sheet pan spanakopita pie
TOTAL TIME: 45 minutes
SERVES: 2
Protein
2 eggs
Milk & Dairy
500 g feta
1/4 cup plain greek yogurt
1/2 cup mozzarella
1/2 cup butter
Pantry
1 pack fillo dough
Produce
1 shallot
4 cloves garlic
2 tbsp fresh dill
1 tbsp fresh mint
1 lemon
500 g frozen spinach
Make your filling. Ensure fillo dough is thawed and bring to room temperature while you make your filling. To a small frying pan over medium heat, melt 1 tbsp butter. Add 1 diced shallot with a pinch of salt and cook for 5 minutes until translucent. Add minced garlic and cook for 1 minute. Remove from heat an set aside.
Place your thawed spinach into a clean tea towel and squeeze as much water out as you can. Add to a bowl with 2 eggs, your crumbled feta, 1/4 cup greek yogurt, 2 tbsp fresh chopped dill, 1 tbsp fresh chopped mint, zest of 1 lmeon and a squeeze of lemon juice. Add in a pinch of salt and pepper and mix well.
Prep your pie. Preheat oven to 400F.
Melt your remaining butter in a small bowl. On a half sheet (18x13), brush a layer of butter. Lay down one sheet of fillo and brush with butter. Repeat for 8 sheets.
Add filling in a thin layer over your sheets, then add shredded mozzarella all over. Add 8 more sheets layered with butter. Use your ugliest sheet for the top layer, the more ripped it is the cooler it looks when it comes out. Brush with butter and top with sesame seeds.
Bake for 25 minutes until golden brown. Cool on a cooling rack for 5-10 minutes and then slice into portions. Serve with tzatziki or as is.
Make the filling in advance and just prep the layers right before you bake!
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!