Growing up Greek you become accustom to home cooked meals and platters of food that could feed an army. One of the dishes I remember my Mom always making for any family gathering or holiday is Spanakopita.
Spanakopita is a Greek spinach pie filled with greens and mixed in feta cheese packed between two layers of phyllo. Most commonly you’ll see this on a menu at the restaurant and be presented with a crunchy thin crust phyllo. My Mom’s version on the other hand is another story.
This recipe is more of a country-style take on the traditional Spanakopita. The dough is hand made with just a few ingredients-sour cream, flour and olive oil. It is a sturdy casing for a creamy, flavor-filled filling. You can use this dough for other savory pies as well so keep it on hand!!
I made this pie and entered it into my work pie contest as well. And guess what, it won 2nd place (behind my 1st place Cherry Pie)! Everyone loved the flavors and devoured every piece. This is perfect to make for any gathering or even a weeknight meal.
So go ahead, give it a try!
The following recipe will make enough for 9 x 11 inch baking dish.
Tools & Gadgets
- Stand mixer
- Mixing bowls
- Measuring cups
- Cutting board
- Rolling pin
- Plastic wrap
- 9 x 11 inch baking dish
- 1 bunch scallions diced, approx. ½ cup
- ½ large white onion diced
- 2 stalks leeks diced, approx. 2 cups
- 1 bunch fresh dill finely diced, approx. ¼-½ cup
- 4 packages frozen chopped spinach, approx. 40 oz, 5 cups
- 1 chicken bouillon cube + ¼ cup water (can use ¼ cup chicken stock instead or omit to make vegetarian)
- ½ – 1 tsp salt
- ½ – 1 tsp pepper
- 1 – 1 ½ cups feta cheese crumbled
Prepare first four ingredients. Wash thoroughly and dice.
Heat 1 Tbsp olive oil in a large skillet on medium heat. Add first three ingredients and saute until soft.
Add the dill, frozen chopped spinach and the chicken bouillon cube + water. Reduce heat to medium-low and simmer until water has evaporated and spinach is fully incorporated into previous ingredients, approximately 10 minutes.
Remove from heat. Salt and pepper to taste. Set aside and allow to cool. Feta cheese will be incorporated to spinach mixture once cooled prior to filling pie.
- 16 oz (2 cups) sour cream
- 16 oz (2 cups) olive oil
- 3-3 ½ times flour (48-56oz, 6 – 6 ½ cups)
Measure equal parts of sour cream and olive oil and combine in a large mixing bowl. *Tip: Use sour cream container to measure the olive oil and flour to keep ratios even or a kitchen scale.
Mix on medium speed 2 minutes until sour cream and olive oil are fully combined.
Slowly incorporate flour until proper consistency forms. Dough should not fall apart when pinched but still remain slightly sticky. Do not want dough to be too stiff as you will be using flour when rolling out dough.
Divide dough in half and place aside until ready to use.
Making the Spanakopita
- 1 egg beaten, to brush on top
- 2 Tbsp grated Parmesan, to top
- 2 Tbsp olive oil to coat pan
Preheat oven to 350 degrees F.
Coat your 9×11 inch pan with the olive oil. Roll out half of the dough on a floured surface to about ¼ inch thickness. *Tip: Roll out dough on plastic wrap. Use plastic wrap to help peel dough off counter and transfer to pan.
Transfer dough to pan and press down to remove any air pockets. Use a knife to trim any extra dough around edges.
Return attention to filling and mix in the feta cheese crumbles. Transfer filling to pan and spread to even out.
Roll out second half of dough following the same procedure as before. Transfer dough to cover filling. Press down to remove any air pockets and seal top layer to bottom layer along edges. Use a knife to trim any extra dough around edges. (May combine extra dough and refrigerate or freeze for later use)
Beat the egg and pour on top. Brush to coat top evenly. Sprinkle the Parmesan cheese on top.
Bake 45-50 minutes until golden brown. *Baking time may vary dependent on oven.
Remove and cool before cutting.
Here is a window into my childhood. I hope you enjoy this recipe with your family and friends!