Nobody on #TeamFeedfeed was complaining when we made @everylittlecrumb's Spanakopita Greek Spinach Feta Pie for lunch! Phyllo dough for the win! Want to contribute recipes to our website that we'll make at FeedfeedBrooklyn? Sign up here. Looking for more Mediterranean Inspired Cuisine? Check out our feed here.
- 1 tablespoon olive oil
- 1 small diced red onion
- 7 ounces feta cheese
- 3 1/ 2 ounces ricotta cheese
- 14 ounces frozen spinach, thawed and drained
- 2 tablespoons pine nuts, toasted
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/ 2 teaspoon black pepper
- pinch nutmeg
- 16 filo pastry sheets, thawed
- 1/ 2 cup olive oil
- 2 tablespoons honey
- 1 tablespoon pomegranate molasses
Preheat the oven to 400°F.
In a small skillet over medium heat, add the olive oil and once hot add the diced onion. Cook until soft and translucent 3-5 minutes, stirring occasionally. Set aside to cool.
In a large bowl, stir together the feta, ricotta, spinach, toasted pine nuts, oregano, salt, pepper, nutmeg, and cooked onion until thoroughly combined. Set filling mixture aside.
In a large baking pan lined with parchment paper, place two sheets of filo dough vertically from top to bottom. Brush all over with olive oil. Place two sheets horizontally from left to right, and brush with olive oil. This is like the shape of a + sign.
Now, place two sheets of filo diagonally from the top left of the pan to the bottom right, and brush with olive oil. Place two sheets of filo pastry from the top right of the pan to the bottom left and brush with olive oil. This is in the shape of an X.
Repeat the entire process one more time (top to bottom, left to right, then an x). Each time you place two sheets of filo dough down, you have to brush them thoroughly with olive oil. You'll end up with a rough star shape.
Place the spinach feta filling in a circular shape in the middle of the star.
Scrunch the edges of the filo dough towards the filling, leaving most of the filling exposed, just like the picture shows. Brush these scrunched up edges thoroughly with olive oil.
Bake in the preheated oven until golden brown, 25-30 minutes. While it's baking, prepare the pomegranate molasses honey glaze.
In a small bowl, mix together the honey and pomegranate molasses until combined. Drizzle over the pie when it's out of the oven.
Serve the spanokopita warm or at room temperature, with extra glaze for whoever wants it.