Σπανακόπιτα με έτοιμο φύλλο 
Spanakopita with Store-Bought Phyllo Dough
An easy pie with store-bought country-style phyllo dough, a recipe from my mom from Evia. I make it all the time—try it, it's fantastic with its crispy crust!
Spanakopita with Store-Bought Phyllo Dough
An easy pie with store-bought country-style phyllo dough, a recipe from my mom from Evia. I make it all the time—try it, it's fantastic with its crispy crust!
Cooking Instructions
- 1
Use a large baking pan for this recipe.
Wash and finely chop the greens the night before. Spread them out on a towel on the table to dry overnight so they don't release too much liquid in the pie. - 2
In the morning, prepare the pie. In a large bowl, mix the greens with the chopped green onions and dill. Add the cheeses, crumbled, and the eggs, lightly beaten. Season with a little pepper and salt, being careful with the salt depending on how salty your feta is.
- 3
Lightly oil the baking pan and layer 3 sheets of phyllo dough, brushing each with oil. Spread the filling evenly over the phyllo, then top with 3 more sheets, brushing each with oil as well.
- 4
Score the top of the pie, drizzle with olive oil, and sprinkle with water to help it get crispy.
- 5
Bake in a preheated oven at 350–400°F (180–200°C) for about 75 minutes, until the pie is golden brown.
- 6
Let it rest for 15 minutes before cutting. The pie is fragrant, and the crust comes out crispy from the oil and water. Give it a try!
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