Greek Spanakopita
Spanakopita is a delicious Greek pastry made with flaky phyllo dough filled with a mixture of spinach, feta cheese, and herbs. This savory pie is perfect as an appetizer or a main course and holds the rich culinary traditions of Greece, delivering a burst of flavor in every bite.
Equipment
- 1 Large mixing bowl
- 1 Baking dish
- 1 Pastry brush
- 1 Frying pan
Ingredients
- 1 pound fresh spinach - or 10 ounces frozen spinach, thawed and drained
- 1 cup feta cheese - crumbled
- 1/2 cup onion - finely chopped
- 1/4 cup fresh dill - chopped, or 1 tablespoon dried dill
- 2 large eggs - beaten
- 1/2 cup olive oil - for brushing
- 1 package phyllo dough - thawed
Instructions
- Preheat your oven to 375°F (190°C).
- In a frying pan, sauté the onions in a bit of olive oil until soft and translucent.
- In a large mixing bowl, combine the spinach, feta cheese, cooked onions, dill, and beaten eggs. Mix well.
- Layer 5 sheets of phyllo dough in a greased baking dish, brushing each layer with olive oil.
- Spread the spinach mixture evenly over the phyllo layers.
- Cover the filling with 5 more layers of phyllo, again brushing each layer with olive oil.
- Score the top layers into squares to make it easier to cut after baking.
- Bake for 30-35 minutes or until golden and crispy.
- Let it cool slightly before serving.
Notes
For best results, ensure the spinach is thoroughly drained to avoid a soggy filling.
You can substitute ricotta for feta for a milder flavor.
To make it vegan, replace the feta with tofu and use olive oil instead of butter to brush the phyllo layers.