Hungry Like The Wolf: Greek Edition

Hungry Like The Wolf: Greek Edition

Editor’s Note: This is the first in a series of seven episodes about International Foods to go along with NWN’s International Week coverage of several clubs. 

Spanakopita, also known as spinach pie, is a traditional Greek pie often served as a savory treat rather than being sweet. This recipe, which consists of a few simple ingredients, is sure to be a hit with your Greek friends or anyone who appreciates Greek delicacies.

Spanakopita 

– 1 pound spinach 

– 3 eggs (beaten)

– 1/4 cup olive oil

– 1 pound crumbled Feta

– 1 cup ricotta cheese

– 1 tablespoon parsley 

– 1 tablespoon dried dill weed

– Melted butter

– 1 package room temperature fillo dough

1. Roughly chop a pound of spinach into bite-sized pieces and rinse in a colander.

2.In a stand mixer fitted with a peddle attachment, combine spinach, feta, and ricotta until spinach holds together in a clump.

3. Add olive oil and turn speed to stir and mix. 

4. While it’s mixing, add beaten eggs and then herbs (parsley and dill).

5. Run rubber spatula through mixture to make sure none is stuck to the sides.

6. Unpack fillo and very gently add one layer to the bottom of a 9×13-inch pan. 

7. Using a pastry brush, brush melted butter liberally on top of the first layer and add another layer on top. Butter that as well and repeated this step 6 more times so you have a total of 7 fillo pastry layers. Remember to butter each so they stick

8. Add spinach mixture on top of seventh layer and spread out using a spatula

9. Place a sheet of fillo on top of spinach mixture and very gently — trying not to break the fillo — butter it evenly and add another layer. Repeat step 6 more times for a total of 7 more fillo sheet layers on top of spinach

10. Using a sharp knife, cut spinach pies into squares before baking.

11. Bake at 350 degrees for 35-40 minutes or until the fillo is golden brown and crisp. 

12. Trace pre-cut squares with a knife or spatula, serve and enjoy!

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About

Zubair is currently a Sophomore and the first ever Food Columnist of the Niles West News. He enjoys cooking, baking, and taking culinary classes at Sur la Table. Besides his passion for culinary arts, he likes to write for the NWN, watch Food Network, and keep up with politics.

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