My Mum's Greek Spinach Pie (Spanakopita)

My Mum’s Greek Spinach Pie (Spanakopita)

 

My Mum's Greek Spinach Pie (Spanakopita)

My Mum's Greek Spinach Pie (Spanakopita)

My Mum's Greek Spinach Pie, or Spanakopita, is a delectable Mediterranean delicacy bursting with flavor. This traditional
dish features a flaky phyllo pastry crust filled with a rich mixture of spinach, feta cheese, onions, and aromatic herbs.
Baked to golden perfection, it offers a delightful balance of textures and tastes. Served warm, it's a comforting treat that
brings the warmth of a mother's love and the essence of Greek cuisine to the table. A true family favorite that never disappoints.
Prep Time 2 hours
Cook Time 2 hours
Servings 20
Calories 195.2 kcal

Equipment

  • Ingredients Required 14 items

Ingredients
  

  • either 1.54 pounds or 1 1/2 lbs of flour
  • 1 1/2 cups warm water or enough to create a dough that is firm
  • 1/9 cup vinegar
  • 1 dash of salt
  • 2 pounds of cleaned quarter-inch-long chopped spinach
  • 5 cleaned spring onions chopped into 1/4-inch lengths.
  • 1 cleaned leek cut into 1/4-inch lengths
  • minced dill 3/4 cup,
  • minced 3/4 cup parsley
  • 1/2 lb. crumbled feta cheese
  • Olive oil 1/4 cup
  • one tablespoon of rice or couscous
  • 1 salt shakerful
  • pepper

Notes

Directions to Prepare 10 steps
To make the filo, combine the flour, salt, and water in a large basin and gradually add water until you have a stiff dough.
doesn't stick to the fingers. Knead for 2-3 minutes.
(I often prepare the dough the day before and store it in the refrigerator in a plastic bag. That way it is easier to
work it into the filos the next day.).
For 5 filos, divide the dough into 5 equal pieces. Roll one ball into a large circle on a flour-dusted counter.
circle, a little bigger than the pan you are using. It's hard work, I know! Start using each filo in the pan and
then work with the other piece of dough.
Filling: Mix the spinach, the spring onions, the leek, the dill, and the parsley. Add one teaspoon of salt and start
rubbing by hand for 3 - 4 minutes. The greens begin to soften and their liquids begin to run. Drain them and
then include the rice or couscous, the feta cheese, and the pepper. Rice helps to absorb the extra liquid.
Lightly oil a round baking pan with a diameter of 14 inches. Layer one filo in the pan, allowing the edges to hang over the
sides of the pan. Apply olive oil to the filo and follow with a second filo.
Add the olive oil of the filling and the spinach combination. Tuck in the pastry draping over the edges.
Repeat layering with the remaining 3 filos, oiling each one generously.
Using a knife, score the pie into the size pieces you prefer, but avoid cutting through the bottom.
Brush the pie with some more olive oil.
Bake at 375°F for 1 hour.
Conclusion
My Mum's Greek Spinach Pie, or Spanakopita, is not just a delightful culinary creation but a cherished embodiment of love, tradition,
and culture. With its flaky phyllo pastry and savory filling, it tantalizes taste buds and warms hearts with every bite. This mouthwatering
dish brings the essence of Greek cuisine to the table, reminding us of the strong bonds forged through family recipes passed down through
generations. It serves as a reminder that food has the extraordinary power to connect people, evoke cherished memories, and create a sense
of belonging. My Mum's Spanakopita truly nourishes both body and soul, leaving an everlasting mark on those fortunate enough to savor its
deliciousness.

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