Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a instant dish, spinach, wild greens & feta greek pie (a.k.a. spanakopita). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita) is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have spinach, wild greens & feta greek pie (a.k.a. spanakopita) using 10 ingredients and 22 steps. Here is how you cook that.

The ingredients needed to make Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita):

1. Make ready 7 - 8 spring onions
2. Get 300 g spinach (fresh or frozen)
3. Make ready 300 g edible wild greens (dipped in boiling water for five minutes and strained well)
4. Take 4-5 tbsp dill finelly chopped
5. Prepare 1 tbsp mint dried
6. Prepare 1/2 tsp salt
7. Prepare 1/2 tsp pepper, freshly ground
8. Take 250 g feta cheese
9. Make ready 100 ml olive oil (app.)
10. Make ready 1 dose Greek phyllo ver. 3 (click on the link above and learn how to prepare them)

Steps to make Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita):

1. With a sharp knife, cut the spring onions into thin slices.
2. In a pan, heat 50ml of olive oil and sauté the spring onions for a few minutes to soften.
3. Add the spinach and stir until it's completely thawed (if using frozen) or for about 5min if using fresh. All the liquids from the spinach should evaporate.
4. Remove the pan from the heat and add the dill, the mint, salt and pepper. Stir well.
5. Crumble the feta cheese and mix it with the greens. Set aside to cool completely.
6. Take the first stack of disks out of the fridge.
7. You'll need a round baking pan, 38cm/15 inches in diameter.
8. Flour your bench and roll out a round pastry sheet, 10cm/4 inches bigger than your pan.
9. Brush your pan with olive oil.
10. Wrap the sheet around the rolling pin and transfer it to the pan.
11. Unwrap carefully and arrange it with your hands, so that the sides of the pan are evenly covered.
12. Press the edges with your rolling pin and trim the excess dough. Cut it in smaller pieces and use them for a second layer.
13. Spread the filling all over the surface.
14. If you find that the filling is too wet, add two tbsps of semolina and mix well. This will suck all the excess moisture. Otherwise you'll end up with soft and soggy pastry sheets.
15. If you end up with leftover filling, put it in a container and keep it in the freezer up to 3 months.
16. Take the second stack of disks out of the fridge and roll out another round sheet, 38cm/15inches in diameter.
17. Transfer it and cover the filling.
18. Pinch the edges to seal and decorate the pie.
19. Brush with olive oil.
20. Take a knife and carefully cut the pie into pieces but not all the way to the bottom! This way, you're creating vents, to allow the steam to escape.
21. Bake in a preheated oven, at 200°C/400°F for 45min, low position, until it's golden brown.
22. Don't cover the pie until it's completely cooled, if you want the sheets to stay crunchy!

So that’s going to wrap this up for this simple food spinach, wild greens & feta greek pie (a.k.a. spanakopita) recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!