spanakopita

Spanakopita is a delicious Greek pastry made with flaky phyllo dough and a savory filling of spinach, feta cheese, and herbs. It’s a perfect appetizer, snack, or side dish. Here’s how you can make this traditional Greek dish at home:

Spanakopita Recipe

Ingredients:

• For the Filling:
  • 1 lb fresh spinach (or 1 package frozen spinach, thawed and squeezed dry)
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil (for sautéing)
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground nutmeg (optional, but adds great flavor)
  • Salt and pepper to taste
  • 1 cup feta cheese, crumbled
  • 1/2 cup ricotta cheese (or cottage cheese)
  • 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
  • 2 large eggs (lightly beaten)
• For the Phyllo Dough:
  • 1 package phyllo dough (about 16 oz), thawed in the refrigerator overnight
  • 1/2 cup melted butter (or olive oil, for brushing)

Instructions:

Prepare the Filling:

1. Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened.
2. Cook the Spinach: Add the garlic to the pan and cook for another 1-2 minutes until fragrant. Then add the spinach (if using fresh, cook it down until wilted) and sauté for 5-7 minutes until all the moisture has evaporated. If you’re using frozen spinach, make sure it’s thawed and well-drained before adding it to the pan.
3. Season: Sprinkle in the nutmeg, salt, and pepper, then remove the skillet from the heat and let the spinach mixture cool for a few minutes.
4. Combine with Cheese and Eggs: Once the spinach mixture is slightly cooled, add the crumbled feta, ricotta cheese, chopped dill, and beaten eggs. Mix everything together until well combined.

Assemble the Spanakopita:

1. Prepare the Phyllo Dough: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with some melted butter or olive oil.
2. Layer the Phyllo Dough: Lay one sheet of phyllo dough in the baking dish, brushing it with melted butter or olive oil. Repeat this process, layering and buttering each sheet. You’ll need about 8-10 sheets for the bottom of the spanakopita.
3. Add the Filling: Once you have a sturdy base, spread the spinach and cheese filling evenly over the phyllo dough.
4. Top with Phyllo Layers: Continue layering and buttering the phyllo sheets on top of the filling. Once you’ve used up the phyllo dough (about 8-10 more sheets), tuck the edges of the phyllo into the sides of the dish to seal the filling.
5. Cut the Pastry: Before baking, use a sharp knife to cut the spanakopita into squares or diamonds. This will make it easier to serve after baking.

Bake the Spanakopita:

1. Bake: Place the pan in the preheated oven and bake for 40-45 minutes, or until the phyllo dough is golden brown and crispy.
2. Cool and Serve: Remove the spanakopita from the oven and allow it to cool for 10-15 minutes before cutting fully and serving.

Serving Suggestions:

• Serve Spanakopita warm or at room temperature as an appetizer, side dish, or light meal.
• Pair with a fresh Greek salad, tzatziki, or olives for a complete Mediterranean-inspired meal.

This Spanakopita is crispy, cheesy, and packed with flavor. The combination of spinach, feta, and dill in the flaky phyllo dough is absolutely irresistible! Enjoy! Let me know how it turns out!