Pite Recipe Flaky Albanian Spinach Pie

Get ready to discover a true culinary gem: Pite me Spinaq, the incredible Albanian spinach pie! This isn't your average pie; it's a celebration of crisp, golden phyllo layers cradling a savory, herbaceous spinach and feta filling. Hailing from the heart of Albania, pite offers a unique texture and flavor profile that sets it apart from its Greek cousin, spanakopita, often featuring a richer, denser filling. Expect a delightful crunch with every bite, leading to a moist, flavorful interior that’s simply irresistible. For an authentic touch, consider using sheep’s-milk feta for a sharper, more traditional taste in your Pite recipe.

Ingredients

• For the Filling:
• 1.5 lbs (680g) fresh spinach, or 12 oz (340g) frozen spinach, thawed and well-drained
• 1 bunch (about 6-8) scallions, thinly sliced (white and light green parts)
• 8 oz (225g) feta cheese, crumbled (preferably sheep’s-milk feta for authentic flavor)
• 2 large eggs, lightly beaten (our canonical binder for a rich, moist filling)
• 1/4 cup (60ml) olive oil
• 1/2 teaspoon salt (adjust based on feta's saltiness)
• 1/4 teaspoon black pepper
• Optional: 1/4 teaspoon red pepper flakes for a subtle kick
• For the Phyllo & Assembly:
• 1 standard 16-oz box (450g) frozen phyllo dough, thawed
• 1/2 cup (120g) unsalted butter, melted, or 1/2 cup (120ml) olive oil (or a mix)

Directions

1. Thaw Your Phyllo: If frozen, transfer the box of phyllo dough to the refrigerator overnight to thaw slowly. For a quicker thaw, leave it at room temperature for 3-4 hours. Once thawed, keep the phyllo roll tightly wrapped in its original packaging and then covered with a damp kitchen towel to prevent it from drying out and cracking while you work.
2. Prepare the Spinach: If using fresh spinach, wash thoroughly. Sauté it in a large pan over medium heat until wilted, then let it cool slightly. For both fresh and thawed frozen spinach, the key is to remove as much moisture as possible. Place the spinach in a clean kitchen towel or paper towels and squeeze firmly to extract excess liquid. You want the spinach to be as dry as possible, aiming for only 1-2 teaspoons of liquid per handful remaining. Chop the squeezed spinach roughly.
3. Make the Filling: In a large mixing bowl, combine the chopped spinach, sliced scallions, crumbled feta cheese, and lightly beaten eggs. Drizzle in the 1/4 cup olive oil, salt, black pepper, and optional red pepper flakes. Mix everything well until fully combined. Taste and adjust seasoning if needed, keeping in mind the feta's saltiness.
4. Preheat Oven & Prepare Pan: Preheat your oven to 375°F (190°C). Brush a 9×13-inch baking pan generously with some of the melted butter (or olive oil). Position an oven rack in the middle-lower section of your oven to ensure a crisp bottom crust.
5. Layer the Bottom Crust: Carefully unroll the thawed phyllo dough. Take one sheet of phyllo and place it in the prepared baking pan, letting the excess hang over the sides. Brush the entire surface lightly with melted butter. Repeat this process, layering about 15 sheets of phyllo, brushing each sheet with butter. Don't worry if sheets tear; simply patch them with another piece and brush with butter – it'll all bake together beautifully.
6. Add the Filling: Once your bottom layers are complete, evenly spread the entire spinach and feta filling over the phyllo dough.
7. Layer the Top Crust: Now, take another 15 sheets of phyllo dough. Place the first sheet over the filling, brush with butter, and continue layering, brushing each sheet. Once all top sheets are layered, trim any large overhangs, leaving about 1 inch of excess phyllo around the edges.
8. Seal and Finish: Fold the excess phyllo from the bottom layers over the top layers, gently sealing the edges. Brush the very top layer generously with the remaining melted butter. You can lightly score the top layers into serving squares now, or cut after baking.
9. Bake to Golden Perfection: Bake the pite in your preheated oven for approximately 35-45 minutes, or until the top is a deep golden brown and the bottom is crisp. To check for crispness, carefully lift a corner of the pie with a spatula – it should feel firm and look golden underneath.
10. Rest and Serve: Once baked, remove the pite from the oven and let it rest for 10-15 minutes before cutting into squares and serving. This resting period allows the layers to settle and makes for cleaner slices. For a softer, more regional finish, you can lightly sprinkle the hot pite with a tablespoon or two of water immediately after baking, then cover it with foil for 5 minutes before resting.