Greek cuisine

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Spanakopita (Greek Spinach Pie)

Name: Spanakopita (Greek Spinach Pie)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Greek
Ingredients: Kale Mixture; 1/4 cup Extra virgin olive oil; 3 ea. Leek; 4 ea. Garlic; 2 bu. Tuscan kale, chopped; 1 tsp. Salt; 1 tsp. Pepper; 10 oz. Spinach; 1 tsp. Chill flakes; 1/4 cup Chopped dill; 3 tbsp. Chopped green onion; 1 cup Chopped parsley; 7 oz. Feta cheese; 1/2 cup Ricotta cheese; 2 ea. Eggs; 1 tsp. Nutmeg; Assemble; 1 tbsp. Extra virgin olive oil; 1 pack Filo dough; Salad; 2 ea. Shaved cucumber; 4 small Shaved rainbow carrots; 3 small Shaved radish; 2 cup Ice Water; 1 cup Parsley leaves; 1 cup Cherry tomato halved; 1/4 cup Kalamata olives; 1 bu. Watercress; 1/8 tsp. Salt; 1/8 tsp. Pepper

Chef Rigo Salas

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Spanakopita is traditional spinach or kale pie. Packed with the combination of rich earthy leaves and salty cheese and leeks dill and parsley this pie is packed with the nutrient richness that is encased in layers of crispy phyllo. You can make this pie the day before, just don’t bake it. To compliment the textures of Spanakopita, you can serve it with an authentic greek salad. This will surely impress your guests.

Recipe

PRE TIME: 20 min

COOKING TIME: 45 min

TOTAL TIME: 1 hr 5 min

6 SERVING

Ingredients:

Kale Mixture
1/4 cup Extra virgin olive oil
3 ea. Leek
4 ea. Garlic
2 bu. Tuscan kale, chopped
1 tsp. Salt
1 tsp. Pepper
10 oz. Spinach
1 tsp. Chill flakes
1/4 cup Chopped dill
3 tbsp. Chopped green onion
1 cup Chopped parsley
7 oz. Feta cheese
1/2 cup Ricotta cheese
2 ea. Eggs
1 tsp. Nutmeg
Assemble
1 tbsp. Extra virgin olive oil
1 pack Filo dough
Salad
2 ea. Shaved cucumber
4 small Shaved rainbow carrots
3 small Shaved radish
2 cup Ice Water
1 cup Parsley leaves
1 cup Cherry tomato halved
1/4 cup Kalamata olives
1 bu. Watercress
1/8 tsp. Salt
1/8 tsp. Pepper
Salad Dressing
1 ea. Grated garlic
1 tbsp. Red wine vinegar
1/8 tsp. Salt
1/8 tsp. Pepper
1/4 cup Extra virgin olive oil
Garnish
1/4 cup Feta cheese

Directions:

Step 1

In a large pan, sweat leeks, and garlic with olive oil.

Step 2

Add in the kale and season with salt and pepper to taste. Cook until kale is cooked down in size.

Step 3

Then add the spinach. Season with salt and pepper to taste. Add chili flakes and stir well.

Step 4

Once cooked down (stirring), turn off the heat and stir in lemon zest, green onions, dill, parsley, feta cheese, ricotta, eggs, nutmeg, and stir well.

Step 5

Roll out the filo and brush one sheet with olive oil (with a brush) at a time and overlap six layers.

Step 6

Brush your baking dish with olive oil and mold the 6 layers to the baking dish.

Step 7

Pour the kale mixture into the filo crust.

Step 8

Repeat the same filo layer method. With olive oil brushed in between layers. Seal the other 6 layers of filo on top of the spinach mix sealing the bottom and top filo edges. Brush with one beaten egg on the top.

Step 9

Bake in a 375°F/190°C for 20 minutes or until golden crest.

Step 10

Shave the carrots, cucumber (long Waze), radish into a bowl of water with ice.

Step 11

Whisk together the【Salad Dressing】in a bowl.

Step 12

In a dry bowl, mix the shaved carrot, shaved cucumber, olives, tomato, radishes, with the watercress and【Salad Dressing】 season with salt and pepper to taste.

Step 13

Enjoy!