Spinach and Feta Pastry: The Flakiest, Tastiest Greek Treat

I had a big bunch of spinach sitting in my fridge and, honestly, didn’t want it to go to waste. So I turned it into spanakopita, a Greek spinach and feta pie that’s equal parts earthy and creamy, all wrapped in shatter-crisp filo pastry.

Get the full written recipe:
https://www.fatdough.sg/post/spanakopita

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Let’s make this panacopita. Some olive oil and about 600 g of spinach. I’m going to do this in batches and mixy mix. Continue cooking until the spinach has wilted and it should look something like this. Transfer into a strainer and set it aside to drain. As you know, I’m not posting as much as I used to. Been busy with my daytime job and I have this annoying cold when I got back from the work trip in India. Does my voice sound sexier? Anyway, look at all this excess liquid. We are going to squeeze out even more liquid from the spinach. Do not skip these steps. It will make your pie super soggy. Speaking from experience. So, squeeze out as much liquid as you mainly can. See how much acet liquid that has been squeezed. Some olive oil, five shallots, a pinch of salt, some black pepper, and mixy mix. Continue cooking until translucent. Three leaks. Five cloves of garlic and mixy mix. Remove from heat and add in the squeezed spinach, some parsley, 1 tbsp of dried dill, two eggs. I’m just going to crumble in 150 g of feta. Season with salt, some pepper, and mixy mix. I’m going to mixy mix some olive oil with some melted butter. Grease a skillet with the melted butter mixture. I screw up my shot. I lay in one sheet of fil pastry and brush it with the melted butter mixture. Do not worry if your filer pastry is as thin as mine. It will come together beautifully at the end. Lay another sheet of fil pastry in the crisscross palette, pushing it all the way to the edges. Then brush with the melted butter mixture. Repeat the process of layering and brushing until you have a total of five sheets. Add in the spinach mixture. Spreading out evenly. Tuck the overhanging filow pastry. My remaining fil pastry are too worn out. So I’m just going to do this. It’s kind of like an impranto moment. And brush with the melted butter mixture. Season with salt, some pepper, and some dried oregano. Bake at 180° C or 355 fah for 40 to 45 minutes, rotating halfway through, and it should look something like this. Set it aside to cool down slightly before slicing and serving. Get a full article at fetto.sg. Let’s devour this. This tastes so good. The crust is super flaky and crispy and the spinach fillings work so well together. You seriously have to give this a try. Thank you for watching. Have fun in the kitchen.