Tsouknidopita with Spinach and Feta

Ingredients

• 500g (1.1 lb) fresh spinach, washed and chopped 500g (1.1 lb) fresh spinach, washed and chopped
• 200g (7 oz) feta cheese, crumbled 200g (7 oz) feta cheese, crumbled
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 10 sheets of phyllo pastry 10 sheets of phyllo pastry
• 100g (3.5 oz) unsalted butter, melted 100g (3.5 oz) unsalted butter, melted

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 23g, 2g
• Protein: 10g
• Fiber: 4g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the chopped spinach to the pan and cook until wilted. Remove from heat and let it cool.
4. 4.
   In a mixing bowl, combine the cooled spinach, crumbled feta cheese, dill, parsley, dried oregano, salt, and pepper. Mix well.
5. 5.
   Brush a baking dish with melted butter. Place a sheet of phyllo pastry in the dish, allowing the edges to hang over the sides. Brush the pastry with melted butter.
6. 6.
   Repeat the process with 4 more sheets of phyllo pastry, brushing each layer with melted butter.
7. 7.
   Spread the spinach and feta mixture evenly over the phyllo pastry layers.
8. 8.
   Layer the remaining 5 sheets of phyllo pastry on top, brushing each layer with melted butter.
9. 9.
   Fold the overhanging edges of the bottom layers over the top layers to seal the pie.
10. 10.
    Brush the top of the pie with melted butter.
11. 11.
    Using a sharp knife, score the top of the pie into portions.
12. 12.
    Bake in the preheated oven for 40-45 minutes, or until the pie is golden brown and crispy.
13. 13.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves to remove any dirt or grit. Pat them dry before chopping.
• Phyllo pastry — Keep the phyllo pastry sheets covered with a damp cloth while working with them to prevent them from drying out and becoming brittle.
• Feta cheese — Use a good quality feta cheese for the best flavor. Crumble it into small pieces for even distribution throughout the filling.

Tips & Tricks

• To add an extra layer of flavor, sprinkle some sesame seeds or nigella seeds on top of the pie before baking.
• Serve the Tsouknidopita warm or at room temperature for the best taste and texture.
• If you prefer a more intense garlic flavor, add an extra clove of minced garlic to the filling.
• For a lighter version, you can use olive oil instead of melted butter to brush the phyllo pastry layers.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or enjoy cold as a delicious snack.

Serving advice

Tsouknidopita can be served as a main course accompanied by a fresh Greek salad or as an appetizer alongside tzatziki sauce. Cut it into individual portions and garnish with a sprinkle of fresh dill or parsley for an elegant presentation.

Presentation advice

To showcase the beautiful layers of the pie, serve it on a platter with a decorative border of fresh spinach leaves. The golden-brown crust and vibrant green filling will make a visually appealing centerpiece for any table.