Spanakopita Recipe

Spanakopita, a classic Greek dish, is a flaky and savory spinach pie that’s as satisfying as it is versatile. Packed with spinach, herbs, and creamy feta cheese, this dish is nestled in buttery layers of phyllo dough, offering a delightful crunch with every bite. Whether served as an appetizer, side, or vegetarian main course, Spanakopita is a showstopper that’s surprisingly easy to make at home.

Equipment:

• Large mixing bowl
• Saucepan
• Baking dish (9×13 inches or similar)
• Pastry brush
• Clean kitchen towel

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 pound fresh spinach (or 16 ounces frozen, thawed, and drained)
• 1/4 cup fresh dill, chopped (or 1 teaspoon dried dill)
• 2 large eggs, beaten
• 8 ounces feta cheese, crumbled
• Salt and pepper, to taste
• 1/2 cup unsalted butter, melted
• 1 pound phyllo dough, thawed

Instructions:

1. Prepare the Filling:
   • Heat olive oil in a saucepan over medium heat. Sauté the onion and garlic until softened and fragrant.
   • Add the spinach and cook until wilted (if using fresh) or warmed through (if using frozen). Remove from heat and let cool slightly.
   • Stir in dill, beaten eggs, and feta cheese. Season with salt and pepper to taste.
2. Prepare the Phyllo Dough:
   • Preheat the oven to 375°F (190°C).
   • Lay the phyllo dough flat and cover it with a clean kitchen towel to prevent it from drying out.
3. Assemble the Spanakopita:
   • Brush the bottom and sides of a baking dish with melted butter.
   • Layer one sheet of phyllo dough in the dish, allowing the edges to hang over. Brush lightly with melted butter. Repeat this process with 8-10 sheets of phyllo.
   • Spread the spinach filling evenly over the phyllo.
   • Layer another 8-10 sheets of phyllo on top, brushing each layer with butter. Tuck the overhanging edges down into the dish.
4. Bake:
   • Use a sharp knife to score the top layer of phyllo into squares or diamond shapes.
   • Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and crispy.
5. Cool and Serve:
   • Allow the Spanakopita to cool slightly before cutting and serving.

Presentation Ideas:

• Serve in individual slices on a platter garnished with lemon wedges.
• Pair with a side of tzatziki sauce or a Greek salad for a complete meal.

Tips:

• For a shortcut, use pre-washed baby spinach to save prep time.
• Make it ahead: Assemble the dish and refrigerate overnight, then bake when ready to serve.
• Phyllo dough is delicate, so work quickly and keep it covered to prevent drying.

Spanakopita is a deliciously flaky and flavorful dish that brings a taste of Greece to your table. Perfect for entertaining or weeknight dinners, this spinach pie is as easy to make as it is impressive. Enjoy the vibrant flavors of spinach, herbs, and feta wrapped in golden phyllo with every bite!

Spanakopita Recipe

Dive into the flaky, savory world of Spanakopita! This traditional Greek spinach pie features layers of golden phyllo dough, creamy feta, and fresh spinach for a delicious appetizer or main dish.

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Equipment

• Large mixing bowl
• Saucepan
• Baking dish (9x13 inches or similar)
• Pastry brush
• Clean kitchen towel

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion finely chopped
• 4 garlic cloves minced
• 1 pound fresh spinach or 16 ounces frozen, thawed, and drained
• 1/4 cup fresh dill chopped (or 1 teaspoon dried dill)
• 2 large eggs beaten
• 8 ounces feta cheese crumbled
• Salt and pepper to taste
• 1/2 cup unsalted butter melted
• 1 pound phyllo dough thawed

Instructions

 

• Prepare the Filling:
• Heat olive oil in a saucepan over medium heat. Sauté the onion and garlic until softened and fragrant.
• Add the spinach and cook until wilted (if using fresh) or warmed through (if using frozen). Remove from heat and let cool slightly.
• Stir in dill, beaten eggs, and feta cheese. Season with salt and pepper to taste.
• Prepare the Phyllo Dough:
• Preheat the oven to 375°F (190°C).
• Lay the phyllo dough flat and cover it with a clean kitchen towel to prevent it from drying out.
• Assemble the Spanakopita:
• Brush the bottom and sides of a baking dish with melted butter.
• Layer one sheet of phyllo dough in the dish, allowing the edges to hang over. Brush lightly with melted butter. Repeat this process with 8-10 sheets of phyllo.
• Spread the spinach filling evenly over the phyllo.
• Layer another 8-10 sheets of phyllo on top, brushing each layer with butter. Tuck the overhanging edges down into the dish.
• Bake:
• Use a sharp knife to score the top layer of phyllo into squares or diamond shapes.
• Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and crispy.
• Cool and Serve:
• Allow the Spanakopita to cool slightly before cutting and serving.