Here’s a Delicious Spanakopita recipe for a savory Greek pastry filled with spinach, feta cheese, and herbs wrapped in crispy phyllo dough. It’s perfect as an appetizer or a light meal!
Delicious Spanakopita Recipe
Ingredients:
- 1 lb fresh spinach (or 2 packages frozen spinach, thawed and well-drained)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 tsp nutmeg (optional, for extra flavor)
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese (optional for creaminess)
- 2 large eggs, beaten
- 1/4 cup fresh dill, chopped (or 1-2 tsp dried dill)
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- 1 package phyllo dough (about 16-18 sheets), thawed
- 1/4 cup melted butter (or olive oil) for brushing
Instructions:
- Prepare the Spinach:
- If using fresh spinach, wash and chop it into small pieces. Sauté the spinach in a large pan with olive oil over medium heat until wilted (about 3-5 minutes). Drain any excess moisture by pressing the spinach in a colander.
- If using frozen spinach, make sure to thaw it thoroughly and squeeze out any excess water.
- Cook the Onion and Garlic:
- In the same pan, sauté the chopped onion and garlic in olive oil over medium heat until softened and fragrant (about 3-4 minutes).
- Combine the Filling:
- In a large bowl, combine the cooked spinach, sautéed onion and garlic, crumbled feta cheese, ricotta cheese (if using), beaten eggs, fresh dill, parsley, nutmeg, salt, and pepper. Mix everything together until well combined.
- Assemble the Spanakopita:
- Preheat your oven to 375°F (190°C).
- Brush a 9×13-inch baking dish with a bit of melted butter or olive oil.
- Lay one sheet of phyllo dough in the dish, brushing it lightly with melted butter or olive oil. Add another sheet of phyllo dough on top, and brush again. Repeat this process for about 6-8 sheets, making sure the phyllo dough covers the entire bottom of the dish and is well-buttered between layers.
- Spread the spinach and cheese mixture evenly over the phyllo dough.
- Top and Fold:
- Continue layering another 6-8 sheets of phyllo dough on top of the filling, brushing each sheet with butter or oil as you go. After the final layer, fold any overhanging phyllo dough over the top to seal the edges.
- Bake:
- Bake in the preheated oven for 35-40 minutes, or until the phyllo dough is golden brown and crispy on top.
- Cool and Serve:
- Let the spanakopita cool for a few minutes before cutting into squares or triangles. Serve warm or at room temperature.
Tips:
- Crispier phyllo dough: Make sure to work quickly with the phyllo dough since it dries out quickly. Keep the unused sheets covered with a damp towel while working.
- Freezing: You can assemble the spanakopita ahead of time and freeze it before baking. Just bake from frozen, adding a few extra minutes to the cooking time.
- Herb variations: Feel free to adjust the herbs to your taste, adding fresh mint or oregano for a more traditional flavor.
This Delicious Spanakopita is a flavorful, savory dish that’s crispy on the outside and creamy and savory on the inside. Enjoy this Greek classic!