filo dough into the pan. Add one sheet of filo dough to the top of the pan, brush with olive oil, and repeat three more times. Put in the oven for 30-40 minutes.
The reason this was so frustrating is because filo dough is so delicate. It dries a few minutes after being exposed to the air, but luckily a package of the stuff comes with many MANY sheets of dough. If it wasn’t for that, I would have messed up my spanakopita. Luckily, I didn’t.
The original recipe calls for ricotta cheese. I used mozzarella and sour cream instead. Ricotta sounds like a great addition, but I did not have any on hand. Even if I did, I love the addition of the mozzarella in the spinach pie. It makes for a creamy filling. The outside is nice and crisp, though! It’s what I love about spinach pie.
It’s best served hot, but don’t be afraid to refrigerate left overs. To reheat, put a slice on a baking tray and leave it on 350 degrees for three to five minutes. I also like to broil the slice for a minute after it’s been baked, as it really makes it crispier. Cheers!