This magnificent creation is the Spanakopita Galette.
Or the “Spinach Pie Cake”.
Or the “Flat Cake Made of Spinach Pie”.
Or the “Yay, it’s finally Pi Day and we should celebrate!” dinner of champions.
(definitely the last one!)
Today is March 14th, AKA Pi Day. This is the day were all math classes come to a screeching halt and eat enormous amounts of pie (the food) and discuss pi (the number). This was my absolute favorite day in the whole school year because it combined my two favorite things – baked goods and skipping the math lesson. While we do celebrate with a sweet pie every year, I wanted to change things up and cook up a savory pie for dinner.
And spanakopita popped into my head!
This is a traditional greek-style pie (or pita) that involves layers of thin phyllo dough and a delicious spinach/feta cheese filling. It is absolutely yummy but phyllo can be a bit fickle to work with. So, to make this an easy weeknight dinner, I ditched the phyllo and used store-bought pie crust instead. It made the whole dish much more “pie-like” and it has a great texture.
Oh and the best part? You can make the filling ahead of time and then put the galette together right before dinner! Make ahead dinners for the win!!
The Spanakopita Galette starts with the spinach base.
In a large skillet set over medium heat, add in some olive oil. When the olive oil is hot, add in some thinly sliced scallions. Cook the scallions until tender.
Then add in two boxes of chopped spinach that have been thawed completely, put into a dish towel, and wrung out over the sink. This removes all the excess water in the spinach and prevents the filling from getting soggy. Because soggy spanakopita galette is not delicious.
Sauté the spinach and scallions together until the spinach is warmed through. Then turn off the heat and add in all the seasonings – sugar, salt, pepper, and nutmeg. Stir to combine and allow to cool.
When the spinach is all cooled, add in some chopped fresh dill, some feta cheese, some cottage cheese, and an egg. Stir everything to combine. (PS – this is where you can stop, pop the filling into a container, and put it into the fridge for later!).
Spoon the filling into the center of a pie crust that is laying on a parchment paper-lined baking sheet.
Wet the inside edge with egg wash and then fold it over the filling. I made mine really small and high but you can definitely spread the filling out a bit more and have a smaller crust. Do whatever your heart desires!! Brush the outside crust with more egg wash.
Pop the galette into a preheated 350 degree oven for 45-50 minutes until golden brown.
Definitely a delicious twist on the Pi Day tradition!
So, what’s your favorite type of pie?
- 4 tablespoons olive oil
- 6 scallions, sliced thinly
- 2 packages of chopped spinach, thawed and squeezed to remove excess water
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 2-3 tablespoons fresh dill, chopped finely
- 3 tablespoons feta cheese, crumbled
- 2 tablespoons 1%-fat cottage cheese
- 1 egg
- 1 pie crust, left at room temperature for 10 minutes before using
- Egg wash - 1 egg beaten with a splash of water
- Preheat your oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
- In a large skillet over medium heat, add in olive oil. When the oil is hot, add in the scallions. Cook the scallions until tender.
- Add in the spinach to the skillet - using a spatula, break the spinach apart and allow it to heat through. Add in the sugar, salt, pepper, and nutmeg and stir to combine. Allow the spinach mixture to cool.
- Add in the dill, feta cheese, cottage cheese, and egg. Stir to combine.
- Lay the pie crust on the parchment paper-lined baking sheet. Portion the spinach mixture into the center of the crust. Brush the inside rim of the crust with egg wash and then fold up the edges over the spinach mixture. Brush the outside part of the crust with additional egg wash.
- Pop the baking sheet into the preheated oven and bake for 45-50 minutes until golden brown and delicious! Allow to cool slightly and then dig in!