I know… Spanakopita is supposed to be wrapped in perfect little triangles but that’s not possible for those of us who can’t wield phyllo dough well. But we were throwing a Greek night (gryos, spanakopita and Mamma Mia– that’s totally Greek, right) and I wanted to make something delicious. Spanakopita in a pie dish is super easy and you can cut it up and serve it just like a brownie.
Here’s what you’ll need:
- 1 (8 cup/64oz) bag of spinach
- 1 onion
- 1 bunch of green onion
- 2 cloves of garlic (that’s 2 tsp of minced garlic)
- 12-16oz of feta (depending on how much you like the taste)
- 5 tbsp of parmesan cheese (you can use the stuff you put on pasta)
- Phyllo dough (find it in the freezer section near the baking supplies like pastry dough)
- butter or olive oil spray (similar to Pam, just made of olive oil instead of vegetable oil)
Here’s what to do:
- Preheat the oven to 375.
- Chop up the spinach, onions and garlic.
- Cook the onions and garlic in about 2 tbsp of olive oil on medium heat until the onions are soft. Then add the spinach and cook for about 5 more minutes on medium heat. Then, increase the heat to high and cook for about 6-7 more minutes.
- Add in the crumbled feta and parmesan. Add some salt to taste. When the feta has melted a bit and is mixing with the spinach, remove the skillet from the heat and let the mixture cool a bit.
- Spray the bottom of a bake pan with the olive oil (or butter). Then, layer by layer, add phyllo dough and spray with olive oil/butter in between each layer. Do this for 8 layers.
- Spread the spinach/onion/cheese mixture on the bottom layer of phyllo sheets.
- Repeat step 5. Thoroughly coat the top layer with olive oil.
- Put in the oven for 30 minutes or until the top is golden brown.