The Dish Archive: Spinach Pies
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The Dish: Spinach Pies (Spanakopita)
The Chef: Christina Kapsaskis
The Restaurant: Taso’s Euro Café in Norwood
It’s time for the Olympics and that means looking back to a tradition started thousands of years ago in ancient Greece. To honor the Olympians, 7’s Dylan Dreyer is learning how to make a Greek classic fit for any gold medal athlete.
Serves 5-10, preparation time 10 minutes (ready in 55 minutes)
-- 2 lbs. Fresh baby spinach
-- 1 1/2 teasopoon salt (optional)
-- 1/2 cup olive oil
-- 1 bunch chopped scallions
-- 2 large chopped spanish onions
-- 1 lbs. Greek filo dough (to wrap the pies)
-- 1 bunch of chopped dill
-- 3 eggs (slightly beaten)
-- 1 egg (beaten -- to brush the top of pies)
-- 2 lbs. Greek feta cheese
Chop the dill & scallions and sauté onions lightly. Spread them on top of the spinach. Then sprinkle on Feta cheese. Next pour the eggs over the top, add a little black pepper, and mix well.
Start by laying out one piece of filo dough. Sprinkle with olive oil. Add a second piece of filo, with a little more olive oil. Scoop on the spinach mix and wrap it up in to a pie.