There are probably as many spinach pie recipes in Greece as there are villages. Every region and almost every homecook claims one. The addition of pine nuts and Parmesan makes this version especially flavorful. Look for phyllo pastry in the frozen foods section of large supermarkets.
- 1⁄3 cup olive oil
- 1 medium onion, finely chopped
- 2 (10-oz.) pkgs. frozen chopped spinach, thawed
- 2 large eggs
- 1⁄2 cup crumbled feta ( 3 oz.)
- 1⁄2 cup pine nuts (3 oz.)
- 1 Tbs. fine dry bread crumbs
- 7 (17 x 12-inch) sheets phyllo
- 5 Tbs. unsalted butter
- 6 Tbs. grated Parmesan
- In large heavy skillet, heat oil over medium heat. Add onion and cook, stirring often, until softened, 5 minutes. Squeeze spinach to remove as much liquid as possible. Stir spinach and 1⁄2 teaspoon salt into onion. Cook mixture, stirring occasionally, until any liquid is evaporated, 1 to 2 minutes. Remove from heat and let cool slightly.
- In large bowl, whisk eggs until blended. Stir in spinach mixture, feta, pine nuts and bread crumbs.
- Preheat oven to 375°F. Stack phyllo sheets and cover with 2 overlapping sheets plastic wrap and then dampened kitchen towel. In small saucepan, melt butter and cool slightly. Lightly brush a 9-inch pie pan with butter.
- On work surface, lightly brush 1 phyllo sheet with butter. Evenly sprinkle with 1 tablespoon Parmesan. Repeat layering with phyllo, butter, and 5 tablespoons Parmesan, ending with phyllo; lightly brush with butter. Transfer phyllo stack to pie pan, letting excess hang over edge. Spoon filling into phyllo, spreading evenly. Fold edges of pastry over filling. Lightly brush top of phyllo with butter. Bake until golden, 25 to 30 minutes. Serve pie warm or at room temperature.
- Serving Size: 6 to 8 Servings
- Calories: 332
- Carbohydrate Content: 17 g
- Cholesterol Content: 90 mg
- Fat Content: 26 g
- Fiber Content: 3 g
- Protein Content: 11 g
- Saturated Fat Content: 10 g
- Sodium Content: 549 mg