Grandma Chrysoula's Spanakopita

Name: Grandma Chrysoula's Spanakopita
Total time: 3180 s
Yield: 4 people
Ingredients: 3 handfuls spinach; 6 sprigs dill, parsley, and green onions; 1 leek (white part only); Salt & Pepper; 3 eggs; 10 1/2 oz. feta cheese (about 300 grams); 10 1/2 oz. mizithra cheese (about 300 grams); 1 1/2 tablespoons trahana or glutinous rice; 1 little olive oil; All-purpose flour (as needed); 3/4 wine glass of wine (preferably red); 3/4 wine glass of olive oil; 1 little salt; lukewarm water

Μαριάννα Ν @cook_8449362

,Ελλάδα

Delicious, amazing, and unforgettable spinach pie—what I call a spinach and herb pie—just like Grandma makes. It can be eaten for days! If it lasts!

A few more secrets

Before putting the pie in the oven, sprinkle a little water on it. This will make the crust crispy! Before adding the spinach to the pot, squeeze it with your hands to remove excess water. Thanks to ANGOLINA for the step-by-step photos.

Delicious, amazing, and unforgettable spinach pie—what I call a spinach and herb pie—just like Grandma makes. It can be eaten for days! If it lasts!

A few more secrets

Μαριάννα Ν @cook_8449362

,Ελλάδα

Delicious, amazing, and unforgettable spinach pie—what I call a spinach and herb pie—just like Grandma makes. It can be eaten for days! If it lasts!

A few more secrets

Delicious, amazing, and unforgettable spinach pie—what I call a spinach and herb pie—just like Grandma makes. It can be eaten for days! If it lasts!

A few more secrets

Saved

Ingredients

53 Minutes

4 people

Filling
3 handfulsspinach
6 sprigsdill, parsley, and green onions
1leek (white part only)
Salt & Pepper
3eggs
10 1/2 oz.feta cheese (about 300 grams)
10 1/2 oz.mizithra cheese (about 300 grams)
1 1/2 tablespoonstrahana or glutinous rice
1little olive oil
Dough []
All-purpose flour (as needed)
3/4wine glass of wine (preferably red)
3/4wine glass of olive oil
1little salt
lukewarm water

Saved

Steps

53 Minutes

1

For the filling, put the chopped green onions and leek in a pot with a little water.
2

Once the water is absorbed, add the chopped parsley, chopped dill, and chopped spinach.
3

After the greens dry in the pot, add the oil.
4

Stir well and let simmer on low heat.
5

Meanwhile, crumble the mizithra and feta cheese with your hands.
6

When the oil is absorbed (if the greens are ready but there's a little oil left, just pour it out in the sink), remove from heat and let cool completely, but not in the fridge.
7

While it cools, make the dough.
8

In a bowl, place 3-4 handfuls of flour, the oil, salt, and a little lukewarm water.
9

Add more flour and water if needed.
10

Divide the dough into two parts and roll out the sheets.
11

Place one sheet in an oiled baking pan.
12

When the filling is cool, add the eggs and mix.
13

Then place the filling in the baking pan.
14

Place the other sheet on top of the filling.
15

Fold the edges of the bottom sheet over to join with the top sheet.
16

Bake in a preheated oven at 350°F (180°C) until it turns a nice brown color.