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Spanakopita Cypriot Spinach & Cheese Phyllo Pie

Total Time1 hour 15 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Cypriot, Greek

Materials

  • 2 tbsp. olive oil
  • 1 medium onion diced
  • 6 cup fresh spinach roughly chopped
  • ½ cup green onions thinly sliced, including green parts
  • 2 cup Italian flat parsley finely chopped
  • 1 1/2 cup goat and sheep's milk feta cheese crumbled
  • 1 cup Halloumi Cheese grated
  • 2 large eggs lightly beaten
  • 1 tsp each of salt and freshly ground black pepper
  • 1/3 cup unsalted butter melted
  • 1/4 cup olive oil
  • 450 g phyllo pastry sheets

Instructions

  • Preheat oven to 375F. Butter a 8 inch spring form pan and set aside.
  • In a small saucepan, heat oil over medium heat. Sauté the onions until translucent and tender about 2-3 minutes. Set aside
  • In a large bowl, add the spinach, parsley, green onions, cooked onions, feta, halloumi and beaten eggs. Season with salt and pepper and toss gently until well mixed. Set aside.
  • Combine the melted butter with the olive oil in a bowl.
  • Place phyllo between a damp tea towel, this will ensure it does not dry out.
  • Using a pastry brush, brush 8 sheets of phyllo with butter mixture. Layer them in pan with edges of phyllo are draping over sides of pan
  • Fill with spinach mixture and fold edges over.
  • Layer 8 more sheets of phyllo, brushing each with melted butter. Ensure the sides of the phyllo are tucked in the spring form pan.
  • Bake for 45-50 minutes or until pie is dark golden in colour. Remove from oven, allow to cool for 5 minutes prior to removing from spring form pan.