Spanakopita Recipe

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Spanakopita Recipe

Ingredients

For the Filling:

  • 1 kg (2.2 lbs) fresh spinach, washed and chopped
  • 2 large onions, finely chopped
  • 4 spring onions, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup fresh dill, chopped
  • 1/2 cup fresh parsley, chopped
  • 500g (1.1 lbs) feta cheese, crumbled
  • 2 large eggs, lightly beaten
  • Salt and black pepper to taste
  • 1/2 cup olive oil

For the Phyllo Pastry:

  • 1 package of phyllo dough (about 12-14 sheets)
  • 1 cup melted butter or olive oil (for brushing the phyllo sheets)

Instructions

  1. Prepare the Filling:
    1. In a large pan, heat some olive oil over medium heat. Add the onions and spring onions, and sauté until they are soft and translucent.
    2. Add the garlic and sauté for another minute until fragrant.
    3. Add the chopped spinach in batches, stirring until wilted and most of the liquid has evaporated.
    4. Remove the pan from the heat and let the spinach mixture cool slightly.
    5. Once cooled, transfer the spinach mixture to a large bowl. Add the dill, parsley, crumbled feta cheese, and beaten eggs. Mix well.
    6. Season with salt and pepper to taste. Be cautious with the salt, as feta cheese is already salty.
  2. Assemble the Spanakopita:
    1. Preheat your oven to 180°C (350°F).
    2. Lightly grease a baking dish or a large baking sheet.
    3. Take one sheet of phyllo dough and place it in the baking dish, letting the edges hang over the sides. Brush it with melted butter or olive oil.
    4. Repeat this process, layering 6-7 sheets of phyllo, each brushed with butter or oil.
    5. Spread the spinach filling evenly over the phyllo layers.
    6. Cover the filling with another 6-7 layers of phyllo sheets, each brushed with butter or oil.
    7. Tuck the overhanging phyllo edges into the sides of the dish to create a neat seal.
    8. Brush the top layer generously with butter or oil.
  3. Bake the Spanakopita:
    1. Using a sharp knife, score the top layer of the phyllo into squares or diamonds to make it easier to cut after baking.
    2. Bake in the preheated oven for about 45-50 minutes, or until the phyllo is golden brown and crisp.
    3. Remove from the oven and let it cool slightly before cutting into pieces.

Benefits

  • Nutrient-Rich: Spanakopita is packed with vitamins and minerals from spinach, such as vitamin A, vitamin C, iron, and calcium.
  • High in Protein: The feta cheese and eggs add a good amount of protein to this dish.
  • Versatile: Spanakopita can be served as a main dish, appetizer, or side dish.
  • Make-Ahead: You can prepare the filling and assemble the pie ahead of time, then bake it when you’re ready to serve.

Enjoy your delicious homemade spanakopita!

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