Greek Spinach Pie (Spanikopita)

By holly

Ingredients

• Nonstick cooking spray
• 2 lbs . frozen chopped spinach , thawed
• Cheesecloth
• 4 tsp . olive oil , divided use
• 1 medium onion , finely chopped
• 1 cup crumbled feta cheese
• 4 large eggs , lightly beaten
• 1/2 tsp . sea salt (or Himalayan salt)
• 1/4 tsp . ground black pepper
• 1/2 tsp . ground nutmeg
• 8 sheets phyllo dough (each approx. 12 x 17-inches), thawed, covered in a
• slightly damp towel

Details

Servings 8
Adapted from beachbodyondemand.com

Preparation

Step 1

Instructions

Preheat oven to 350° F.

Lightly coat a 9-inch springform pan with spray. Set aside.

Place spinach on cheesecloth, in small batches; squeeze dry. If you do not have cheesecloth, use a heavy duty paper towel.

Finely chop spinach; place in a large bowl. Set aside.

Heat 1 tsp. oil in large nonstick skillet over medium heat.

Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.

Add onion, cheese, eggs, salt, pepper, and nutmeg to spinach; mix well. Set aside.

Place phyllo on work surface. Keeping the original stack covered, remove one sheet at a time and quickly brush with 2½ tsp. oil. Place each oiled sheet in prepared pan. Some phyllo should be hanging off the edge. Repeat with remaining phyllo, completely lining pan.

Add spinach mixture; smooth top. Fold phyllo over spinach and brush top of phyllo with remaining ½ tsp. oil.

Bake for 30 to 40 minutes, or until spinach mixture is firm and phyllo dough is golden brown. Cool for 10 minutes before removing sides of the pan.

Cut into eight slices; serve immediately.