Spanakopita Recipe (Greek Rice Spinach Pie)
In springtime, the hills of Greece are lined with wild greens and herbs, together with fennel, sorrel, lemon balm, poppy leaves, and mint, that are gathered and baked into pies referred to as spanakopita. Diane Kochilas, creator of The Greek Vegetarian, shared her household recipe with us. This variation provides rice, and to the usual combined greens, add any herbs of your liking. Take a look at all of our Greek recipes right here.
This household recipe for the standard Greek spinach pie gives a welcome variation with rice and combined greens.
Yield: serves 8
2 hours, half-hour
- 6 lb. contemporary spinach, washed in a number of adjustments of water and coarsely chopped
- 4 tbsp. extra-virgin olive oil
- 2 giant yellow onions, finely chopped
- 2 bunches scallions, trimmed and thinly sliced
- 1⁄2 cups finely chopped contemporary dill
- 1⁄2 cups finely chopped contemporary parsley
- 1⁄4 lb. feta, crumbled
- 1⁄4 cups long-grain rice
- Kosher salt and freshly floor black pepper
- 1⁄2 lb. frozen phyllo dough, thawed
- 6 tbsp. unsalted butter, melted, plus extra for greasing
- To a big cast-iron skillet set over medium-high warmth, add 2 tablespoons of the oil and the spinach, working in batches if obligatory. Cowl and prepare dinner, stirring often, till wilted, 5–8 minutes. Switch to a big bowl.
- To the empty skillet, add the remaining oil and switch the warmth to medium-low. Add the onions and scallions and prepare dinner, stirring often, till delicate, 15–20 minutes. Scrape the cooked onions into the bowl with the spinach, then add the dill, parsley, feta, rice, and salt and black pepper to style. Stir to mix. When the skillet is cool sufficient to deal with, wipe it out and place it on the counter.
- Place a rack within the middle of the oven and preheat to 350°F. Working shortly in order that the pastry doesn’t dry out, brush the highest sheet of phyllo with melted butter and line the underside of the skillet with it. Repeat with 9 extra sheets, fanning the perimeters out towards the sting of the pan and guaranteeing the underside is totally lined (let any extra dough creep up the perimeters). Spoon the filling into the pan and unfold evenly to fill the pan. Drape the remaining layers of phyllo over the filling one after the other, brushing every with butter. Brush the highest layer with butter, then neatly fold the overhanging phyllo excessive of the pie. Brush throughout with any remaining butter. Bake till golden and puffy, about 1 hour. Cool for half-hour earlier than serving.