Spanakorizopita Recipe (Spinach & Rice Pie)
A delicious twist on the classic Greek dish! This Spanakorizo Pie combines spinach, rice, herbs, and feta in a golden, flaky crust. Easy, hearty, and full of Mediterranean flavor.
Equipment
- 1 Baking dish 13 x 9 - You can use any pan of your preference. I used a round pan as well that worked fine but with the round I got 6 large triangle pieces.
- 1 Pastry brush
Ingredients
- 1/4 cup olive oil I love using extra virgin olive oil
- 2 leeks, cleaned and finely chopped
- 1 white or yellow onion, finely chopped
- 2 cloves garlic, finely minced
- 8 cups fresh spinach, chopped (or frozen, thawed, and drained)
- 1/3 cup long grain rice
- 2 cups vegetable stock or chicken stock (see notes)
- 1/2 cup water
- 1/2 cup of fresh dill, finely chopped
- 1 teaspoon ground cumin
- 2 tablespoons fresh parsley, chopped
- salt & black pepper to taste
- 1/2 cup heavy cream
- 1 egg
- 1 cup crumbled feta cheese
- 1 box of phyllo dough (room temperature)
- 1/2 cup cube of melted butter ( 1 stick of unsalted butter)
- Optional sesame seeds
Instructions
- Make sure the phyllo dough is defrosted before you use it. Heat the olive oil in a large pan over medium heat. Add the leeks, onion, and garlic. Sauté for 5-7 minutes until softened and fragrant.
- Add the rice to the pan and stir to coat with the oil and onion mixture.
- Add the vegetable (or chicken) stock and water to the pan. Stir and bring to a simmer. Let it cook for about 10 minutes until the rice is partially cooked (it should still have some bite to it). Add the chopped spinach to the pan and cook for an additional 5 minutes, until the spinach has wilted and the rice has absorbed most of the liquid.
- Remove any excess liquid, if necessary. Remove the mixture from the heat and let it cool to room temperature.
- In a large bowl, whisk together the heavy cream, 1 egg, crumbled feta, fresh dill, cumin, parsley, salt, and black pepper. Add this mixture to the cooled spinach-rice mixture and stir until everything is well combined.
- Preheat your oven to 375°F (190°C). Brush a pie or baking dish with melted butter or olive oil. Lay a sheet of phyllo dough in the dish, allowing the edges to hang over the sides. Brush with more butter or olive oil, then layer another sheet of phyllo on top. Repeat this process until you have at least 8 sheets of phyllo dough on the bottom. Once the filling is ready, spread it evenly over the phyllo dough in the pie dish. Cover the filling with the remaining phyllo sheets, layering and brushing each with butter or olive oil. Score the phyllo making 4 rows and then again 4 rows across.
- If desired, add a little bit of sesame seeds over the top for extra texture.
- Bake the pie in the preheated oven for 40-45 minutes, or until the phyllo is golden and crispy. I like to start my pie at the very bottom of the oven to ensure the bottom gets cooked. I do this for about 12-15 minutes and then remove the pie to the middle rack.
- Allow the pie to cool for a few minutes before slicing. Serve warm or at room temperature.
Notes
- Defrost the phyllo dough to room temperature.
- You can use either vegetable stock or chicken stock.
If you'd like to keep this dish vegetarian, go with vegetable stock. - For a creamier, tangier pie, feel free to add more feta cheese.
- I like to bake this pie on the middle rack for about 12-15 minutes, and then move it to the middle rack for the second half. Just remember every oven is different, so keep an eye on it!
- Sprinkling sesame seeds on top adds a wonderful texture and a nice finish.
- This pie is really good the next day as the flavors all combine together!