Spanakopita or Greek Spinach Pie is your ultimate Greek dish. Quite versatile it can be eaten at any time of the day as a starter or a main.

Spanakopita is a Greek savory spinach pie. It often also contains cheese, typically feta, and may then be called spanakotiropita, especially in northern Greece.
In southern Greece, the term spanakopita is also common for the versions with cheese. A version without cheese and eggs is eaten during religious fasts throughout Greece.

This recipe for Twisted Pie (Strifti), with Feta and Spinach combines flavors and aromas of Greece. Easy and quick to prepare, this pie is A Must Try.

Ingredients

1 package phyllo sheets 

1 kg fresh Spinach

400gr feta cheese

3 tbsp olive oil

1 Onion, chopped

1 bunch green onions, chopped

1/2 cup fresh dill, chopped

1 egg

 olive oil, for phyllo sheets

Directions

Preheat oven to 350 degrees F (175 degrees C).

Lightly oil a baking pan.

Heat 3 tbsp olive oil in a large skillet over medium heat.

Saute onion, green onions and , until soft and lightly browned. Stir in spinach and dill, and continue to saute until spinach is limp, about 2 minutes.

Remove from heat and add the crumbled feta cheese and the egg, mix to compine and set aside to cool.

Place one sheet of phyllo on a working surface and brush with olive oil.

Spread some of the filling, making a lane on the edge of the larger side of the phyllo sheet and roll into a ‘sausage’.

Place the roll on the round bakimg pan, starting from the outer side of the tray.

Repeat with the rest of the dough, placing the rolls (touching each other) in the baking tray, forming a ‘snail’, that leads to the centre of the pan.

Oil the surface of the pie with olive oil and bake in preheated oven at 180 C for about 45 min, until golden and crispy