Spanikopita (AKA Spinach Pie)
Made with Greek beginnings and some Italian influence
Yields 12 pies or 72 2”x2” servings
submitted by Mike Elston
Ingredients
6 Boxes fillo dough2 lbs Spinach frozen, chopped, thawed and drained (You may need to press out the liquid with cheese cloth)
5 lbs Ricotta cheese
1 Lb Parmesan cheese shredded
1 Lb Feta cheese crumbled
1 Lb Liquid scrambled egg
1 T Nutmeg ground
Kosher salt and pepper
1 lb Melted butter
Place the first 5 ingredients in a large mixer bowl with a paddle attachment. Mix on low speed until combined. Add salt and pepper to your taste preference and the nutmeg. The nutmeg will be more pungent after the pie has cooked. Combine again and taste to see if more salt or pepper is needed. Add the liquid eggs and combine on low speed.
Lay out the fillo dough from one box and divide the layers in half. Apply melted butter with a brush to the layer exposed on top of the stack. (Brushing the butter or drizzling it between several layers of fillo dough will result in a flakier/buttery crust) Using a green handled scoop place the spinach and cheese mixture along one long side of the fillo dough. Leave a 1 ½ “ space on the ends empty. Roll up the fillo dough in a firm log shape. Leave the seam side down and fold the ends down to seal it shut. Place the log on a sheet pan lined with parchment paper. Brush liquid butter on the outside of the pie. Leave a ½” space between the pies on the sheet pan for even baking. Place pies in a 325’F preheated convection oven for 35 to 40 minutes until the pie turns golden brown.
Remove the pies from the oven and let sit at room temperature for 5 minutes. Cut pie end off with kitchen shears. Cut the rest of the pie into 2”x2” servings, recommended. Garnish with fanned strawberry and enjoy.