Pita of Greens, Herbs & Eggs
Submitted by skivrak
Greek spanakopita with fresh greens, feta, eggs, and herbs wrapped in buttery phyllo pastry. Warm spices like cinnamon and allspice give this savory pie its traditional depth.
YIELD
12 servingsPREP
30 minCOOK
65 minREADY
100 minThis Greek savory pie layers fresh spinach, herbs, and crumbled feta between sheets of crispy, buttered phyllo dough. It’s a traditional spanakopita with a twist: warm spices like cinnamon, allspice, and nutmeg run through the filling, giving it that unmistakable Greek depth.
Squeezing every drop of moisture from the greens before mixing is the most important step. Wet greens mean soggy phyllo, and soggy phyllo means a pie that falls apart instead of shattering into crisp, golden flakes.
The recipe calls for spinach but works with dandelion greens, chicory, or endive too. Mixing different greens together adds layers of bitterness and earthiness that straight spinach can’t match.
Feta brings salt and tang, so season carefully as you go. Taste the filling before adding the eggs and milk. You can always add more salt, but you can’t take it out once it’s mixed.
Pro Tips
- Work fast with phyllo. Keep unused sheets covered with a damp towel. Exposed phyllo dries out in minutes and cracks instead of folding.
- Score only the top 3 sheets before baking. Cutting through all layers lets the filling leak out and the bottom goes soggy.
- Let it cool slightly before slicing. The filling needs a few minutes to set, otherwise it oozes out when cut.
- Brush every single sheet with melted butter. Skipping layers means stacked, chewy phyllo instead of separate, flaky ones.
Variations
- Ricotta blend: Mix ricotta with the feta for a creamier, milder filling.
- Meat version: Brown ground lamb and fold it into the greens for a heartier pie.
- Individual triangles: Cut phyllo into strips and fold the filling into triangles for a party appetizer.
Ingredients
Directions
*Note: Suggested greens are: Spinach, dandelions, chicory, endive or any other fresh greens.
First we wash the spinach, trim coarse ends, drain, chop, sprinkle with salt, and squeeze until all liquid has been drained.
Now we combine the spinach in a large bowl with the parsley, dill, and chervil and mix thoroughly.
Allowing the greens to stand while heating the ¼ cup butte in a large frying pan, we add the scallions to the butter and sauté them until the white parts are translucent.
Continuing to cook over medium heat, we add the greens, the spices, sugar, and enough salt and pepper for seasoning, careful to allow for additional salt in the feta, which will be added later.
We partially cover the pan and simmer for 20 minutes, or until all the liquid has been absorbed, then we remove it from the heat and cool the mixture in a large bowl.
Now we add the eggs, feta, and enough milk to saturate the greens, mix, and assemble the pita as follows:
Butter a 15 x 11 x 2-inch baking pan.
Spread 6 phyllo sheets, brushing each with melted butter.
Pour in the filling, spreading evenly.
Cover with the remaining phyllo sheets, brushing each with butter.
Flute the edges and brush top with butter.
Using a sharp knife, score the top 3 phyllo sheets into square or diamond shapes.
Bake for 45 minutes in a moderate oven (350 F) and allow to cool slightly before slicing and serving it warm.
Note: You may eliminate the salting of the spinach by panning it, cooking over very low heat until the leaves wilt, and then draining it thoroughly.
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