I've made spanakopita before as individual little pastries and as a 13x9 pie. I like the 13x9 version because I think the phyllo dough is way easier to work with this way. This filling recipe could also be used for individual pastries... or inside crescent rolls?!? Follow your heart, friends, but the filling needs to be wrapped in some kind of buttery bread for sure. My preference this time is to make a whole 13x9 because you. will. want. leftovers. I didn't think I wanted leftovers at first because I didn't think the phyllo dough would be good leftover. I was so wrong. The filling melds like magic and the phyllo crisps back up like a dream after it's been in the fridge for a few days. My leftovers kept for about 4 days and heated best covered in a 350 degree oven for about 15-20 min depending on how many pieces you're heating up.
Cook time: 40-45 minutes
Serves: 8
Ingredients:
Filling:
- 1 tsp olive oil
- two 10oz boxes of frozen chopped spinach, thawed, squeeze out all liquid possible
- 1lb chicken, shredded *see note
- 8oz feta cheese, crumbled
- 1/2 C grated parmesan cheese
- 2 eggs
- 1 onion, diced
- 1 tbsp minced garlic
- 1 tsp oregano
- 1 tsp black pepper
- 1 tsp dried dill weed
- lemon juice (1/2 lemon)
Assembly:
- 18 sheets phyllo dough (in your freezer section)
- olive oil cooking spray or 1/2 C melted butter
Directions:
- ***thaw your phyllo dough in the fridge 12-24 hours prior to working with it, 24 is best***
- preheat oven to 350 and spray a 13x9 pan with nonstick spray
- saute onion and garlic in your tsp of olive oil over medium heat until onions are translucent and garlic is fragrant
- mix cooked onions and garlic and all other filling ingredients in a large bowl until well combined *let it cool for a few minutes so the eggs don't scramble*
- carefully unroll your phyllo dough and cover with a moist paper towel to keep from drying out in between placements
- layer 6 sheets of phyllo dough on the bottom of your pan, spraying each completely with olive oil or brushing with melted butter in between layers
- pour filling on top and spread evenly
- layer 12 sheets of phyllo dough on the top, spraying each completely with olive oil or brushing with melted butter in between layers
- spray your top layer and gently score the top few layers with a knife in the outline of your 8 equal pieces of pie
- bake for 40-45 minutes until the top is flaky and golden
I like to serve mine with a side greek salad and red wine, of course :)
*note about chicken: When I'm short on prep time I like to throw my chicken in the crock pot with a half cup of water and some salt, pepper and garlic so it's easily shreddable when I get home.
You could also leave out the chicken to make this vegetarian!
