Molded Spinach Phyllo Pie (Spanakopita se Forma)

Name: Molded Spinach Phyllo Pie (Spanakopita se Forma)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped scallion; 2 tablespoons butter; 2 pounds fresh spinach, cleaned, or four 10-ounce packages frozen chopped spinach; 6 eggs, lightly beaten; 1/2 pound feta cheese, crumbled; 8 ounces cottage cheese; 2 tablespoons farina; 1/2 cup minced flatleaf parsley; 1/2 cup chopped fresh dill or 1 tablespoon dried; Salt and freshly ground pepper to taste; 1/2 pound butter, melted; 1 pound phyllo pastry

Servings: persons

1/2 cup chopped scallion
2 tablespoons butter
2 pounds fresh spinach, cleaned, or four 10-ounce packages frozen chopped spinach
6 eggs, lightly beaten
1/2 pound feta cheese, crumbled
8 ounces cottage cheese
2 tablespoons farina
1/2 cup minced flatleaf parsley
1/2 cup chopped fresh dill or 1 tablespoon dried
Salt and freshly ground pepper to taste
1/2 pound butter, melted
1 pound phyllo pastry

1
Saute scallion in 2 tablespoons butter until tender.
2
Cook spinach in water until wilted in a large saucepan.
3
Drain, pressing out as much liquid as possible.
4
(If using frozen spinach, simply thaw and drain thoroughly.)
5
Mix together scallion, eggs, feta, cottage cheese, farina, parsley, dill, and spinach.
6
Season lightly with salt and pepper.
7
Butter a two-quart ring mold.
8
Unfold phyllo and wrap in plastic wrap to keep from drying out.
9
Remove one sheet of phyllo and, using a pastry brush, lightly dab it with melted butter.
10
Fit into the mold, allowing at least an inch to hang over the edge.
11
Repeat, using about 20 sheets of phyllo, making sure to distribute the sheets evenly on all sides.
12
Fill mold with spinach mixture.
13
Fold overhanging bits of phyllo over filling.
14
Arrange remaining sheets, individually by buttering one at a time and placing it over the filling so that the mold is completely covered.
15
Remove pastry dough from the mold's center hole.
16
Preheat oven to 350 degrees.
17
Place mold on baking sheet and bake for 1 1/4 hours or until golden brown and puffed.
18
Let stand 10 minutes before unmolding onto a platter.
19
If top crust is not crisp and golden, return to oven briefly to brown top.

1190

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup chopped scallion, 2 tablespoons butter, 2 pounds fresh spinach, cleaned, or four 10-ounce packages frozen chopped spinach, 6 eggs, lightly beaten, and more.

Yes, Molded Spinach Phyllo Pie (Spanakopita se Forma) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!