Spanakopita (Spinach Pie)
Servings
15
servings
Cook Time
25 - 30
mins.
Servings
15
servings
Cook Time
25 - 30
mins.
Ingredients
3
lbs.
spinach
2
bunches
scallion(s)
finely chopped
1/2
cup
olive oil
1/2
cup
parsley
fresh, chopped
3/4
cup
yogurt
Greek (or plain yogurt strained to thicken)
3
egg(s)
large, beaten
1/2
cup
mint
fresh, chopped
1
tsp.
lemon zest
1
tbsp.
lemon juice
fresh
1/2
tsp.
pepper
fresh, ground
1/2
tsp.
table salt
1/2
lb.
phyllo pastry sheets
1
cup
butter
melted
1/2
cup
olive oil
(mixed with melted butter)
Instructions
Preheat oven to 400 degrees.
Wash spinach, cut off stems, dry and chop.
Brown scallions in 1/2 cup olive oil until tender.
Combine spinach, mint, parsley, cheese, yogurt, lemon peel, lemon juice and add beaten eggs.
Add salt and pepper to taste and mix well.
Grease a 9×13 inch baking pan and begin by layering one phyllo sheet, brush with butter/olive oil mixture.
Continue for 10 layers then spread with the spinach mixture.
Top with remaining sheets each brushed with the butter/olive oil mixture.
Score the top into diamonds.
Bake 25-30 minutes until golden on top.