Dinner Spanakopitas

Show: Barefoot ContessaEpisode: Go Greek

Rated: 5 stars out of 5Rate itRead users' reviews (23)

RECIPE
COMMENTS & REVIEWS(23)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
12 strudels

Times:

Prep: 20 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 20 min

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Ingredients

1/4 cup good olive oil
1 cup chopped yellow onion
3 scallions, white and green parts, chopped
2 (10-ounce) packages frozen chopped spinach, defrosted
4 extra-large eggs, lightly beaten
3 tablespoons freshly grated Parmesan cheese
Plain dry bread crumbs
1 teaspoon grated nutmeg
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups small-diced feta cheese (12 ounces)
3 tablespoons toasted pine nuts
24 sheets frozen phyllo dough, defrosted
1/4 pound (1 stick) unsalted butter, melted
Flaked sea salt, such as Maldon, for sprinkling

Directions

Preheat the oven to 375 degrees F.

Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.

When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.

Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot.

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Comments & Reviews

recipe Dinner Spanakopitas
Virginia Taylor, MI 10-11-2009
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I couldn't stop eating them!
Rated: 5 stars out of 5

First of all I just love to make many of Ina's recipes. This recipe was from an episode where the entire suprise dinner was... greek. I love all of the recipes from this episode. I made the entire suprise greek dinner for my family when they were visiting from out of town. They all loved it as well. My grown son was very hesitant about trying the Spanakopitas, as he does not like spinich. He said, "you know what, these are actually pretty good". Thanks Ina!Read more
recipe Dinner Spanakopitas
Eve Indianapolis, IN 10-05-2009
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Almost as good as Mine! ;)
Rated: 5 stars out of 5

I will admit that this recipe was a tad (salty) but this also could be My own fault as I added a bit more Parm and Feta... cheese to the mixture. I have been making spinach pie for years and thought I would try a new recipe. I also opted to add fresh ground pepper along with the flake salt on top of each pie. I ended up with 20 pies in totality. Additionally, I added some fresh grated Parm on top of each pie which again, may have contributed to the added saltiness. I served these with Greek lemon rice soup and homemade Tzatziki along with Greek pasta salad. The family is happy and the dogs are always hoping I drop something on the kitchen floor. :) Way to go Ina, I also enjoyed your other Spinach pie recipe which were roll ups cut into finger food size. Great for parties. I do enjoy the shape of these however and may scale down the dough and make mini ones for parties etc. Eve, Indianapolis, Indiana.Read more
recipe Dinner Spanakopitas
Leticia Munster, IN 10-03-2009
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Absolutely delicious and lots of fun to make
Rated: 5 stars out of 5

Now I know why Ina smiles on her cooking show....it really is a lot of fun to cook her recipes! I had a great time and... didn't stress myself out and my spanakopitas were a big hit with my family. I have 5 children ranging in age from 3 to 13 years of age and they all loved it! Read more
recipe Dinner Spanakopitas
Ivonne Costa Mesa, CA 09-29-2009
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Love them!
Rated: 5 stars out of 5

This was my first time working with phylo and here is the trick so it won't dry out, damp two kitchen towels lay the phylo on... top and with the other kitchen towel you cover it and remember to keep it covered with this towels while you are preparing the dish, this way you won't end up with paper!Read more
recipe Dinner Spanakopitas
Michele Brooksville, FL 09-19-2009
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Delish!
Rated: 4 stars out of 5

I tried this recipe using marinated feta and it was very good! You can definitely taste the dill so adjust accordingly if... you don't like dill. I sprayed butter flavored cooking spray between the phyllo sheet instead of butter due to lack of time and it came out just fine. I would used this recipe again. For first timers, taste the filling before you make a whole batch (pop you sample in the microwave to cook the egg). Time permitting, I plan to make a meat/tomato-based filling in addition to the traditional spinach filling.Read more
recipe Dinner Spanakopitas
Sandra Toms River, NJ 09-18-2009
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Yummy! A definite keeper with adjustments.
Rated: 5 stars out of 5

I used Broccoli instead of spinach, shallots instead of onion/scallions, added some ricotta. I also scaled down the... ingredients with a lot of eye-balling. I made 6 of them instead of what was called for in the recipe. Since reading other reviews, I cut back on the feta and kosher salt and they came out great! This was the first time I made anything with phyllo, and I can't wait to try something else with it, maybe a dessert recipe. Sandi from NJRead more