Here’s a Spanakopita recipe—a delicious Greek spinach pie made with flaky phyllo dough and a savory filling of spinach, feta cheese, and herbs. It’s perfect as an appetizer, snack, or main dish!
Spanakopita (Greek Spinach Pie)
Ingredients:
For the Filling:
- 1 lb (about 450g) fresh spinach (or frozen spinach, thawed and drained)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup ricotta cheese (optional, for extra creaminess)
- 1 1/2 cups crumbled feta cheese
- 2 large eggs, beaten
- 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
- 1/4 teaspoon nutmeg (optional)
- Salt and pepper, to taste
For the Phyllo Dough:
- 1 package (16 oz) phyllo dough, thawed (usually about 20 sheets)
- 1/2 cup (1 stick) unsalted butter, melted (or olive oil)
Instructions:
1. Prepare the Spinach:
- Fresh spinach: Wash the spinach well and remove any tough stems. In a large pan, heat a little olive oil over medium heat and sauté the spinach in batches, allowing it to wilt. Once wilted, transfer to a colander to drain. Press out any excess moisture using the back of a spoon or a clean kitchen towel.
- Frozen spinach: If using frozen spinach, ensure it’s fully thawed and then squeeze out all excess moisture.
2. Make the Filling:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onion and minced garlic for 3-4 minutes until softened.
- Add the drained spinach to the skillet, cooking for another 2-3 minutes. Season with salt, pepper, and a pinch of nutmeg (optional).
- Remove from heat and let the mixture cool for a few minutes. Stir in the ricotta (if using), feta cheese, dill, and beaten eggs. Mix until well combined.
3. Assemble the Spanakopita:
- Preheat your oven to 350°F (175°C). Brush a 9×13-inch baking dish with some of the melted butter (or olive oil).
- Lay one sheet of phyllo dough into the dish, brushing lightly with more melted butter. Repeat layering and brushing with butter for about 8-10 sheets of phyllo, covering the bottom of the dish. The sheets should overlap slightly.
- Spread the spinach filling evenly over the phyllo dough.
- Top with another 8-10 sheets of phyllo, continuing to brush each sheet with butter as you go. Make sure to leave a little overlap on the edges to fold over the top.
- Fold any overhanging phyllo dough over the top of the pie. Brush the top layer generously with the remaining butter.
4. Bake the Spanakopita:
- Using a sharp knife, lightly score the top layer of phyllo in a diamond pattern or squares to make it easier to cut after baking.
- Bake in the preheated oven for about 30-40 minutes, or until the phyllo is golden brown and crisp.
5. Serve:
- Allow the Spanakopita to cool for about 10 minutes before slicing it into squares or wedges.
- Serve warm or at room temperature.
Tip: If you have extra filling, you can use it to make small individual pies or even freeze it for later use!
Spanakopita is delicious on its own, but it also pairs wonderfully with a simple Greek salad or tzatziki sauce for dipping.
Would you like to adjust any ingredients, or do you have a specific variation in mind (e.g., adding other herbs or spices)?