GREEK SPINACH PIE

This Greek Spinach Pie is a dinner recipe that my family absolutely loves!  Watch the video showing you how to make Greek Spinach Pie, then scroll to the bottom of this post and print out the recipe so you can make it at home.

I’ve always, always been drawn to Greek food of every kind.  I love lemon.  I love spinach.  Feta cheese is my favorite.  Dill adds life to everything.  And I adore lamb!  So if you were taking me on a hot date and you took me to a Greek restaurant, I guess you could say I’d be pretty happy.  (I’m married though… so that hot date would have to be with my hot husband).

No, this is not authentic!  This Greek Spinach Pie recipe is a homemade version of the traditional Greek spanakopita with a couple of twists.  This version utilizes three cheeses:  feta, ricotta and jack.  There is dill.  There is sauteed onion.  This pie makes a great dinner item (my family loves it so I’m going to call it family-friendly!)  It’s especially awesome served with Greek Orzo and Chicken Soup!

My Greek Spinach Pie is made layered with phyllo, melted butter and the spinach- cheese filling.  Before I bake it, I score the pastry with a knife so the baked squares will be easy to cut out of the pan for serving.

It bakes up so perfectly, and the scored square servings naturally kind of pull apart as it bakes.

INGREDIENTS
TOPPING:

• 6 sheets phyllo pastry (17x13-inches each), defrosted if frozen
• 4 tablespoons unsalted butter, melted

FILLING:

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 20 ounces frozen chopped spinach, thawed and squeezed dry
• 2 cups ricotta cheese
• 8 ounces crumbled feta cheese
• 8 ounces grated Monterey Jack cheese
• 2 large eggs
• 3 tablespoons finely chopped fresh dill
• 3 tablespoons finely chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

INSTRUCTIONS

1. Preheat oven to 350°F. Butter a 13x9x2-inch baking dish or spray with nonstick spray.
2. In a medium skillet, heat the olive oil over medium heat for about 1 minute. Add the onions and cook until softened, about 5 minutes, stirring often. Set aside.
3. In a large bowl, stir together onion, drained spinach, ricotta, feta, jack cheese, eggs, dill, parsley, salt and black pepper. Spread half of filling in baking dish. Cover with 2 pieces of the phyllo pastry (just tuck the edges in on the sides). Brush pastry lightly with melted butter. Top with one piece of phyllo. Tuck in any overhanging edges. Spread remaining filling over phyllo. Top with 2 more pieces of phyllo and brush lightly with butter. Top with remaining phyllo sheet and brush with butter. Use a sharp knife to mark 12 squares by cutting through the top layers of pastry.
4. ..................................

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