Description
Spanakopita is a traditional Greek spinach pie featuring a delicious blend of spinach, feta cheese, and herbs wrapped in crispy layers of phyllo dough. This savory pastry is perfect as a main dish or appetizer and combines fresh, flavorful ingredients baked to golden perfection.
Ingredients
Scale
Filling
- 1 pound fresh spinach (chopped) or 10 oz frozen spinach (thawed and squeezed dry)
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 green onions (chopped)
- 2 cloves garlic (minced)
- 1/4 cup fresh dill (chopped) or 1 tablespoon dried dill
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs (lightly beaten)
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese (optional, for creaminess)
Phyllo and Assembly
- 10 sheets phyllo dough (thawed)
- 1/3 cup unsalted butter (melted)
- 1 tablespoon olive oil (for brushing)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish to prevent sticking.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion, green onions, and minced garlic, sautéing for 3–4 minutes until softened and fragrant.
- Cook Spinach: Add the chopped fresh spinach (or thawed frozen spinach) to the skillet and cook for 2–3 minutes until wilted. Remove from heat and allow the mixture to cool slightly.
- Mix Filling: In a large bowl, combine the cooked spinach mixture with chopped dill, salt, black pepper, beaten eggs, crumbled feta, and optional ricotta. Stir until well incorporated.
- Layer Phyllo Bottom: Lay 5 sheets of phyllo dough into the prepared baking dish, brushing each sheet lightly with melted butter and olive oil to ensure crispiness and prevent drying.
- Add Filling: Spread the spinach and cheese mixture evenly over the layered phyllo base.
- Layer Phyllo Top: Place the remaining 5 sheets of phyllo on top of the filling, again brushing each sheet with melted butter and olive oil. Tuck or trim any excess edges to fit the dish neatly.
- Score Phyllo: Using a sharp knife, lightly score the top layer of phyllo into squares or triangles to facilitate easier cutting after baking.
- Bake: Bake the assembled spanakopita in the preheated oven for 35–40 minutes, or until the phyllo is golden brown and crisp on top.
- Rest and Serve: Remove from the oven and let the spanakopita rest for 10 minutes before slicing and serving warm.
Notes
- Thaw frozen phyllo dough in the refrigerator overnight and keep it covered with a damp towel while assembling to prevent it from drying out.
- Leftover spanakopita can be reheated in the oven to preserve its crisp texture.
- For a handheld appetizer version, make smaller portions or cut into bite-sized pieces before baking.
