serves 8
Nothing speaks “Greek phyllo pie” more than a classic spanakopita. In this recipe, the whole wheat phyllo makes all the difference, because the spinach and whole wheat filling make for an incredibly earthy combination. Homemade phyllo is considerably different from the commercial variety, which is paper-thin and bakes up into a flaky, crispy final product. The homemade variety is more like a traditional pastry dough.
1 recipe Homemade Whole Wheat Phyllo
3 tablespoons plus ½ cup (120 ml) extra-virgin Greek olive oil, plus more, as needed
2 large red or yellow onions, finely chopped
6 scallions, chopped
2 pounds (900 g) fresh spinach, trimmed, washed, and drained well
½ cup (25 g) chopped fresh dill
½ cup (25 g) chopped fresh mint
½ cup (25 g) chopped fresh parsley
2 cups (300 g) crumbled Greek feta
Salt and freshly ground black pepper
Freshly grated nutmeg
½ cup (70 g) bulgur, rice, or trahana (see here; optional)
Prepare the phyllo or bring it to room temperature, if chilled.
Preheat the oven to 350°F (175°C). Lightly oil a 15-inch (37.5 cm) round baking pan.
In a large deep skillet or wide pot, heat 3 tablespoons of the olive oil over medium heat. Add the onions and scallions and cook until soft and translucent, about 8 minutes. Transfer the mixture to a bowl.
In the same skillet, cook the chopped spinach, in batches if needed to fit, until most of the liquid it exudes cooks off. Drain the spinach very well in a colander and add it to the onion mixture.
Mix in the dill, mint, parsley, and feta. Season to taste with salt, pepper, and nutmeg. Let cool. If the filling is too wet or loose, mix in the bulgur, which will absorb excess liquid as the pie bakes.
Divide the phyllo into 4 equal balls. Roll out the first ball to a circle slightly larger than the circumference of the prepared pan, large enough so that a bit of the dough’s edge hangs over the periphery. Fold the dough in half and then in half again so it looks like a rounded-off triangle. Place the tip of the triangle in the middle of the prepared baking pan and unfold the phyllo to cover the surface of the pan and hang over the sides a bit. Brush the phyllo generously with some of the olive oil. Repeat with a second ball of phyllo, rolling it out, placing it in the pan over the first sheet, and brushing it generously with olive oil. Spread the filling over this phyllo layer. Roll out the third ball of phyllo, place it over the filling, and brush it generously with olive oil. Roll out the final ball of phyllo, but this time lay it down decoratively: Hold it over the top of your hands and wrists and place it gently over the pan, letting it fall in uneven folds over the surface. Using scissors or a knife, cut off the excess dough, leaving a 1-inch (2.5 cm) overhang, then join the excess dough hanging over the top and bottom together, turning in and pinching as you go, to form a rim around the inside periphery of the pie. Score the phyllo so that the pieces are either wedge-shaped or rectangular. Brush the top layer with olive oil and bake for 45 to 55 minutes, until the phyllo is firm, set, and beautifully browned. Remove and let cool for at least 30 minutes before serving.
NOTE: You can use 1 pound (450 g) of #4 or #7 commercial phyllo for the spinach pie, instead, of course. If using commercial phyllo, defrost it overnight in the refrigerator and bring to room temperature before using. Layer 8 sheets on the bottom of the pan, brushing each with olive oil. Spread the filling over the pastry, then layer on another 6 sheets of phyllo, brushing them with olive oil as well. Sprinkle the top sheet with a little water and score it into serving pieces. Bake as directed and serve. Seal any remaining phyllo in plastic wrap and store it in the refrigerator for up to a week to use in another recipe.