Spinach pie

Name: Spinach pie - Adelina F.
Ingredients: 1 kg fresh spinach; 1 kg fresh leek; 800 g feta cheese; dill; 4 eggs; 1 and a half cups of oil; 1 package of 14 thin sheets like baklava; also add a tablespoon of trahana but I guess its not available here; its a special Greek product made from flour with yogurt and milk then dried; but this is optional.

Appetizers - Spinach pie by Adelina F. - Recipia

Spanakopita is a Greek pie filled with spinach, leeks, feta cheese, and thin layers of pastry. The preparation of the filling is straightforward, but attention must be paid to the spinach: after being rubbed with salt, it should be thoroughly squeezed to avoid excess moisture in the filling. Each layer of pastry is brushed with oil, and the pie is baked slowly at 170°C until it becomes crispy and golden brown. It should be cut only after it has cooled down. Quick Info Total Time: approximately 1 hour and 30 minutes plus preparation time Preparation Time: not specified in the original recipe Baking Time: approximately 1 hour and 30 minutes Servings: unspecified; depends on the size of the pieces Difficulty: medium Recipe Type: savory pie with spinach and cheese Ingredients 1 kg fresh spinach 1 kg fresh leeks 800 g feta cheese Dill, to taste 4 eggs 1 and a half cups of oil 1 package of 14 thin sheets of pastry, like phyllo 1 tablespoon of trahana, optional Trahana is a Greek product made from flour with yogurt and milk, then dried. It is optional and can be omitted if not found. No salt is needed in the filling, as feta is salty enough. Pepper is also not necessary, as leeks have a mild spiciness. If you prefer, you can add them, but the recipe can be made without them. Preparation Method 1. Wash the spinach well and remove the thick stems. Place the leaves in a bowl, sprinkle with salt, and gently rub them with your hands. Once the spinach wilts, squeeze it thoroughly to remove water. This step is crucial, as excess moisture can make the filling too watery. 2. Chop the leeks using a food processor. There’s no need to turn them into a fine paste; just chop them coarsely. 3. In a large bowl, mix the squeezed spinach with the leeks, feta, dill, and eggs. Add the tablespoon of trahana if using. Stir until the ingredients are evenly distributed. 4. Grease the baking pan with oil. Use a pan that is large enough for the 14 sheets and filling. 5. Place the first 7 sheets of pastry one by one. Brush each sheet with oil before placing the next one on top. Allow the edges of the sheets to hang over the sides of the pan; they will be folded over the filling at the end. 6. Spread half of the spinach and leek mixture over the sheets evenly. 7. Add 2 more sheets of pastry, brushing each with oil. Top them with the remaining filling. 8. Cover with the last 5 sheets, also brushed with oil one at a time. 9. Fold the edges of the bottom sheets over the filling to seal the pie. If necessary, brush the top with oil as well. 10. Poke the pie in several places with the tip of a knife. Then, sprinkle it with a little water. This helps the sheets become crispier during baking. 11. Place the pan in the preheated oven at 170°C, using the convection setting. Bake the pie for about an hour and a half. 12. Remove the pie from the oven and let it cool before cutting. If cut immediately, the filling may be harder to portion, and the sheets may tear easily. Why I Make This Recipe Often It’s a hearty pie with a simple filling and many crispy layers. The spinach and leeks make up the bulk of the filling, while feta provides enough salt and flavor without needing many spices. A practical advantage is that the pie can be frozen before baking, allowing it to be prepared in advance and baked when needed. Tips Squeeze the spinach as much as possible after rubbing it with salt. This is one of the most important details of the recipe. If too much water remains, the filling will be softer, and the bottom sheets may not stay crispy. Brush the sheets over the entire surface, but avoid pouring too much oil in one spot. Thin sheets tear easily if handled roughly, so it’s best to place them carefully and fit them directly into the pan. Do not add salt to the filling before tasting the feta. The original recipe does not call for additional salt, and feta can be salty enough. Let the pie cool before cutting. It’s easier to slice, and the filling will settle. Substitutions Trahana can be omitted. It is an optional ingredient and not necessary for preparing the pie. If you do not have commercially available phyllo sheets, use thin pastry sheets, provided there are enough for the three layers indicated in the recipe: 7 sheets on the bottom, 2 in the middle, and 5 on top. Variations You can add pepper if you like, even though it’s not necessary in the basic version. Leeks have a mild spiciness, and feta is already salty, which is why the recipe does not require a larger mix of spices. The amount of dill can be adjusted to taste. The main ingredients remain spinach, leeks, feta, eggs, and pastry sheets. Serving Ideas Allow the spanakopita to cool and cut it into pieces. It can be served as a savory pie, as a snack, or as a main dish, depending on the portion size. It can be enjoyed warm, after cooling down, or cold. Frequently Asked Questions Is salt added to the filling for spanakopita? Not necessary. Feta is salty enough, and the spinach is rubbed with salt before being squeezed. If you use a less salty feta, you can adjust at the end, but the original version does not require additional salt. Can I omit trahana? Yes. Trahana is optional. The recipe can be prepared without it, especially if it is not available. Why should the pie be poked before baking? Poking holes with the tip of a knife allows steam to escape more easily from the pie. After this step, the surface is sprinkled with a little water, which helps the sheets become crispy. Can spanakopita be frozen? Yes. The pie can be frozen after it is assembled but before baking. It freezes in this form and is baked later according to the recipe. When can I cut the pie? After it has cooled. If you cut it immediately after taking it out of the oven, the filling is harder to handle, and the layers may separate. Nutritional Values The values below are estimates. They have been calculated for the total amount of ingredients and dividing the pie into approximately 12 servings. They may vary depending on the type of feta, the amount of oil absorbed by the sheets, and the exact weight of the pastry sheets. Per serving: Calories: approximately 550-650 kcal Protein: approximately 20-25 g Carbohydrates: approximately 35-45 g Fats: approximately 35-45 g Most of the fats come from feta and oil, while the pastry sheets mainly contribute to the carbohydrate intake. These values do not represent an exact nutritional analysis. Storage and Reheating After cooling, store the pie in the refrigerator in a covered container. It can be eaten cold, but the sheets maintain their texture better when reheated. If it has already been baked, reheat it in the oven until warm and the sheets regain their crispiness. For longer storage, freeze the pie before baking, as mentioned in the recipe. Tags: spanakopita, spinach pie, Greek pie, pie with feta and leeks.

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