Aaaaaahhh. Spinach pie. One of my absolute favorite dishes in the world. A Greek delicacy, laced with many flaky phyllo dough layers, tons of butter, spinach, and cheese. What is not to like? Recently I wrote about my trip to the Epcot Food and Wine fest, and mentioned how their Spanikopita was my favorite bite. It inspired me to make my own at home. This recipe is easy, but does require patience. Serious patience. Phyllo dough is delicate and you have to layer it with butter on each sheet to get a nice base. And this requires many sheets. But in my opinion? Totally worth the effort. And once you get the technique down you could fill your phyllo with anything you like!
2 10oz boxes of frozen spinach, thawed and drained (make sure you wring spinach out in a towel)
1 roll of phyllo dough (1/2 a box, a box usually comes with 2 rolls)
1 stick of butter, melted
1 4oz tub of feta
4oz shredded mozzarella
2 eggs, lightly beaten
1 tsp dried dill
salt and pepper
dash of garlic powder
Preheat oven to 350.
For the filling: Combine egg, spinach, cheeses, and spices. Keep in fridge until done with first half of phyllo crust.
For the crust: Start by spreading out phyllo dough. Divide stack in half, keeping one half under a moist (but not WET towel). In a well-greased baking dish (9x9), place one sheet of phyllo. Brush on butter. Place another phyllo sheet on top. Repeat phyllo layers until your first half of the roll is gone. Then layer on spinach filling, spreading evenly. Remove moist towel and place a phyllo sheet on top of spinach. Brush with butter. Top with phyllo. Repeat with the rest of phyllo dough until all sheets are used. Bake at 350 for 45 minutes.