This week I had a craving for my mother’s traditional Spanakopita aka Spinach Pie. Before I decided to jump into her classic recipe, I wanted to see if I could tweak the recipe without completely harming the integrity of my favorite Spanakopita.

I love taking a tried and true recipe and adding a fun twist. Any Greek is likely wondering why I would mess with such a good thing like Spanakopita?! But in an ever changing and evolving culinary world, it is important to give things and new look and flavor, while still keeping the integrity and old world taste. I highly recommend experimentation in the kitchen, it keeps your favorite recipes new and exciting!

As much as I wanted to change it up, I wanted to keep it simple, but add a new flavor compound. For this experiment I added roasted pine nuts and decided to top off the Spanakopita with a sweet pomegranate glaze. It satisfied my Spanakopita craving but also added the perfect amount of sweetness!

This recipe is easy and it is quite a showstopper. Be sure to prop it on a big cutting board for an extra special look. I got mine at my favorite local store, Zieben Mare!

Print Recipe
Serves: 8 people Cooking Time: 1 hour 15 mins

Ingredients

  • 1 Bag of baby spinach leafs
  • 1 lb of Greek feta
  • 1 8 oz Container of cream cheese or Ricotta
  • 1 Bunch of fresh dill
  • 1 Teaspoon of dried Greek oregano
  • 3 Stalks of fresh leek
  • 4 Large eggs
  • 3 Tablespoon of pine nuts
  • 1/2 lb of salted butter
  • Black pepper to taste
  • 1 lb of fresh phyllo sheets
  • 1 Bottle of Pomegranate molasses

Instructions

1

Cut off the green ends of the leek and trim the end, slice them down the middle and let them soak for 10 mins in cold water to remove all dirt.

2

In a food processor chop leek finely with a bunch of wash dill, place them off to the side in a bowl

3

Again in the food processor, add eggs, feta, cream cheese and mix until creamy, pour over the leek and dill

4

Add spinach and mix until the cheese mixture is thoroughly mixed breaking apart any large pieces of feta

5

Add black pepper to taste

6

In a pan add pine nuts and roast them until golden brown,cool and add them to the spinach mixture

7

On a cookie sheet place a piece of parchment paper

8

Melt the butter

9

Take one piece of phyllo diagonally and butter it. Place the next piece horizontally and repeat until you have used 10 pieces

10

Butter each sheet generously

11

Pour the mixture in the middle of the buttered phyllo and move the phyllo towards the filling, leaving most of the filling exposed. Butter the edges thoroughly

12

Bake for 30 to 45 mins until gold brown

13

For the Glaze Mix honey and pomegranate molasses until combined and drizzle over the pita when it cools for 10 mins

14

Cut into pieces and eat

Notes

I always loved my spinach pie warm or cold however it is important to note that you should let this rest and cool down so that it cuts nicely Also butter the phyllo generously and the edges, it helps make the pie fluffy The pomegranate molasses and honey add an extra sweetness to this dish which is why I love it

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