Our Greek Spinach Pie is a healthier version of the Mediterranean country's traditional spanakopita. We've captured the flavor and spirit of this Old World classic without all the old-time work.
Servings Per Recipe: 8
DawnD
Sep 05, 2020
A recipe that doesn't use a custard type base Saut 1 med onion, chopped, add 10-16 oz. frozen spinach (depending how thick you like your spinach) to the pan and continue to saut until all liquid is evaporated. Cool a little then add 1 beaten egg, a handful of crumbs, SP, dried dill weed and/or seed (if you think you've added enough, add some more. I put in approximately 1-2 tsp dill weed in the mixture, but that's just a guess), then sprinkle some dill seed on the top after spreading the filling in the pan. Or not. If I forget to mix dill into the filling, I just sprinkle more on top before baking. Once filling is cooked, lay crust (store-bought short crust or puff pastry) in the pan (10" pie pan to a 9"x 13" baking pan). Spread the filling on top. I add a top crust, crimp or fold in edges, etc., but obviously if you want to skip the top crust, go for it. Brush with egg wash, cut top crust into wedges or squares, and bake at 350F till crust is golden. Can be eaten warm, room temperature or even cold, as you like. Obviously if you want to add feta or garlic or what ever, go ahead. Hope you enjoy it.
Test Kitchen Team
Nov 04, 2013
You can certainly use fresh spinach. We haven't tested it the recipe like this, but our Test Kitchen Director suggests using two 9-oz. bags. Be sure to saut them in a pan first until it wilts. Let us know how it turns out!
skbelgian 0783670
Nov 01, 2013
Can fresh spinach be used?
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