Spanakopita, a beloved Greek dish, is a savory pie made with layers of flaky phyllo pastry filled with a delicious mixture of spinach, feta cheese, onions, and herbs. This iconic dish showcases the flavors of Greece with its crisp exterior and flavorful interior, making it perfect as an appetizer, side dish, or even a light meal. This recipe will guide you through making Spanakopita from scratch, allowing you to enjoy a taste of Greek tradition in your own kitchen.

Ingredients

• 1 pound (450g) fresh spinach, washed and chopped (or 10 oz frozen spinach, thawed and squeezed dry)
• 1/2 cup chopped green onions or scallions
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh parsley
• 1/2 pound (225g) feta cheese, crumbled
• 1 cup ricotta cheese or cottage cheese
• 2 eggs, lightly beaten
• Salt and pepper, to taste
• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 pound (about 1/2 package) phyllo dough sheets, thawed if frozen
• Olive oil, for brushing

Instructions

1. Prepare the Filling

• If using fresh spinach, wash thoroughly and chop finely. If using frozen spinach, thaw completely and squeeze out excess water using a clean kitchen towel.
• In a large mixing bowl, combine the spinach, chopped green onions, dill, parsley, crumbled feta cheese, ricotta or cottage cheese, and beaten eggs. Season with salt and pepper to taste. Mix well until all ingredients are evenly distributed.

2. Assemble the Spanakopita

• Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or olive oil.
• Unroll the phyllo dough sheets carefully and cover them with a damp kitchen towel to prevent them from drying out.
• Place one sheet of phyllo dough in the prepared baking dish and brush it lightly with melted butter or olive oil. Repeat with 5 more sheets, brushing each layer with butter or oil.
• Spread half of the spinach and cheese filling evenly over the phyllo dough.
• Continue layering the remaining phyllo sheets on top of the filling, brushing each sheet with butter or oil as before.
• Spread the remaining spinach and cheese filling over the final phyllo layer.

3. Bake the Spanakopita

• Fold any overhanging phyllo edges over the top to create a neat border. Brush the top layer with melted butter or olive oil.
• Using a sharp knife, score the top layers of phyllo into squares or diamonds (this helps when cutting after baking).
• Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and crisp.
• Remove from the oven and let it cool for 10-15 minutes before slicing and serving.

Tips for Success

• Phyllo Handling: Work quickly with phyllo dough and keep it covered with a damp towel to prevent drying out.
• Filling Consistency: Ensure the spinach is well-drained to prevent the Spanakopita from becoming soggy.
• Storage: Spanakopita can be stored in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness.

Variations

• Individual Triangles: Make smaller Spanakopita triangles by folding the phyllo dough and filling into triangles instead of layers.
• Herb Substitutions: Experiment with different herbs like mint or basil for a unique flavor twist.

Conclusion

Spanakopita is a delightful Greek dish that combines the freshness of spinach with the richness of feta cheese and the crispiness of phyllo pastry. Whether served as an appetizer or a main dish, its flavors and textures are sure to impress. Try this authentic Spanakopita recipe and bring a taste of Greece to your table!

Explore more Mediterranean-inspired recipes by clicking HERE or HERE. Enjoy exploring the rich flavors of the Mediterranean in your own kitchen!