Spanakopita is a traditional Greek pastry made with a flaky, buttery phyllo crust and a savory filling of spinach, feta cheese, and fresh herbs. It’s perfect as an appetizer, snack, or even a main dish if served with a salad. Here’s a simple and delicious recipe for homemade Spanakopita:
Delicious Spanakopita Recipe
Ingredients:
- 1 lb (450g) fresh spinach (or frozen spinach, thawed and drained)
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup fresh dill, chopped (or 1 tbsp dried dill)
- 1/2 tsp ground nutmeg (optional, but adds great flavor)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups feta cheese, crumbled (use a good-quality feta)
- 2 large eggs
- 1/4 cup ricotta cheese (optional, for creaminess)
- 1 package phyllo dough (about 12-16 sheets), thawed
- 1/4 cup melted butter (or olive oil, for brushing)
Instructions:
- Prepare the spinach:
- If using fresh spinach, wash it thoroughly and remove any thick stems. Sauté the spinach in a large pan over medium heat with a splash of water, stirring until wilted (about 3-4 minutes). Drain any excess moisture, chop it finely, and set aside.
- If using frozen spinach, make sure it’s thawed and squeeze out any excess water.
- Cook the onion and garlic:
- Heat the olive oil in a pan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
- Add the garlic and cook for another minute, until fragrant.
- Make the filling:
- In a large mixing bowl, combine the cooked spinach, sautéed onion and garlic, dill, nutmeg, salt, and pepper.
- Add the feta cheese, ricotta cheese (if using), and eggs. Mix everything until well combined.
- Assemble the Spanakopita:
- Preheat your oven to 375°F (190°C).
- Brush a baking dish (about 9×13 inches) with some of the melted butter or olive oil.
- Lay one sheet of phyllo dough in the dish, and brush with more butter or oil. Continue layering phyllo sheets (about 6 sheets), brushing each with butter or oil, until you’ve built a sturdy base layer.
- Spread half of the spinach mixture evenly over the phyllo dough.
- Layer more phyllo sheets on top of the filling, brushing each with butter, until you have about 6 more sheets stacked on top of the spinach.
- Carefully fold any overhanging phyllo dough over the top, then brush the top layer with more butter or oil.
- Bake:
- Bake for about 30-40 minutes, or until the phyllo is golden brown and crispy.
- Let it cool for a few minutes before slicing into squares or triangles.
- Serve:
- Spanakopita is best served warm, but it’s also delicious at room temperature. Pair it with a fresh salad or enjoy it on its own.
Tips:
- Freezing: You can freeze Spanakopita before baking. Assemble it, wrap it tightly, and store it in the freezer for up to 2 months. When ready to bake, cook it from frozen, adding a few extra minutes to the baking time.
- Adding more cheese: For a richer flavor, you can add a bit of grated Parmesan to the filling.
- Using store-bought phyllo dough: It’s always best to keep the phyllo dough covered with a damp towel while working with it, as it dries out quickly.
Spanakopita is flaky, cheesy, and full of fresh flavors. It’s the kind of dish that’s sure to impress at any meal! Let me know if you want any other variations or tips. Enjoy!