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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.