Easy Greek Spanakopita Recipe – Years ago, when we lived in Cyprus, we were introduced to a variety of authentic Greek dishes.
Mrs. Kristofides – our landlady – lived in the sunny apartment downstairs and made a habit of sharing all traditional dishes with us. It was her way of introducing us to the cuisine of Cyprus and Greece.
Here is another yummy recipe she taught us how to prepare! It has remained a family favorite through the years.
- Cut the phyllo dough in half and place 10 pieces in an 11 by 7 inch pan, brushing the pan and each sheet of phyllo dough with melted butter.
- Wash the spinach and remove stems. Cut the leaves into ½ inch pieces, mix with with 1 tablespoon of salt and allow to stand for 15 minutes.
- Beat the eggs, add the parsley, pnion and cheeses.
- Squeeze the liquid from the spinach leaves and fold them into the egg mixture.
- Season with salt and pepper.
- Spread over the phyllou sheets in the pan and top with the remaining 10 sheets of dough, brushing each sheet with butter.
- Bake in a moderate over (350*F.) for about 40 minutes.
- Cut into squares and serve hot.
The traditional spanakopita is not prepared in a pie plate. It’s just that pie plates – disposable ones at that – come in very handy when the cook is in a hurry or wants to share the goodness.