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Spanakopita: A Delicious Greek Spinach Pie Recipe That Will Amaze You Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 86 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Main Course, Appetizer
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegetarian

Description

Spanakopita is a classic Greek spinach pie featuring layers of crispy phyllo dough filled with a savory mixture of spinach, fresh herbs, feta cheese, and eggs. This vegetarian dish is perfect as a flavorful main course or appetizer and boasts a delightful combination of textures and Mediterranean flavors.

Ingredients

Vegetable Filling

  • 1 pound fresh spinach (washed and chopped) or 10 ounces frozen spinach (thawed and drained)
  • 1 tablespoon olive oil
  • 1 small yellow onion (finely chopped)
  • 2 green onions (sliced)
  • 2 garlic cloves (minced)
  • ½ cup chopped fresh dill
  • ¼ cup chopped fresh parsley

Cheese Mixture

  • 8 ounces feta cheese (crumbled)
  • 2 large eggs (beaten)
  • Salt and pepper to taste

Phyllo Layers

  • 1 package phyllo dough (16 sheets, thawed)
  • ½ cup unsalted butter (melted)

Instructions

  1. Prepare the Spinach: Preheat the oven to 350°F (175°C). If using fresh spinach, sauté it in a dry skillet over medium heat until wilted. Allow it to cool slightly, then firmly squeeze out all excess moisture. If using frozen spinach, ensure it is fully thawed and well-drained to prevent sogginess in the filling.
  2. Sauté the Onions and Garlic: In a skillet, heat the olive oil over medium heat. Add the finely chopped yellow onion and sliced green onions, cooking until they soften and become translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute. Remove from heat and let cool slightly.
  3. Mix the Filling: In a large mixing bowl, combine the prepared spinach, sautéed onion and garlic mixture, chopped fresh dill, chopped fresh parsley, crumbled feta cheese, and beaten eggs. Season lightly with salt and freshly ground black pepper, keeping in mind that feta is naturally salty. Mix everything thoroughly until well combined.
  4. Prepare the Phyllo Layers: Unroll the thawed phyllo dough and cover it with a lightly damp towel to keep it from drying out. Brush a 9×13-inch baking dish with melted butter. Place 8 phyllo sheets in the bottom of the dish, brushing each sheet generously with melted butter before layering the next one.
  5. Add Filling and Top Layers: Evenly spread the spinach and feta filling over the buttered phyllo layers. Then cover the filling with the remaining 8 phyllo sheets, again brushing each sheet with melted butter. Trim or tuck in any excess dough around the edges to create a neat pie.
  6. Score and Bake: Using a sharp knife, lightly score the top phyllo layer into squares or diamond shapes. Bake in the preheated oven for 45 to 50 minutes, or until the phyllo is golden brown and crisp.
  7. Cool and Serve: Remove the spanakopita from the oven and allow it to cool for about 10 minutes. This resting time helps the filling to set, making it easier to slice and serve. Enjoy warm or at room temperature.

Notes

  • Spanakopita can be prepared ahead of time and reheated; leftovers keep well in the fridge for up to 3 days.
  • For individual servings, you can make spanakopita triangles using the same filling and phyllo dough.
  • If using frozen spinach, be sure to press out as much moisture as possible to avoid a soggy pie.
  • Brush phyllo sheets gently and consistently with butter to ensure a flaky, crisp crust.

Find it online: https://slsrecipes.com/spanakopita-a-delicious-greek-spinach-pie-recipe-that-will-amaze-you-recipe/