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:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- 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.
- 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.
- 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.
- 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.
- 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.