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Spanakopita
Spanakopita is a delightful and savory Greek pastry that wraps layers of flaky phyllo dough around a rich filling of fresh spinach, creamy feta cheese, and fragrant herbs. This dish is a staple in Greek cuisine and is often served as an appetizer or snack, embodying the essence of Mediterranean flavors. Its origins trace back to ancient Greece, where it was made with various greens and herbs, showcasing the abundance of the land. Serve it warm with a side of tzatziki sauce for an authentic experience!
Ingredients
- Phyllo pastry sheets
- 1 package (about 1 pound)
- Olive oil
- 1/2 cup, divided
- Onion
- 1 medium, finely chopped
- Garlic
- 2 cloves, minced
- Fresh spinach
- 10 ounces, chopped (can use frozen, thawed, and drained)
- Feta cheese
- 8 ounces, crumbled
- Fresh dill
- 1/4 cup, chopped (or 1 tablespoon dried dill)
- Egg
- 1, beaten
- Salt
- 1/2 teaspoon
- Black pepper
- 1/4 teaspoon
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
- Add the chopped spinach to the skillet and cook until wilted. If using frozen spinach, ensure it is thoroughly drained. Remove from heat and let cool for a few minutes.
- In a mixing bowl, combine the cooled spinach mixture, crumbled feta cheese, chopped dill, beaten egg, salt, and pepper. Mix well to combine all the ingredients evenly.
- Brush a 9x13 inch baking dish with olive oil. Layer half of the phyllo pastry sheets in the dish, brushing each sheet lightly with olive oil before adding the next.
- Spread the spinach and feta mixture evenly over the phyllo pastry layers.
- Layer the remaining phyllo pastry sheets on top of the filling, brushing each sheet with olive oil as before.
- Brush the top layer with olive oil and use a sharp knife to score the top into squares or triangles, allowing steam to escape during baking.
- Bake in the preheated oven for 35-40 minutes, or until golden brown and crispy. Keep an eye on it to prevent burning.
- Remove from the oven and let cool for a few minutes before serving. Cut into squares or triangles and serve warm.
Tips
- For added flavor, consider mixing in some fresh parsley or mint with the filling.
- Spanakopita can be made ahead of time and stored uncooked in the refrigerator. Just bake it when you're ready to serve!
- Serve with a side of tzatziki sauce, made by mixing Greek yogurt, grated cucumber, garlic, lemon juice, and fresh dill for a refreshing dip.
Dietary Information
Servings: 8 Dish Type: Appetizer Prep Time: 20 minutes Cook Time: 40 minutes Calories: 290 Fat: 18g Carbs: 25g Protein: 7g Sodium: 300mg Sugar: 2g
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