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Introduction
Spanakopita, the beloved Greek spinach pie, has been a staple of Mediterranean cuisine for centuries. Traditionally baked in the oven, this dish has roots tracing back to ancient Greece, where spinach was highly valued for its nutritional properties. Our crockpot version pays homage to this culinary heritage while adapting to modern lifestyles. By using a slow cooker, we've created a method that not only preserves the authentic flavors but also makes it easier for home cooks to enjoy this classic dish any day of the week. The slow cooking process allows the flavors to meld beautifully, resulting in a pie that's both comforting and light – perfect for a family dinner or as an impressive addition to a potluck gathering.
Ingredients
• 2 pounds fresh baby spinach, washed and roughly chopped
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 1 pound feta cheese, crumbled
• 4 large eggs, lightly beaten
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 pound phyllo dough, thawed according to package instructions
• 1/4 cup unsalted butter, melted
• 2 tablespoons sesame seeds
• 1 teaspoon sea salt
• Cooking spray or additional olive oil for greasing the slow cooker
Step 1:
Grease the slow cooker with cooking spray or olive oil. Set aside.
Step 2:
In a large mixing bowl, combine chopped spinach, diced onion, minced garlic, olive oil, crumbled feta, beaten eggs, chopped dill, parsley, black pepper, nutmeg, and sea salt. Mix well.
Step 3:
Place a layer of phyllo dough sheets in the bottom of the slow cooker, letting the edges hang over the sides. Brush with melted butter.
Step 4:
Spoon half of the spinach mixture over the phyllo dough. Layer more phyllo sheets on top, brushing each with melted butter.
Step 5:
Add the remaining spinach mixture and top with the final layers of phyllo, brushing each sheet with butter.
Step 6:
Fold the overhanging phyllo edges over the top. Brush the top with remaining butter and sprinkle with sesame seeds.
Step 7:
Cover and cook on low for 4 hours, or until the phyllo is golden and crisp, and the filling is set.
Step 8:
Turn off the slow cooker and let it cool for 15-20 minutes before serving.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the filling a day in advance and assemble the pie in the slow cooker just before cooking.
Q: How do I prevent the bottom from becoming soggy?
A: Ensure the spinach mixture is well-drained and avoid overloading the slow cooker with liquid ingredients.
Q: Can I freeze this spinach pie?
A: Yes, you can freeze it after cooking. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw in the refrigerator and reheat in the oven.
• For a healthier version, use low-fat feta cheese and reduce the amount of olive oil and butter.
• Fresh spinach can be substituted with 2 16-ounce packages of frozen spinach, thawed and well-drained.
• If phyllo dough is unavailable, you can use puff pastry as an alternative, though the texture will be different.
• This recipe contains gluten (in phyllo dough) and dairy (in feta and butter). For a gluten-free version, use gluten-free phyllo dough or omit the pastry entirely for a crustless version.
• For best results, use Greek feta cheese made from sheep's milk for an authentic flavor.
Cut into wedges and serve warm. Garnish with additional fresh dill if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to crisp up the phyllo.
Prepare the spinach mixture and thaw the phyllo dough in advance to save time on cooking day.
- Work quickly with the phyllo dough to prevent it from drying out. Keep unused sheets covered with a damp cloth.
- Drain the spinach mixture well to prevent a soggy bottom.
- For extra crispy edges, carefully lift the sides of the pie with a spatula during the last 30 minutes of cooking.
For a vegan version, substitute feta with firm tofu crumbled and seasoned with nutritional yeast, and use a plant-based egg substitute.
Serve with a crisp white wine like Assyrtiko or a light salad dressed with lemon vinaigrette.
Best in spring when fresh spinach is abundant, but can be enjoyed year-round using frozen spinach.
Contains gluten (wheat in phyllo dough), dairy (feta cheese, butter), and eggs. May contain traces of sesame.
