Greek Spanakopita

This Greek Spanakopita recipe is a delightful blend of fresh spinach, herbs, and feta cheese encased in crispy, golden phyllo dough. Spanakopita is a traditional Greek savory pie that’s perfect as an appetizer, side dish, or even a light meal. With layers of flaky pastry and a rich, flavorful filling, this dish is sure to impress.

Appliances and Special Utensils

• Oven
• Large skillet (large frying pan)
• Baking dish (baking dish)
• Mixing bowls (mixing bowls)
• Pastry brush (pastry brush)
• Sharp knife (sharp knives, chef knife)
• Cutting board (cutting board)

Ingredients

• 1 lb fresh spinach, chopped
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 4 green onions, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 2 tbsp olive oil
• 10 oz feta cheese, crumbled
• 2 large eggs, lightly beaten
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 package phyllo dough, thawed
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C).

2. Cook Spinach: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute. Add the spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool.

3. Prepare Filling: In a large mixing bowl, combine the cooked spinach mixture, green onions, parsley, dill, feta cheese, beaten eggs, salt, and pepper. Mix well until all ingredients are evenly distributed.

4. Layer Phyllo Dough: Brush the bottom and sides of the baking dish with melted butter. Place one sheet of phyllo dough in the dish, allowing the edges to hang over the sides. Brush the phyllo sheet with melted butter. Repeat this process, layering and buttering each sheet, until you have used half of the phyllo dough.

5. Add Filling: Spread the spinach and feta mixture evenly over the phyllo layers in the baking dish.

6. Top with Phyllo: Continue layering the remaining phyllo sheets on top of the filling, brushing each sheet with melted butter as you go. Once all sheets are layered, fold the overhanging edges over the top and brush with butter.

7. Score Phyllo: Using a sharp knife, score the top layers of phyllo into squares or diamond shapes to make cutting easier after baking.

8. Bake: Bake in the preheated oven for 45-50 minutes, or until the phyllo is golden brown and crispy.

9. Cool and Serve: Allow the spanakopita to cool for about 10 minutes before cutting and serving. Enjoy your delicious, homemade Greek Spanakopita!