Spanakopita is a traditional Greek pastry filled with a delicious mixture of spinach, feta cheese, and aromatic herbs, all encased in crispy, golden phyllo dough. This savory pie is a staple in Greek cuisine and is perfect as an appetizer, side dish, or even a main course. The combination of flaky layers and rich, cheesy spinach filling makes Spanakopita an irresistible treat for any occasion. In this recipe, we will guide you through the process of making the perfect Spanakopita with easy-to-follow steps and expert tips.
Ingredients:
- 1 pound fresh spinach, washed and chopped
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese (optional for extra creaminess)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 eggs, lightly beaten
- 1/2 cup unsalted butter, melted
- 1/2 cup olive oil (for brushing phyllo layers)
- 1 pound phyllo dough, thawed if frozen
Instructions:
- Prepare the Filling: Heat olive oil in a pan over medium heat. Add the chopped onion and sauté until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Cook the Spinach: Add the chopped spinach to the pan and cook until wilted, stirring occasionally. Remove excess moisture by draining in a colander or squeezing with a clean kitchen towel. Let it cool slightly.
- Mix the Ingredients: In a large bowl, combine the cooked spinach, feta cheese, ricotta cheese (if using), chopped dill, chopped parsley, salt, black pepper, and nutmeg. Stir well to mix.
- Add the Eggs: Once the mixture has cooled, add the beaten eggs and mix thoroughly. This helps bind the filling together.
- Prepare the Phyllo Dough: Preheat the oven to 350°F (175°C). Brush a baking dish with melted butter or olive oil. Unroll the phyllo dough and cover it with a damp cloth to prevent drying.
- Layer the Phyllo Sheets: Place one sheet of phyllo dough in the prepared baking dish and brush it lightly with a mixture of melted butter and olive oil. Repeat this process, layering about 8-10 sheets.
- Add the Spinach Filling: Evenly spread the spinach and cheese mixture over the phyllo layers in the dish.
- Top with More Phyllo: Continue layering phyllo sheets over the filling, brushing each with the butter-oil mixture. Use another 8-10 sheets to create a crispy top layer.
- Seal and Score the Pastry: Tuck in the edges and brush the top layer with extra butter. Using a sharp knife, gently score the top layer into squares or triangles to make cutting easier after baking.
- Bake to Perfection: Place the Spanakopita in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and crispy.
- Cool and Serve: Allow the Spanakopita to cool for 10-15 minutes before cutting along the pre-scored lines. Serve warm and enjoy this authentic Greek delicacy!
Spanakopita is best enjoyed fresh out of the oven, but it also makes a great leftover meal. You can store it in an airtight container in the refrigerator for up to three days and reheat it in the oven for optimal crispiness. This dish pairs wonderfully with Greek yogurt, tzatziki sauce, or a fresh Greek salad. Whether you’re making it for a family gathering or just indulging in a homemade treat, this Spanakopita recipe will surely impress everyone with its delightful combination of flavors and textures.