Description
Spanakopita is a classic Greek appetizer featuring a flavorful filling of spinach, fresh herbs, feta cheese, and eggs, all encased in layers of crisp, buttery phyllo pastry. This savory spinach pie is baked to golden perfection, offering a delightful combination of flaky texture and wholesome ingredients that make it perfect for gatherings or a satisfying snack.
Ingredients
Scale
Filling
- 1 pound frozen chopped spinach, thawed and well drained
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 3 green onions, sliced
- 3 cloves garlic, minced
- ½ cup chopped fresh dill
- ½ cup chopped fresh parsley
- 8 ounces feta cheese, crumbled
- 2 large eggs, lightly beaten
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
Pastry
- 1 (16 ounce) package phyllo dough, thawed
- ½ cup unsalted butter, melted
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
- Cook aromatics: In a large skillet, heat the olive oil over medium heat. Add the yellow onion and green onions, cooking for about 5 minutes until they soften. Stir in the minced garlic and cook for an additional minute to release fragrant flavors.
- Combine filling ingredients: Transfer the cooked onions and garlic to a large mixing bowl. Add the well-drained spinach, fresh dill, parsley, crumbled feta cheese, beaten eggs, salt, black pepper, and nutmeg. Mix thoroughly until all ingredients are evenly combined.
- Prepare phyllo layers: Unroll the phyllo dough carefully and keep it covered with a slightly damp towel to prevent it from drying out. In the prepared baking dish, lay one sheet of phyllo and brush it lightly with melted butter. Repeat this process, layering and buttering eight sheets to create a sturdy base.
- Add the filling: Spread the spinach and feta mixture evenly over the phyllo base, ensuring an even layer for balanced flavor in each serving.
- Top with phyllo sheets: Cover the filling with the remaining phyllo sheets, brushing each sheet with melted butter as you layer them on top. Be generous with the butter on the final layer to achieve a beautifully golden crust.
- Score the top: Using a sharp knife, score the top layer of phyllo into squares or diamond shapes; this makes cutting the spanakopita easier after baking.
- Bake: Place the dish in the preheated oven and bake for 40 to 50 minutes, or until the pastry is crisp and golden brown.
- Cool and serve: Remove the spanakopita from the oven and allow it to cool for at least 10 minutes before slicing along the scored lines. Serve warm or at room temperature.
Notes
- Ensure spinach is thoroughly drained to avoid a soggy filling.
- For a creamier texture, substitute half of the feta cheese with ricotta cheese.
- Spanakopita freezes well; bake it from frozen, extending the bake time by 10 to 15 minutes to ensure it is cooked through.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
