Spinach & Feta Crinkle Pie
Crinkle pies don't require a great deal in the way of prep, but feel worthy of a special occasion with their intriguing presentation. Our recipe for Spinach & Feta Crinkle Pie is a spin on traditional spanakopita (little triangle-shaped spinach pies) - the only meaningful difference lies in the assembly. (In case you're wondering, the pie is faster to make.)
Ingredients
- 1 package phyllo pastry sheets, thawed
- 1 tbsp. butter
- 230g (about 5 ½ - 6 cups) chopped spinach
- ⅓ cup fresh dill, chopped
- 3 cloves garlic, crushed
- 2 cups (340g - 380g) crumbled LQC Feta (about 1 ½ - 2 pieces)
- Salt & pepper to taste
- 4 eggs
- 3-4 tbsp. olive oil
- 2 green onions, sliced
- ½ onion, minced
Directions
1.Bring a pan up to heat and add butter. Once melted, add in onion and cook until just softened. Add spinach and dill and continue cooking until just soft and bright green. Remove from heat and cool for a few minutes.
2. Preheat the oven to 350F (190C). In a mixing bowl, combine the spinach mixture with crumbled Feta, egg, salt, green onion, and garlic. Mix until well combined.
3. Lay a sheet of filo on a clean dry surface and brush with olive oil. Lay another sheet on top. Spread filling sparingly over half the sheet along the short side of the pastry. Fold the sheet in half over the filling (remember the hamburger fold?) and press lightly. Form into an accordion by making small folds lengthwise. Set in a baking pan (they fit lengthwise in a 9x13 dish) and repeat until the pan is full and the filling is used up. Optional: brush any excess olive oil over the top before baking for extra crispiness.
4. Bake at 350F (190C) for 70-75 minutes or until the top is golden brown. Slice & serve!
