Σπανακόπιτα της μαμάς! 
Mom's Spanakopita!
Whenever I go to Athens or my mom visits me in Corfu, I always ask her to make her amazing spanakopita. Every time she makes it, it barely hits the table before we all dig in! My mom usually makes her own phyllo dough, and so do I, but this time I was a bit lazy and tried using puff pastry for the first time—and it turned out fantastic! Next time, I promise I'll add my homemade phyllo recipe too!
Mom's Spanakopita!
Whenever I go to Athens or my mom visits me in Corfu, I always ask her to make her amazing spanakopita. Every time she makes it, it barely hits the table before we all dig in! My mom usually makes her own phyllo dough, and so do I, but this time I was a bit lazy and tried using puff pastry for the first time—and it turned out fantastic! Next time, I promise I'll add my homemade phyllo recipe too!
Cooking Instructions
- 1
Wash the spinach thoroughly, remove the stems, and cut it into two or three pieces depending on how long the leaves are. Place the spinach in a clean sink basin.
- 2
Sprinkle with a little salt and pepper, then rub the spinach with your hands as if you were washing clothes. Once it wilts and reduces in volume, drain it very well and transfer it to a large bowl.
- 3
Add all the remaining ingredients to the spinach and mix until everything is well combined. If you want a vegan version, leave out the egg and feta, but add a little extra salt for flavor.
- 4
Grease a 9x13 inch (or similar) baking dish and lay out one sheet of puff pastry, gently stretching it with your hands to cover the bottom and sides. Add the filling, then cover with the second sheet of puff pastry, folding the edges over or under with your fingers.
- 5
Lightly score the top and brush with a little olive oil and water. Sprinkle with sesame seeds if you like.
- 6
Bake at 400°F (200°C) for at least 1 hour. Let it cool slightly before cutting and serving. Enjoy!
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