This Spanakopita Recipe is a savory and hearty appetizer or main course option that always gets rave reviews! Foolproof family recipe for Spanakopita! Delicious savory Greek pie made of perfectly crispy layers of phyllo dough and a comforting filling of spinach and feta cheese.
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1 hour 20 minutes
For the Spinach and Feta Filling:
16 oz frozen chopped spinach, thawed and well-drained
2 bunches flat-leaf parsley, stems trimmed, finely chopped
1 large yellow onion, finely chopped
2 garlic cloves, minced
2 tablespoon Private Reserve extra virgin olive oil
10.5 oz quality feta cheese, crumbled
2 teaspoon dried dill weed
Freshly-ground black pepper
For the Crust:
1 16 oz package The Fillo Factory Organic Dough (#4 pastry sheets), properly thawed (see tips above)
1 cup Private Reserve extra virgin olive oil, more if needed
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- Tips for Working with Phyllo: As mentioned earlier in the post, remember that phyllo is paper thin and will break as you are working with it. For best results, place phyllo dough sheets in between two very slightly damp kitchen towels (step #4) before you start working with it (unless you think you will work fast enough that the phyllo will not dry out.) Also, be sure to brush each layer with oil; don't skimp.
- Make Ahead Tips: You can make spanakopita the evening before. Follow up to step #9, cover and refrigerate. When you are ready, go ahead and bake according to step #10.
- Leftover Storing and Freezing Tips: Already cooked spanakopita will keep well if properly storied in the fridge for 2 to 3 evenings. Heat in medium-heated oven until warmed through. You can also portion cooked leftover spanakopita and freeze for a later time. Warm in oven; no need to thaw in advance.