If you’re craving a taste of Greece with a unique twist, this Greek Spinach Pie with Cottage Cheese is a must-try. It’s a delightful play on the classic spanakopita, combining fresh spinach, herbs, and a creamy cottage cheese filling. This pie is perfect for a cozy family dinner or a satisfying snack. Let’s get cooking and bring a little Mediterranean magic to your table!
Steps
- Preheat your oven to 325°F (163°C).
- Ensure the thawed spinach is thoroughly drained by squeezing out any excess liquid with your hands.
- In a mixing bowl, combine the spinach with finely chopped parsley, onions, garlic, crumbled feta cheese, eggs, olive oil, dill weed, and pepper. Mix until everything is well-blended.
- Unroll the phyllo sheets and sandwich them between two slightly damp kitchen cloths to prevent drying and tearing.
- Brush a 9 1/2″ x 13″ baking dish with olive oil on the bottom and sides.
- Layer two phyllo sheets in the dish, covering the sides, and brush with olive oil. Repeat this process until two-thirds of the phyllo dough is used.
- Evenly distribute the spinach and feta mixture over the phyllo layers.
- Continue layering the remaining phyllo sheets two at a time, brushing each layer with olive oil, until all sheets are used.
- Lightly sprinkle the top layer with water and fold any excess phyllo from the sides into the dish, brushing with olive oil.
- Partially cut the spanakopita into squares, and bake in the oven for about 1 hour, or until the phyllo is golden and crisp.
- Once baked, complete the cutting into squares, and serve warm. Enjoy!
Ingredients
- 16 oz frozen chopped spinach, thawed and thoroughly drained
- 2 bunches flat-leaf parsley, stems trimmed and finely chopped
- 1 large yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 4 eggs
- 10.5 oz quality feta cheese, crumbled
- 2 tsp dried dill weed
- Freshly-ground black pepper
- 1 package (16 oz) phyllo dough, properly thawed
- 1 cup extra virgin olive oil (additional as needed)
FAQ
- What is Spanakopita?
- Spanakopita is a traditional Greek savory pie featuring layers of crispy phyllo dough filled with a mixture of spinach and feta cheese. The dough, known for its tissue-thin layers, can be purchased in the freezer section of most grocery stores.
- Do I need to pre-cook the spinach for Spanakopita?
- If you’re using frozen spinach, there is no need to cook it beforehand. Simply thaw and drain it thoroughly before mixing it with the other filling ingredients. If you prefer using fresh spinach, it should be cooked with onions and garlic, drained, and cooled before being added to the filling.
- Can Spanakopita be made ahead of time?
- Yes, you can prepare Spanakopita the night before. Assemble the dish according to the recipe, but do not bake it. Cover and refrigerate overnight. When you’re ready to serve, bake it as per the recipe instructions, allowing about an hour for baking.
- How should leftover Spanakopita be stored?
- Cooked Spanakopita can be kept in the refrigerator for 2 to 3 days. Reheat in a medium-heated oven until warmed through. You can also freeze portions of cooked Spanakopita for later use, reheating them in the oven without needing to thaw first.
- What should I serve with Spanakopita?
- Spanakopita pairs well with a variety of dishes. It can be served alongside lamb or lemon chicken for a holiday meal, or it can stand on its own as a main dish. Consider serving it with a Greek salad, Mediterranean chickpea salad, or popular dips like Greek Tzatziki or Roasted Garlic Hummus.
Tips
- Properly Handle Phyllo Dough: Ensure your phyllo dough is thawed correctly by placing it in the refrigerator for 12-14 hours before use. Keep the sheets between two slightly damp kitchen towels to prevent tearing while assembling your spanakopita.
- Drain and Squeeze Spinach Completely: Whether using frozen or fresh spinach, it’s crucial to remove all excess liquid. For frozen spinach, thaw and squeeze it by hand until no more liquid is released. If using fresh spinach, cook it with onions and garlic, then drain and cool before incorporating it into the filling.
- Generously Use Olive Oil: Apply extra virgin olive oil generously but not excessively to each layer of phyllo dough. This helps achieve the desired golden, crispy texture. Although some prefer butter, olive oil keeps the dish lighter and complements the Mediterranean flavors.
- Prepare in Advance for Convenience: You can assemble your spanakopita the night before and keep it refrigerated. When ready to serve, bake it according to the recipe instructions. This allows you to focus on other meal preparations without compromising on flavor or texture.
