From the Cook

1/4

Greek Spinach Pie

Jule’s Menu Verified

Julesmenu.de

Ingredients

Warning0 allergens identified

Greek Spinach Pie

2 ¼ pounds frozen leaf spinach

1 onion

2 cloves garlic

1 tsp olive oil

½ bunches dill

2 eggs

7 ounces feta cheese

salt and pepperto taste

1 tbsp olive oil

2 tablespoons milk

1 handful sesame seeds

some butter or oilfor greasing

Instructions

Visit Blog

Instructions

Place thawed spinach in a clean tea towel and wring thoroughly to squeeze out as much liquid as possible.

Peel and finely dice the onion and garlic. Add a teaspoon of oil to a pan, add the diced onion and garlic, and sauté with a pinch of salt until the onions are translucent. Meanwhile, wash, pat dry, and finely chop the dill.

Whisk the eggs in a large bowl. Add the spinach and the sautéed diced onion and garlic. Crumble the feta cheese with your hands and add it to the spinach and egg mixture along with the dill, then stir well. Season generously with salt and pepper.

Preheat oven to 200°C (390°F) using conventional oven setting (top and bottom heat). Pour oil and milk into a small bowl so you can dip your brush in it. Grease the springform pan with a little oil or butter.

Now place a sheet of filo pastry in front of you and brush it with the oil and milk mixture. Spread about one-fifth of the spinach filling onto the bottom third of the pastry and roll it up into a long, thin roll. Place the roll in the center of the springform pan, spiraling it like a snail shell.

Repeat the process for the remaining filo sheets, wrapping them around the first roll until the springform pan is filled.

Brush the finished, rolled filo pastries with the remaining oil and milk mixture and sprinkle with sesame seeds, if desired. Bake the spanakopita at 200°C for 20 minutes, until the spinach strudel has a beautiful golden-brown surface.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Defrost and Squeeze Spinach Thoroughly 💧
Thaw frozen spinach completely and squeeze out all excess moisture using a clean kitchen towel or cheesecloth; excess water will make the filling soggy and prevent crispy pastry layers from forming properly.
Brush Filo with Clarified Butter Between Layers 🧈
Use clarified butter (ghee) or quality olive oil to brush each filo sheet individually, as this creates distinct crispy layers and prevents the pastry from sticking together during baking.
Bloom Garlic and Dill in Oil First 🌿
Gently warm minced garlic and fresh dill in olive oil before mixing with spinach to release their essential oils and create a more aromatic, flavorful filling.
Cool Filling Before Assembly ❄️
Allow the spinach-feta mixture to cool to room temperature before wrapping in filo; warm filling will soften the pastry and cause it to tear during handling.
Score Before Baking for Perfect Portions 🔪
Cut guide lines into the assembled pie before baking rather than after, ensuring clean, even portions with intact filo layers that won't crumble when served.