Spanakopita (Greek Spinach Pie!) #recipe #spanakopita #shorts

If you have not tried Spanakopita before, you’re in for a treat! Spanakopita is a delicious savory Greek pie made of perfectly crispy layers of phyllo dough and a comforting filling of spinach and feta cheese.

For the Spinach and Feta Filling:
16 oz frozen chopped spinach, thawed and well-drained
2 bunches flat-leaf parsley, stems trimmed, finely chopped
1 large yellow onion, finely chopped
2 garlic cloves, minced
2 tbsp Private Reserve extra virgin olive oil
4 eggs
10.5 oz quality feta cheese, crumbled
2 tsp dried dill weed
Freshly-ground black pepper

For the Crust
1 16 oz package The Fillo Factory Organic Dough
1 cup Private Reserve extra virgin olive oil, more if needed

Bake in the oven at 325 degrees F heated-oven for 1 hour, or until the phyllo (fillo) crust is crisp and golden brown. Remove from the oven. Finish cutting into squares and serve. Enjoy!

Let’s make classic Greek spanicopa with a major shortcut. Spanicopa filling is very easy. Spinach, feta cheese. Don’t skimp on this good stuff. Parsley, fresh dill, garlic, onions, four eggs, pinch of pepper, Greek extra virgin olive oil. And this is the hardest part of this recipe. Typically, you would lay a couple sheets of felo at a time, but in this case, we’re actually going in with half the filo. Going in with the spanicopa filling. Another half pound of felo dough. We’re going to cut into squares. Here’s the big shortcut. Are you with me? Warm up one cup of some extra virgin olive oil. Watch the magic. It needs to sizzle. It’ll be crispy. It’ll be golden. It’ll be absolutely delicious. And you cut your work in half. 325 for 1 hour. How easy was that? You have got to try this Greek spanopa. It’s absolutely delicious.