Spanakopita is a classic Greek spinach pie made with layers of flaky phyllo dough, filled with a savory mixture of spinach, feta cheese, onions, and herbs. Here’s a delicious recipe for making spanakopita:
Ingredients:
- 1 lb (450g) fresh spinach (or 1 lb frozen spinach, thawed and drained)
- 1 medium onion, finely chopped
- 3 green onions, finely chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 8 oz (225g) feta cheese, crumbled
- 1/4 cup fresh dill, chopped (or 1 tbsp dried dill)
- 1/4 cup fresh parsley, chopped
- 2 large eggs, beaten
- 1/2 tsp ground nutmeg
- Salt and pepper, to taste
- 1/2 cup butter, melted
- 1 package phyllo dough (16 oz), thawed according to package instructions
Instructions:
- Prepare the Spinach Filling:
- If using fresh spinach, rinse and roughly chop it. Heat 1 tablespoon of olive oil in a large skillet over medium heat, and sauté the onion until soft, about 5 minutes. Add the garlic and green onions and sauté for another 2 minutes.
- Add the spinach to the skillet and cook until wilted (if using fresh) or heated through (if using frozen spinach). Remove from heat and let cool slightly.
- Mix the Filling Ingredients:
- In a large bowl, combine the cooked spinach mixture, crumbled feta cheese, chopped dill, parsley, beaten eggs, nutmeg, salt, and pepper. Mix well to combine all ingredients.
- Prepare the Phyllo Dough:
- Preheat your oven to 350°F (175°C).
- Brush a 9×13-inch baking dish with some of the melted butter. Layer 5-6 sheets of phyllo dough in the dish, brushing each sheet with melted butter before adding the next. Let the edges of the phyllo dough hang over the sides of the dish.
- Assemble the Spanakopita:
- Spread the spinach and feta filling evenly over the layered phyllo dough. Fold over any overhanging dough to partially cover the filling.
- Continue layering the remaining sheets of phyllo dough on top of the filling, brushing each sheet with melted butter. Tuck any overhanging dough into the sides of the pan to create a neat edge.
- Bake the Spanakopita:
- Before baking, score the top layer of phyllo into squares or diamond shapes using a sharp knife. This will make it easier to cut after baking.
- Bake in the preheated oven for 45-50 minutes, or until the phyllo is golden brown and crisp.
- Serve:
- Allow the spanakopita to cool slightly before cutting it into pieces. Serve warm or at room temperature.
Enjoy your homemade spanakopita!
