Spanakopita Pie (my version)


I love spanokapita and it’s a good way to eat spinach which is so healthy for you.  But, I don’t always feel like fiddling around with Filo dough so I improvise.

A few years ago when I was downtown on College Street, friends and I stopped in a little bakery/deli for some lunch. They had spanakopita made in a pie-like fashion. So this is how made it.

1 pkg (300g) Organic cut spinach, drained well
1 200g feta cheese (I used lite), finely crumbled
2 eggs, whisked (keep a little for brushing on top)
1 green onion, finely chopped
dill weed (approximately 1 tablespoon dried)
garlic salt (as desired)
salt and pepper (not too much salt as cheese is already salty)
nutmeg (optional)

Preheat oven to 425F.

Lightly grease your baking pan (9×9″ cake pan).

Open the Philsbury croissant rolls and spread one half of the pastry on the bottom of the greased cake pan trying to seal the seams and holes.

In a medium-sized bowl add drained spinach, onion, and feta cheese.

Add whisked eggs and stir to blend ingredients adding the spices to your taste. (I’m heavy handed with my spices).

Put the spinach mixture on top of pastry and spread evenly in pan.

Then carefully flatten the remainder of the pastry over the top of the spinach mixture.

Lightly brush the top with whisked egg.

Put in the oven and bake appriximately 20 minutes. It should be done when top is lighly browned.

Remove from oven, cut into squares and serve.



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