Spanakopita

More About This Recipe

• Despite what my family or my freezer might tell me, I don’t always bake sweet things.
  
  Yes, sometimes I go on a sweet-baked-goods bender and wear out my oven with muffins, pies and quick breads. But sometimes my savory tooth kicks in and it won’t let up until I bake something salty. Enter this Spanakopita Pie.
  
  Don’t let the name “pie” fool you – despite its deceptive name and inclusion of butter, this recipe really is a dream for the savory-toothed. There’s chopped spinach mixed with sharp scallions, olive oil and tangy feta cheese all wrapped in a pillowcase of buttered thin dough.
  
  It’s not too salty, but it’s certainly not sweet, either. In fact, it hangs on that delicate balance between the two where umami enters the picture – which is probably why I can never get enough slices of this stuff.
  
  There’s a lot of greenery going on between the buttery slices of phyllo dough (which, by the way, can be store bought or homemade, your choice), with spinach and scallions and parsley mixed with the feta cheese.
  
  Not only is it a pretty looking filling, but the combined flavors and textures are dynamic and delicious. The feta cheese really takes this recipe up a notch, and I love the crunch of the phyllo dough mixed with the dense filling.
  
  This pie is the perfect thing to make when you want to bake something homemade, but don’t want to go through too much trouble. It’s also the perfect thing to make when you need to give into your savory tooth. After that, it’s back to the sweet stuff for me!
  
  Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!