SPANAKOPITA
SPANAKOPITA
Spanakopita is a traditional Greek savory pie that combines spinach and feta cheese wrapped in crispy, flaky phyllo dough. This delicious dish is perfect as an appetizer, snack, or main course.
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Spanakopita Recipe
Spanakopita Recipe
Spanakopita is a traditional Greek savory pie that combines spinach and feta cheese wrapped in crispy, flaky phyllo dough. This delicious dish is perfect as an appetizer, snack, or main course. Here’s how to make it from scratch.
Ingredients:
For the Filling:
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 pound fresh spinach (or 1 package frozen spinach, thawed and squeezed dry)
1 cup crumbled feta cheese
1/2 cup ricotta cheese
2 large eggs, beaten
1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
1/4 cup fresh parsley, chopped
Salt and black pepper to taste
For the Phyllo Dough:
1 package (16 ounces) phyllo dough, thawed (usually found in the freezer section)
1 cup melted butter or olive oil (for brushing)
Instructions:
Instructions:
1. Prepare the Filling:
Cook Onions and Garlic:
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook until soft and translucent, about 5 minutes.
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add Spinach:
Add the spinach to the skillet and cook until wilted and most of the moisture has evaporated (if using fresh spinach).
If using frozen spinach, cook until heated through and any excess moisture has evaporated.
Combine Filling Ingredients:
Remove the skillet from heat and let the spinach mixture cool slightly.
In a large bowl, mix the spinach mixture with crumbled feta cheese, ricotta cheese, beaten eggs, dill, parsley, salt, and pepper.
2. Assemble the Spanakopita:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Prepare Phyllo Dough:
Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out.
Brush a 9x13-inch baking dish with melted butter or olive oil.
Layer Phyllo Dough:
Place one sheet of phyllo dough in the baking dish and brush lightly with melted butter or olive oil.
Continue layering and brushing with butter or olive oil, using about 8 sheets in total.
Add Filling:
Spread the spinach and feta filling evenly over the layered phyllo dough.
Top with Phyllo:
Continue layering the remaining phyllo sheets over the filling, brushing each sheet with melted butter or olive oil as before.
Use the remaining sheets to create a top layer, about 8 sheets.
Trim and Score:
Trim any excess phyllo dough hanging over the edges of the dish.
Use a sharp knife to score the top layers of phyllo into squares or diamonds to make it easier to cut after baking.
3. Bake the Spanakopita:
Bake:
Bake in the preheated oven for 40-50 minutes, or until the top is golden brown and crispy.
Cool and Serve:
Allow the Spanakopita to cool for 10-15 minutes before cutting into squares or triangles.
Serve warm or at room temperature.
Enjoy: Spanakopita can be served as an appetizer, side dish, or main course. It pairs wonderfully with a Greek salad or a light yogurt dip.
Feel free to customize your Spanakopita by adding other ingredients like sautéed mushrooms, caramelized onions, or olives to suit your taste.
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