Phyllo Journal – Spinach Pie (My Big Fat Greek Spinach Pie!)

So recently my sister, Allie (13), and I have been experimenting and just learning how to work with, phyllo dough. Phyllo is a common ingredient in Greek Cuisine, specifically in pastries and meat and vegetable filled pastries. We have been specifically making Baklava and Spinach Pie. Today I will share the recipe I have been using, for Spinach Pie, with you all. And I will include a picture of both pastries for those of you who don’t know what they look like. Many variations have thus been made, with the Baklava, particularly, including Chocolate dipped Baklava,  and various others. we like to serve our Baklava with homemade whipped cream, and it very nicely balances out the sweetness of the honey, in the Baklava. =)

So here it is, Spinach pie. I have been making this particular dish, for church, and trust me, it goes very fast! =) Enjoy! And for any of y’all who try it out, let me know what you all think about it! =)

Spinach Pie

Recipe Courtesy of Ina Garten of Food Network’s “Barefoot Contessa”

Ingredients:

  • 3 Cups chopped yellow onions
  • 2 TBS Good Olive oil
  • 2 tsp kosher salt
  • 1 1/2 tsp freshly ground black pepper
  • 2 (12 ounce) packages fresh spinach
  • 4 large eggs, beaten
  • 2 tsp grated nutmeg
  • 1/2 Cup freshly grated Parmesan cheese
  • 1/2 pound good feta cheese, chopped into 1/2 inch pieces
  • 1/2 Cup Pignoli (pine nuts)
  • 1/4 lbs unsalted butter, melted
  • 1 Package of Phyllo dough

Directions:

Preheat the oven to 375 degrees

In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and Pepper and allow to cool slightly.

Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, feta, and pignoli.

Butter an Oven proof nonstick, 8-inch Casserole dish, and line it with six sheets of Phyllo, stacked. Let edges hang over the edge of the pan.  Brush the top of the stack with melted butter. Place 3 or 4 more sheets on top of that. Again, brush with butter, then pour spinach mixture onto pan. Cover with 6 more sheets of Phyllo. Brush with butter, and place 3 more sheets on top of that. Brush the top with butter. Tuck edges of phyllo dough around the edges, neatly.

Put Pie in oven and bake on 375, for 1 hour, until the top is golden brown and filling is set. Allow to cool completely before serving.

 

 

 

 

 

And here is the promised picture of Baklava. Don’t start drooling, now! =P

 

Shabbat Shalom guys!

~Sunshine =)

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2 thoughts on “Phyllo Journal – Spinach Pie (My Big Fat Greek Spinach Pie!)

  1. Both LOOK delicious!!! What are chances that we’ll be sampling these at Pawley’s Island in July? I would be willing to assist in the kitchen. Can’t wait. Love, GrandButton.

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