Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, spinach, wild greens & feta greek pie (a.k.a. spanakopita). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

In my family, we call it "the queen of greek savoury pies". This is a delicious pie, made with crunchy homemade pastry sheets and a filling full of flavors. There are many ways to cook wild spinach and in Australia the variety is known as warrigal greens.

Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita) is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita) is something that I have loved my whole life. They are nice and they look wonderful.

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

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

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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!

Wild spinach is a common name for several plants with edible leaves and may refer to: Species in the genus Chenopodium: Chenopodium album, a common weed with global distribution. Spinach is a leafy green vegetable that grows best in cool weather. Spinach is typically grown for its dark green leaves. While there are many different spinach varieties with an assortment of leaf. Longevity spinach is related to but not the same as "Okinawa spinach", with the scientific name of Gynura procumbens, from the family Asteraceae.

So that is going to wrap it up for this exceptional 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 is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!