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.
1poundfresh spinach - or 10 ounces frozen spinach, thawed and drained
1cupfeta cheese - crumbled
1/2cuponion - finely chopped
1/4cupfresh dill - chopped, or 1 tablespoon dried dill
2large eggs - beaten
1/2cupolive oil - for brushing
1package 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.