Spanakopita

Spanakopita is the most popular of the large group of phyllo dishes that Greeks just call--pitas (not to be confused with pita bread, which is mainly found in the Greek fast food-- gyros and souvlaki)

Pita dishes are amazingly versatile--think of what Americans call casseroles, but made from fresh ingredients between phyllo dough. 

Pitas are really the traditional Greek sandwich--eaten the same way, in hand, and perfect for snacks, lunch boxes or even a complete meal with a salad (on a plate with cutlery!)

And they freeze exceptionally well! 

The spinach and leek mixture can be easily frozen and made into any of these dishes: vegan spanakopita, spanakopita, spanakopita with feta, spinach rice (spanakorizo), spinach pizza, spinach quiche or pasta with spinach--and many other dishes!

This recipe renders quite a bit of liquid, which should be strained if you are making spanakopita unless you want to add rice or semolina to the filling to absorb the liquid in the pita. I always strain it and freeze it to use in soups--but it could also be used to boil rice or anything else that inspires you!

Spinach and Leek preparation

1. Cut the bottom and tough parts of leek from the top and discard.

2. Slice the leek down the middle and soak in water to clean thoroughly (leeks tend to have a lot of sand in them). Then chop.

3. Clean and cut fresh green onions with their tender greens.

4. If not pre-washed, wash, dry and chop spinach.

5. Heat the olive oil and sauté leeks with the green onions. When soft (and reduced in bulk to about half), add the chopped spinach and salt.

6. Cook for about 5-7 minutes on medium heat until done.

7. If using, add chopped fresh dill.

8. Strain for spanakopita and freeze delicious liquid for soup! 

Vegan Spanakopita 9x11 inch pan

1. Preheat oven to 375 F (290 C)

2. Coat bottom of baking dish with EVGE EVOO

3. Line with 8-10 commercial phyllo sheets OR puff pastry OR one sheet of homemade phyllo

4. Pour in strained spinach mixture

5. Cover with 5-10 phyllo sheets or remaining phyllo in commercial package OR puff pastry OR sheet of homemade phyllo

6. Score (slightly cut with knife just to the filling, marking the pieces) and coat with EVGE EVOO

7. Bake for 45 minutes or until golden brown on top!!

Non-dairy Spanakopita

1. Preheat oven to 375 F (290 C)

2. Coat bottom with EVGE EVOO

3. Line with 8-10 commercial phyllo sheets OR puff pastry OR one sheet of homemade phyllo

4. Separate the white from the yolk in 1 egg and reserve the yolk in a bowl (for the phyllo crust)

5. Beat the other 2 eggs with the white of the other.

6. Add beaten eggs to strained spinach mixture and pour into phyllo lined baking pan

7. Cover with 5-10 phyllo sheets or remaining phyllo in commercial package OR puff pastry OR sheet of homemade phyllo

8. Score (slightly cut with knife just to the filling, marking the pieces)

9. Add 2 tbsp water and 1 tbsp EVGE EVOO to reserved egg yolk and coat the top of pits.

10. Bake for 45 minutes or until golden brown on top!!

Spanakopita with cheese (feta)

1. Preheat oven to 375 F (290 C)

2. Coat bottom with EVGE EVOO

3. Line with 8-10 commercial phyllo sheets OR puff pastry OR one sheet of homemade phyllo

4. Separate the white from the yolk in 1 egg and reserve the yolk in a bowl (for the phyllo crust)

5. Beat the other 2 eggs with the white of the other with 1 cup of ricotta cheese

6. Add crumbled feta to the egg-ricotta mixture and mix well.

7. Add the cooked and  strained spinach & leeks to the eggs & cheese and pour into phyllo lined baking pan

8. Cover with 5-10 phyllo sheets or remaining phyllo in commercial package OR puff pastry OR sheet of homemade phyllo

9. Score (slightly cut with knife just to the filling, marking the pieces)

10. Add 2 tbsp milk and 1 tbsp EVGE EVOO to reserved egg yolk and coat the top of pita and sprinkle shredded Parmesan on top .

11. Bake for 45 minutes or until golden brown on top!!