Spanakopita is a delicious Greek spinach pie, typically made with layers of flaky phyllo dough and a flavorful filling of spinach, feta cheese, onions, and herbs. Here’s a classic recipe for you to try:
Ingredients:
For the Filling:
- 2 lbs fresh spinach (or 1 lb frozen spinach, thawed and drained)
- 1 large onion, finely chopped
- 2-3 green onions, chopped
- 3 cloves garlic, minced
- 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped (optional)
- 8 oz feta cheese, crumbled
- 2 large eggs, lightly beaten
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- 1/4 cup olive oil (for sautéing)
For the Phyllo Layers:
- 1 package phyllo dough, thawed according to package instructions
- 1 cup unsalted butter, melted (or use olive oil)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Spinach:
- If using fresh spinach, wash it thoroughly and chop it. Wilt the spinach in a large pan over medium heat, then transfer to a colander to cool and drain. Once cooled, squeeze out excess water.
- If using frozen spinach, ensure it is fully thawed and drained. Squeeze out any excess water.
- Make the Filling:
- In a large skillet, heat 1/4 cup olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Add the green onions and garlic, and sauté for another 2-3 minutes.
- Add the spinach to the skillet and cook for another 5 minutes, stirring occasionally. Remove from heat and let cool.
- In a large bowl, combine the cooled spinach mixture with the dill, parsley, mint (if using), feta cheese, beaten eggs, Parmesan cheese (if using), salt, and pepper. Mix well.
- Assemble the Spanakopita:
- Lightly grease a 9×13 inch baking dish.
- Unroll the phyllo dough and cover with a slightly damp towel to prevent drying out.
- Place one sheet of phyllo dough in the baking dish and brush with melted butter (or olive oil). Repeat with about 6-8 more sheets, brushing each sheet with butter.
- Spread the spinach mixture evenly over the layered phyllo sheets.
- Continue layering the remaining phyllo sheets on top of the filling, brushing each sheet with melted butter. Use another 6-8 sheets for the top layer.
- Tuck the edges of the phyllo dough down the sides of the baking dish to seal the pie.
- Bake:
- Using a sharp knife, score the top layer of phyllo into square or diamond shapes.
- Bake in the preheated oven for about 45-50 minutes, or until the phyllo is golden brown and crispy.
- Serve:
- Allow the spanakopita to cool slightly before cutting and serving. Enjoy warm or at room temperature.
Spanakopita can be enjoyed as a main dish with a side salad or as an appetizer. It’s also great for leftovers, as it tastes delicious even when reheated!