Spinach Pie (Spanakopita) for Two Recipe

Spinach Pie (Spanakopita) for Two Recipe

 #Spinach #Pie #for #Two #Recipe

(2 servings)

Ingredients:

• 1 teaspoon olive oil
• 1/2 small onion, finely chopped (equivalent to about 1/4 cup)
• 1 package (10 ounce) frozen chopped spinach, thawed and squeezed dry
• 1 egg
• 1 tablespoon dried parsley
• 2 teaspoons dried dill
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 ounces feta cheese, crumbled (equivalent to about 3/4 cup)
• 16 sheets phyllo dough, thawed
• 4 tablespoons butter, melted

Directions:

1. Preheat the oven to 350 degrees F.  Butter a 9 x 5 inch pan and set it aside.
2. In a skillet, over low/medium heat, add the olive oil and finely chopped onion, and cook it until it’s slightly browned.
3. Add the spinach into the skillet and stir everything together.  (Don’t forget to make sure that the spinach is thawed and squeezed dry.  I placed the thawed spinach in a colander and used paper towels to press the water out.)
4. Remove the spinach mixture from the heat and set it aside.  Let this rest to get to room temperature.
5. In a medium bowl, mix together the egg, parsley, dill, salt, pepper, and feta cheese.
6. Add in the spinach mixture and stir everything together and set this aside.  (Make sure that the spinach mixture is not hot because you don’t want to scramble the egg.)
7. Lay the phyllo dough on a cutting board and cut the pile in half lengthwise.  Place half of the pile back into the freezer because you won’t be using those for this recipe.
8. Lay 1 phyllo sheet into the pan, lengthwise, and brush melted butter on top of the sheet and up the sides.  (It should go up the ends of the pan pretty far.)  Do this for 8 phyllo sheets.
9. Add the spinach filling on top in an even layer.
10. Fold the phyllo sheets that are sticking up on the ends, down onto spinach filling, and brush the tops of the phyllo sheets with melted butter.
11. Take the remaining 8 phyllo sheets and cut the pile into about 9 inch pieces.  Your goal is that the sheets fit right into pan.  I discarded the leftover small pieces.
12. Lay 1 phyllo sheet on top of the spinach mixture and brush melted butter on top of the sheet.  Do this for 8 phyllo sheets.
13. Cut it in half prior to baking.  Phyllo is super fragile after crispy so this will allow you to portion it without ruining it later.
14. Bake it in the preheated oven for 40 minutes or until the top is golden brown.
15. Let it sit for about 5 minutes before serving.

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