Description
Spanakopita is a traditional Greek savory pie made with flaky phyllo pastry filled with a flavorful mixture of spinach, fresh herbs, feta cheese, and eggs. This vegetarian appetizer offers a crisp golden crust and a moist, herby filling, perfect for any occasion.
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 the baking dish: Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
- Sauté the aromatics: In a large skillet over medium heat, heat the olive oil. Add the diced yellow onion and sliced green onions and cook for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute, then remove from heat.
- Make the filling: Transfer the cooked onion mixture to a large bowl. Add the well-drained spinach, chopped dill, parsley, crumbled feta cheese, beaten eggs, salt, black pepper, and nutmeg. Mix thoroughly until all ingredients are well combined.
- Prepare the phyllo layers: Unroll the phyllo dough carefully, keeping it covered with a slightly damp towel to prevent it from drying out. Place one sheet of phyllo into the baking dish and brush it lightly with melted butter. Repeat this process, layering eight sheets in total and brushing each with butter.
- Add the filling: Evenly spread the spinach and feta mixture over the layered phyllo base in the baking dish.
- Top the pie: Layer the remaining phyllo sheets over the filling, brushing each sheet with melted butter as you go. Finish by generously brushing the top layer with butter.
- Score the pastry: Using a sharp knife, score the top layer of phyllo into squares or diamond shapes to make cutting easier after baking.
- Bake: Place the dish in the preheated oven and bake for 40 to 50 minutes, or until the pastry is golden brown and crisp.
- Cool and serve: Allow the spanakopita to cool for 10 minutes before cutting along the scored lines and serving warm.
Notes
- Ensure the spinach is fully drained to avoid a soggy filling, which can affect the texture of the pie.
- For a creamier texture, substitute half the feta cheese with ricotta cheese.
- Spanakopita freezes well; bake directly from frozen, increasing the baking time by 10 to 15 minutes.
