Greek Spinach Pie

Greek Spinach Pie

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Like most people, I have a really hard time choosing a favorite food. There are way too many delicious things in the world to pick just one and mine are always changing. But after making Greek Spinach Pie (also known as spanakopita) a couple weeks ago, I’m convinced I could eat it every day!

Greek spinach pie

Creating the Recipe

I tried a lot of different versions of Greek Spinach Pie before settling on the recipe I’ll share below. Authentic spanakopita uses phyllo dough, but when I made some at home, I couldn’t roll it thin enough and it didn’t turn out. Now, I use my grandma’s famous pie crust which is flaky, buttery, and never fails.

A lot of other recipes for Greek Spinach Pie use an egg. Since I’m allergic I’ve tried both aquafaba and flax eggs. I found that the aquafaba didn’t do much and the flax egg makes it kind of slimy. When I tried leaving it out all together, it worked just fine and had a much better texture!

Greek spinach pie

So what actually goes into the filling? A LOT of spinach. 18 cups (24 ounces) to be exact! I know it’s a lot, but you’ll be surprised at how much it reduces. I also have very deep pie plates so it looks empty if I make less filling. The other ingredients are butter/olive oil, onion, garlic, feta, Parmesan, and dill.

How to Make the Filling

First, I melt some butter in very large skillet, add some olive oil, and sauté a diced onion and minced garlic. When the onion is translucent, I add in the spinach. Even in my big skillet, I have to add it gradually or else it won’t all fit. As the first part reduces, I add some more until it is all wilted. Then, I transfer the wilted spinach to a large bowl and add the feta, Parmesan, ricotta, dill, and any other herbs I have around. Then, I add Celtic sea salt and freshly ground pepper to taste and set it aside to cool.

Wilting spinach

It’s very important that you use freshly crumbled/grated cheese. Pre-shredded cheeses are covered in anticaking agents, cellulose, and all sorts of sketchy ingredients–read the label the next time you grocery shop! Not only do these things denature the purity of the cheese, but they also negatively affect taste and texture. Do yourself a favor and crumble/grate cheese at home!

Grandma’s Famous Pie Crust

Grandma Trish’s famous pie crust is a critical component to any Greek Spinach Pie! To make the crust, all you need is flour, cold butter, salt, and ice cold water. (Actually she uses shortening, but I am deeply opposed to the use of industrial fats and use butter instead.) I also chose to use whole wheat pastry flour instead of all purpose. It contains more fiber and nutrients and helps make a heartier pie.

Combine the flour and salt in a large bowl. Then, use a cheese grater to grate the butter into the bowl. Use your hands to mix it in and break it up further. When all the butter is spread throughout in pea-sized pieces, add the water one tablespoon at a time until it all comes together.

Grandma's pie crust

Turn out the dough onto a lightly floured surface and roll it out in a circle until it is about 1/4 inch thick. Transfer the crust to a 9 inch pie plate and press it into the bottom. Cut off any excess crust hanging over the side of the plate before crimping the edges with your fingers.

Transfer the Greek Spinach Pie filling into the pie plate and spread it out evenly. Add additional Parmesan if desired. Bake for 30-45 minutes at 350 degrees or until the crust turns golden brown. Let cool before slicing to serve.

I hope you enjoy this Greek Spinach Pie! Be sure to leave a rating below and let me know what you think in the comments. Happy baking!

Greek spinach pie

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Greek spinach pie
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Greek Spinach Pie (Spanakopita)

Greek Spinach Pie (Spanakopita) is made with tons of wilted spinach along with feta, Parmesan and ricotta. It's all wrapped up in a flaky, buttery pie crust!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 8 slices
Rachel Alexandra

Ingredients

Crust

Filling

Instructions

Crust

  • In a large bowl, combine the flour and salt.
  • Shred the chilled butter with a cheese grater and incorporate it into the flour using a pastry blend (or by hand). Continue until the butter is broken into pea-sized pieces.
  • Gradually add the ice water, one Tbsp at a time, while mixing the dough with your hands. Knead the dough until it just comes together–do not mix more than is necessary.
  • Form the dough into a ball and turn it out onto a lightly floured surface.
  • Use a rolling pin to roll out the dough about ¼ inch thick. Don't overwork the dough.
  • Transfer the dough to a 9-inch pie plate and press it into the bottom. Cut off the excess crust handing over the sides before crimping the edges. Set aside.
  • Preheat oven to 350°F.

Filling

  • In a large skillet, melt the butter and add the olive oil on medium heat.
  • Add the diced onions and saute until they start to soften and become translucent.
  • Then add the garlic and saute for another minute, stirring throughout.
  • Reduce heat to medium-low and add the spinach. It likely will not all fit in the skillet at once, so as it starts to wilt, add more and repeat until all the greens are in the pan and wilted.
  • Add the dill along with salt and pepper to taste. (I usually don't add much salt since the cheese will provide some too.)
  • Transfer the spinach mixture to a large bowl and let cool slightly.
  • Then stir in the feta, Parmesan, and ricotta.
  • Transfer the filling to the pie crust and top with a cup of shredded mozzarella cheese (or Parmesan). Bake at 350°F until the cheese on top is melted and bubbly and the edges of the crust are turning golden brown, about 30-45 minutes.
  • When the pie is done baking, remove from oven and let cool before slicing to serve. Enjoy!

Notes

*Feel free to use other types of greens such as Swiss chard, arugula, beet greens, collard greens, or kale. I often use a blend of whichever greens I happen to have in the garden.
**Instead of topping the pie with mozzarella, you could also use more Parmesan. Be sure to grate/crumble your own cheese or use a shredded variety without anticaking agents/mold inhibitors!
Tried this recipe?Mention @roots_and_rosemary or tag #rootsandrosemary

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