Spanakopita
Spanakopita, also known as Greek spinach pie, is a delicious savory pastry filled with spinach and feta cheese. This flaky dish is perfect for a light meal, appetizer, or snack.
Ingredients
Filling Ingredients
- 1 lb 1 lb (450g) fresh spinach, washed and chopped Be sure to squeeze out excess moisture from the spinach.
- 1 cup 1 cup crumbled feta cheese Use quality feta for better flavor.
- 1 small 1 small onion, finely chopped
- 2 cloves 2 garlic cloves, minced
- 2 tablespoons 2 tablespoons olive oil
- 2 large 2 eggs, beaten
- 1/4 cup 1/4 cup fresh dill, chopped Can be mixed with other herbs like parsley or mint.
- Salt and black pepper, to taste
Pastry Ingredients
- 8 sheets 8 sheets phyllo dough, thawed Handle carefully to avoid tearing.
- 1/4 cup 1/4 cup melted butter or olive oil for brushing Use for layering phyllo.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent.
- Add the chopped spinach to the skillet and cook until wilted and any excess moisture evaporates. Remove from heat and let it cool slightly.
- Stir in the feta cheese, beaten eggs, dill, salt, and pepper into the spinach mixture. Mix everything well.
Assembly
- Brush a baking dish with melted butter or olive oil.
- Layer 4 sheets of phyllo dough, brushing each sheet with butter or olive oil as you go.
- Spread the spinach mixture evenly over the phyllo layers.
- Layer the remaining 4 sheets of phyllo on top, brushing each with butter or olive oil.
- Using a knife, gently score the top layers to create serving pieces.
Baking
- Bake in the oven for 40–45 minutes or until the top is golden brown and crisp.
- Let it cool slightly before serving.
Notes
Spanakopita can be served warm or at room temperature. Store leftovers in the refrigerator for 3-4 days. Reheat in the oven for crispy layers.