Greek Spinach and Feta Pie with filo pastry (Spanakopita)

Greek Spinach and Feta Pie with filo pastry (Spanakopita), a delightful take on a Greek classic, that delivers in color, texture, and flavor. Are you craving a little Greek tonight? Then get that filo out and let's get layering!

Song of the day: "Knights of Cydonia" by Muse.

Crisp, creamy, golden delicious Spanakopita!

I wish I would have had this Spanakopita when I was young. As with most of you, spinach was not one of the favorites amongst kids. However, if it was in this golden, crispy, filo pastry, I for sure would have dived in. Better late than never. Nicoletta and I took to the challenge and decided to make some Greek Spinach and Feta Pie with filo pastry (Spanakopita).

This month's destination is Greece!

Nicoletta and I were so excited when we heard that Greece was the destination with our fellow bloggers of Eat the world. Greece holds a special place in our hearts as it was the place of our honey moon. In specific Mykonos. Lots of great memories and emotions to infuse into this wonderful Spinach pie!

Without further ado, come let's get into the kitchen and Nicoletta and I will show you what you need and how to put together this Greek Spinach and Feta Pie with filo pastry (Spanakopita)!

Ingredients for our Greek Spinach and Feta Pie with filo pastry (Spanakopita)

Truly the grocery list for this delicious dish is very simple. This is what you will need:

• fresh spinach
• red onion
• scallions
• feta cheese
• ricotta
• parsley
• dill
• e.v.o. oil
• store bought filo pastry
• salt and pepper

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Sauté, mix, assemble, and bake!

There are a few easy steps to making this Greek Spinach and Feta Pie with filo pastry. This is what we need to do:

• THAW FILO PASTRY - Firstly we need to take the filo out of the freezer for a couple hours to thaw.
• SAUTE' SPINACH - Time to make the filling which entails sautéing the spinach in a pan with olive oil, and the minced onion. Also season with salt and pepper.
• DRAIN SPINACH - Once the spinach has wilted and softened, place it in a large sieve and drain any excess liquid. We don't want that in the filo, it will make it soggy.
• MIX - The spinach now goes in a bowl and we toss in chopped scallions, ricotta, feta, the parsley, dill, and with a wooden spoon give it a good stir making sure all those ingredients are well incorporated. Taste for seasoning.

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Greek Spinach and Feta Pie: it's all about the layers!

• ASSEMBLE - Grab a large rectangular baking dish, and brush the sides and bottom with olive oil.

• Firstly be very gentle with the filo, it is very delicate. Take one sheet filo and lay it into the dish allowing it to come up the sides We stagger another sheet so that all sides are covered. let the excess hang over the edges. Make sure to brush oil in the areas that overlap.
• Secondly, brush olive oil all over the first sheet of filo, and then add another and do the same, brush with olive oil and let excess fall over the edges.
• Thirdly, for the next layers cut the sheets to fit right in the dish without any going up the sides. make sure to brush each layer with olive oil. You want to use half of the filo sheets in the package before we place the spinach and feta filling in.
• Lastly, once all the spinach filling is in, we continue with the filo cut to fit and cover the spinach, then brushed with olive oil. Continue the filo process until all the filo is used up. Remember do not have these sheets coming up the sides. Too many layers of the filo create a very dense border that can be very difficult to eat.
• Just a finishing touch: do you remember the first two layers that we had come up the sides? We want to roll those in creating a nice crusty border all around the dish.

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A last brushing of olive oil and a little scoring goes a long way

• BAKE - All we need to do is preheat that oven to 375 degrees Fahrenheit. A final brush of olive oil and we also need to score the Greek Spinach and Feta Pie with filo pastry. This makes it easier to serve. If you were not to cut it, the filo is very crispy and would break apart if cut after baking. So with a sharp knife score the rectangle into 12 equal pieces without cutting through to the bottom.
• Into the oven you go and like magic out it comes golden, aromatic, and crispy!

Check out all the wonderful Greek dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Palatable Pastime: Spanakopita Bites
Magical Ingredients: Spanakorizo
Amy’s Cooking Adventures: Greek Cabbage Roll Rice Bowls
A Day in the Life on the Farm: Makaronia me Yiaourti
Pandemonium Noshery: Aginares a la Polita - Greek Artichoke Stew
Sneha’s Recipe: Greek Hot Dogs
Culinary Adventures with Camilla: Skordalia
Sugarlovespices (us!): Greek Spinach and Feta Pie with filo pastry (Spanakopita)
Kitchen Frau: Classic Moussaka

Greek Spinach and Feta Pie with filo pastry, a thing of true beauty and flavor!

Nicoletta and I are so proud of this, after all, it was our first time making it. Now it is time to taste it!

In the most simplest and loving way this Greek Spinach and Feta pie with filo pastry (Spanakopita) is just yummy! The filo is so crisp and light which pairs so well with the creamy and luxurious spinach filling. I love how the pungent nature of the feta plays beautifully with the sweet earthiness of the spinach and creaminess of the ricotta. The most distinct flavors are the parsley, dill, and scallions. They really brighten everything in a most balancing way!

If you have ever tried Spanakopita in your favorite Greek restaurant, now you can make it at home. It is really easy and so so delicious. Like Nicoletta and I, you definitely won't be disappointed.

Want to make a Greek feast? Try our:

• Fettuccine alla Greca (Greek Style Fettuccine)
• Chicken Souvlaki with fresh Greek Salad
• Spiced Meatballs with Greek Yogurt Mint Sauce
• Spicy Falafel Gyros, Greek Style
• Beef Souvlaki with Greek Potatoes and Purple Cabbage and Feta Salad

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