Greek Heritage Cooking - Spanakopita

The Greek word, Spanakopita = spinach pita (or pie). Traditionally, in the Greek Heritage Kitchen, a pita is encased in layers of fillo dough (a.k.a. filo and phyllo). 

Spanakopita is one of the best-loved pitas, and it's made with spinach or spinach and other greens; it may also include the addition of feta cheese, in which case it is technically referred to as SpanakoTiropita. Tiropita = cheese pita, but we're not here to nitpick. We are here to build a spinach pita as quickly as possible so that we can eat it as...soon...as...it's...out...of...the...oven. This is one reason that I have developed several simplified versions of this Greek Heritage Cooking classic. 

I'm Despina, and I approve this message!

You may have guessed that my Spanakopita recipe lists feta cheese, which it does, in addition to herbs and eggs and onions and just enough salt to enhance this delicious amalgamation. For a printable recipe, click here.

What follows is a pictorial. A tutorial made almost entirely of photos to illustrate the fillo-laying technique, which is much easier than you might think.

Eggs, cheeses, herbs and green onions

Butter, cheese/eggs/herbs mixture, frozen and thawed spinach 
squeezed of most of its liquid.

Spread the onion and spinach on a platter to cool.

Clarified butter. Use it. Take a pastry brush and butter the pan well.

Lay a double layer of fillo on one side of the pan and then on the other
overlapping in the center with part of the fillo hanging on both sides.
Brush well with the clarified butter and repeat the steps.

Do the same layering but on the sides of the pan.

Pour the egg-cheese mix over the spinach and mix gently

Begin folding all of the sides of fillo over the filling
and brush well with butter between layers.

When all of the layers have been folded over
top with two more sheets, butter and two or four more sheets
with butter. Use all remaining fillo.

With a very sharp knife, cut through all of the top layers.
This is venting to allow steam to escape and
to make it easier to cut and serve once the fillo has crisped up.