Molded Spinach Phyllo Pie (Spanakopita se Forma)
Updated Oct. 11, 2023
- Total Time
- 2 hours 15 minutes
- Prep Time
- 1 hour
- Cook Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup chopped scallion
- 2tablespoons butter
- 2pounds fresh spinach, cleaned, or four 10-ounce packages frozen chopped spinach
- 6eggs, lightly beaten
- ½pound feta cheese, crumbled
- 8ounces cottage cheese
- 2tablespoons farina
- ½cup minced flatleaf parsley
- ½cup chopped fresh dill or 1 tablespoon dried
- Salt and freshly ground pepper to taste
- ½pound butter, melted
- 1pound phyllo pastry
Nutritional analysis per serving (12 servings)
392 calories; 27 grams fat; 15 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 13 grams protein; 553 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Saute scallion in 2 tablespoons butter until tender. Cook spinach in water until wilted in a large saucepan. Drain, pressing out as much liquid as possible. (If using frozen spinach, simply thaw and drain thoroughly.) Mix together scallion, eggs, feta, cottage cheese, farina, parsley, dill, and spinach. Season lightly with salt and pepper.
- Step 2
Butter a two-quart ring mold. Unfold phyllo and wrap in plastic wrap to keep from drying out. Remove one sheet of phyllo and, using a pastry brush, lightly dab it with melted butter. Fit into the mold, allowing at least an inch to hang over the edge. Repeat, using about 20 sheets of phyllo, making sure to distribute the sheets evenly on all sides. Fill mold with spinach mixture. Fold overhanging bits of phyllo over filling. Arrange remaining sheets, individually by buttering one at a time and placing it over the filling so that the mold is completely covered. Remove pastry dough from the mold's center hole.
- Step 3
Preheat oven to 350 degrees. Place mold on baking sheet and bake for 1¼ hours or until golden brown and puffed. Let stand 10 minutes before unmolding onto a platter. If top crust is not crisp and golden, return to oven briefly to brown top.
- This dish can be frozen, unbaked. To serve, bake without thawing for 1¾ hours. It can also be baked ahead and reheated at 350 degrees for 20 to 30 minutes before serving.
Private Notes
Comments
Very easy and forgiving recipe. I halved the recipe since my ring mold is smaller, just right for 1/2 package of thin phyllo sheets. Using what I had in my larder, I substituted ricotta fine for the cottage cheese, regular flour for the farina, and shallots for the onion. Served it sliced with sliced roasted beets with vinaigrette, a perfect complement to the richness and texture of the Spanakopita.
This recipe deserves a photo. The finished product is as beautiful as it is delicious.
I have been making spanakopita for decades, either in a large pan or (if I feel ambitious) little individual ones. I found this variation last year and made it at Easter; it was a huge hit! I have made it twice now, both times assembling the whole thing the day before, refrigerating overnight, and baking it @350° for 60-75 minutes the day I plan to serve it . It is so easy to make and looks very impressive. Thank you, Dena Kleiman!
Here's a link to a site with a similar recipe that includes a very helpful video: https://www.cookingchanneltv.com/recipes/george-and-kathys-spanakopita-2301814. (It uses more butter,probably not be necessary.)
As a Greek American, I was so looking forward to this, but the amount of melted butter at then end made it so rich as to be inedible. What a waste. :(
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