Recipe · summer
Homemade Greek Spanakopita
A savory Greek spinach pie with crispy phyllo layers, taught to Cindy by a family friend and made with whatever fresh garden greens are on hand.
Meal: dinnerMain: greensHands-on: 60 min
Ingredients
- 1 package phyllo dough, thawed
- 10 cups steamed leafy greens (spinach, Swiss chard, lambs quarters, or amaranth)
- 3–4 eggs
- 2–3 cups crumbled feta
- 1–2 cups chopped fresh dill
- 2–4 cloves garlic, minced
- 1 large onion, chopped
- 1 tbsp pepper (no salt)
- About 1 cup olive oil
Steps
- 1Steam and chop the greens, then squeeze out the excess water.
- 2Saute the onion and garlic in olive oil and mix with the greens.
- 3Add the beaten eggs, feta, dill, and pepper; combine by hand.
- 4Layer half the phyllo sheets, brushed with oil, in a baking dish.
- 5Add the filling, then top with the remaining phyllo sheets, also brushed with oil.
- 6Bake at 350°F for 45–60 minutes, until golden.
- 7Let rest 15–30 minutes before cutting.
Meet the plant
- BasilA tender annual that wants full sun, heat, and consistent water — tomato's best friend in the garden and in the kitchen.
Tips that help here
- The Ten-Minute Evening Slug PatrolNo sprays, no pellets — just a flashlight and a bad attitude.
- Water Deep, Not OftenShallow daily sips train roots to stay near the surface where it's hottest.
- Full Sun vs. Partial ShadeFruiting plants want all the sun they can get; leafy greens prefer a gentler touch.
More like this
- Basil PestoA summer staple in Cindy's kitchen — "It isn't possible to have too much basil in my opinion. That's what pesto is for."
- Drying Herbs Without a DehydratorA dark closet, a paper bag, and two weeks of doing nothing.
- Freezer Tomato PacksNo canner, no pressure gauge — the easiest way to keep a tomato glut.