Spanakopita, the greek pie with spinach and feta super easy to prepare
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Mediterranean cuisine is full of tasty and sunny recipes and today we are heading to Greece to discover a new specialty: Spanakopita ! This vegetarian spinach and feta pie will make the whole family love vegetables, a perfect mix between the crispy phyllo dough and the spinach/feta filling that we love so much :-)
Ingredients
6
Materials
- 1 brush
- 1 pan 9 inches diameter
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Preparation
Preparation20 min
Cook time45 min
Chop the onion and brown it for a few minutes in a pan with a drizzle of olive oil.
Add salt, pepper and garlic cut into small pieces. Mix everything then add the spinach. Cover for 5 minutes.
Remove the lid, mix everything then cover again for 5 minutes. Set aside.
In a large salad bowl, mix the eggs, crumbled feta, ricotta and some pepper (to taste).
Add the spinach and mix everything well.
Brush the filo sheets with olive oil before stacking them on top of each other.
Glue 4 sheets together, then 2 sheets together.
Place the 4 oiled filo sheets in the bottom of the mold then pour the filling. Fold the edges of the leaves inwards, on top of the filling.
Cover the mold with the two oiled filo sheets and cut all around the mold. Put the excess in the mold (to avoid waste). Place the circle of leaves on top and tuck the edges into the pan to seal the pie.
Bake for 45 minutes at 350°F (180°C). Your Spanakopita is ready, add some sesame seeds on top and enjoy!
Observations
How to store spanakopita?
Store your pie in the fridge for up to 5 days.
Can the ricotta be removed?
You can make this recipe with or without ricotta. The ricotta will bring a sweeter taste to the pie and smoothness.
Can spanakopita be shaped differently?
You can make samosas, cigars, mini pies, do not hesitate to make the shape you want!
Questions
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