Greek Spinach Pie Recipe

Recipe by Ann O'Halloran


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Spinach Pie
8 servings
Prep time: 30 min
Cook time: 45 min

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Ingredients

• 1 stick (4 ounces) plus 1 tablespoon butter
• 1 small onion, finely chopped
• Two 16-ounce bags frozen chopped spinach, thawed
• 1 1/2 pounds cottage cheese
• 8 - 10 ounces feta cheese, crumbled
• 5 large eggs, lightly beaten
• Salt and pepper (use fresh ground pepper for added taste!)
  
• 1 box Athena phyllo dough, 16 - 20 sheets
  

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Preheat the oven to 350 degrees. Defrost spinach, but don't cook... throw the bags in the sink with some hot water and let them float around, turning them over when you remember. In a small skillet, melt 1 tablespoon of butter over medium heat. Add the onion and cook until softened, about 5 min; transfer to a large bowl. Wipe out the skillet.

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Place the spinach in a clean kitchen towel and squeeze out excess water. Add the spinach , cottage cheese, feta, eggs, and 1/2 teaspoon of each salt and pepper to the onion and stir to combine. Set aside. Prepare this the day before and save time!

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Note: Buttering each sheet of phyllo dough can take a long time with a small pastry brush. Use a big pastry brush to help speed up the process.

Note: Phyllo dough doesn't keep well once the package is open. Use 10 layers of phyllo dough on the top and bottom simply to use it up. The dough is so thin you won't notice the difference and it might as well get used up.

Note: This recipe was tried in both a metal baking dish as well as a stone baking dish... and it tasted the same.

In the reserved skillet, melt the remaining 1 stick butter. Using a pastry brush, coat a 9 x 12 inch baking dish with melted butter.

Unfold or unroll phyllo dough and line the baking dish with 1 phyllo sheet, gently pressing into place. Brush the sheet with more melted butter. If the sheet is too big for your pan simply squish any excess dough into the corners with brush. Repeat until there are 8 - 10 layers of buttered phyllo in the dish. Cover the remaining phyllo sheets with a damp cloth to keep them from drying out.

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Fill the phyllo-lined baking dish with the spinach mixture and spread evenly with a rubber spatula. Place a sheet of phyllo dough on top of the mixture and butter with brush. If the sheet hangs over the edge, squish sheet down into the sides of the baking dish with your buttered brush. Repeat this until there are 8 - 10 layers of phyllo dough.

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Bake the spinach pie until golden-brown... about 45 minutes.

Let cool for 30 minutes before slicing...

OPA!