Greek Spinach Pie with Brussels Sprouts and Four Cheeses

I just made a wonderful Greek Spinach Pie with Brussels Sprouts and Four Cheeses for my daughter, also known as Spanakopita.

Traditionally, Spanakopita is made with spinach and feta cheese, but I like to take this recipe and use whatever veggies and cheeses I have on hand.

It’s a way for me to use up my veggies at the end of the week and create a wonderful dish.

This is a really simple dish but so full of flavor, people will think it took you all day to prepare.

Once you saute up your veggies, allow them to cool slightly and fold them into a egg/cheese mixture and that’s it.

Now when working with filo dough, make sure it’s cold and keep it covered with a damp towel if you’re new to making this.

If the filo dries out, it’s o.k. just do a patch job and use it anyway, a little oil as glue is all you need.

After about 40 minutes of baking time, it’s all ready to eat up. By the way, this dish freezes very well.

I wrap each piece in saran wrap, then place in a freezer bag.

When my daughter wants to reheat it, she usually pops it in the microwave, but reheating in the oven is the way to go if you want it flaky.

Time to eat.

Enjoy!

Greek Spinach Pie with Brussels Sprouts and Four Cheeses

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6-8

Ingredients:

12 sheets filo dough, defrosted
2 lbs spinach, chopped
1 lb brussels sprouts, diced
1 onion, diced
3 cloves garlic, minced
3 eggs
1 cup feta cheese, crumbled
1 cup goat cheese, crumbled
1 cup jack cheese, grated
1 cup sharp cheese, grated
1 cup panko bread crumbs
1 tablespoon creole seasoning or seasoning salt
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 teaspoon oregano, dried, crushed
extra virgin olive oil

Directions:

Preheat oven to 350 degrees.

Mix seasoning blend together and set aside.

Heat about 2 tablespoons of olive oil in a skillet over medium heat, add onion, saute for about 3 minutes, add garlic and cook 1 minute more.

Add spinach and brussels sprouts to pan, season with 2 tablespoons of seasoning blend and mix well. Cook about 5 minutes until brussels spouts are fork tender.

Remove pan from heat, stir in 1 cup of panko bread crumbs, mix well and allow mixture to cool.

In a large bowl add two eggs, cheeses, remaining seasonings and mix well. Once veggie mixture has cooled, add to bowl and mix well.

To prepare dish grease a 13X9 inch casserole dish with olive oil. Lay 1 piece of filo dough on bottom of dish, brush with more olive oil.

Repeat this 6 times for the bottom layer.

Top with veggie/cheese mixture. Top with remaining filo dough that has been greased with olive oil. When you get to the final layer do not grease with olive oil.

Beat remaining egg with about 1 tablespoon of water. Brush top layer to casserole with the egg wash.

Score pastry slightly though top layer.

Bake at 350 degrees for 40-45 minutes.

Remove from oven, allow to cool slightly, then score all the way through to the bottom of the dish. Serve warm.