Flavors of Greece A Homemade Spanakopita Recipe

Flavors of Greece: A Homemade Spanakopita Recipe

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Spanakopita, a traditional Greek savory pie, is a delightful combination of flaky phyllo pastry and a rich, flavorful filling of spinach, feta cheese, and aromatic herbs. This beloved dish is perfect as an appetizer, snack, or even a main course. Its golden-brown crust and savory interior create an irresistible treat that transports your taste buds straight to the Mediterranean. Whether you’re hosting a gathering or simply indulging in a quiet dinner at home, this Spanakopita recipe is sure to impress.

Ingredients:

For the Filling:

  • 1 pound (450g) fresh spinach (or 1 package frozen spinach, thawed and drained)
  • 1 cup (150g) feta cheese, crumbled
  • 1/2 cup (100g) ricotta cheese (optional for creaminess)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1/4 cup (15g) fresh dill, chopped (or 1 teaspoon dried dill)
  • 1/4 cup (15g) fresh parsley, chopped
  • Salt and pepper, to taste
  • 2 tablespoons olive oil

For the Pastry:

  • 1 package of phyllo dough (about 16 ounces)
  • 1/2 cup (120ml) unsalted butter, melted (or olive oil for a lighter option)
  • 1 egg, beaten (for egg wash, optional)

Instructions:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Spinach Filling:
    • If using fresh spinach, rinse and chop it coarsely. Sauté in a large skillet over medium heat until wilted. Drain excess moisture and set aside to cool.
    • In the same skillet, heat the olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute, being careful not to burn it.
    • In a mixing bowl, combine the cooled spinach, sautéed onion and garlic, crumbled feta, ricotta (if using), beaten eggs, dill, parsley, salt, and pepper. Mix well until all ingredients are fully incorporated.
  3. Prepare the Phyllo Dough:
    • Carefully unroll the phyllo dough and cover it with a damp towel to prevent it from drying out.
    • Take one sheet of phyllo and brush it lightly with melted butter. Place another sheet on top and repeat until you have 3-4 layers.
  4. Assemble the Spanakopita:
    • Place a generous portion of the spinach filling along one edge of the phyllo dough, forming a long line.
    • Carefully fold the sides of the phyllo over the filling, then roll it up tightly like a burrito. Transfer to a greased baking sheet.
    • Repeat this process until all the filling is used. You can shape them into spirals or sticks, depending on your preference.
  5. Brush and Bake:
    • If desired, brush the tops of the spanakopita with the beaten egg for a golden finish.
    • Bake in the preheated oven for about 25-30 minutes, or until the pastries are golden brown and crisp.
  6. Serve:
    • Remove from the oven and let them cool for a few minutes before serving. Enjoy warm or at room temperature, with a side of yogurt or tzatziki for dipping.

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