Spanakopita is a classic Greek dish that combines the earthy flavors of spinach, the richness of feta cheese, and the delicate crunch of flaky phyllo dough. This savory pastry, with its layers of greens and cheese encased in golden-brown, crispy layers, is a beloved staple of Greek cuisine. Whether served as an appetizer, a side dish, or even a light main course, Spanakopita delights the taste buds with every bite. Let’s explore how to make this delightful Greek spinach pie.
Ingredients:
- 1 pound fresh spinach, washed and chopped (or you can use frozen spinach, thawed and drained)
- 1 cup crumbled feta cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 large eggs, lightly beaten
- 1/2 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
- Salt and black pepper to taste
- 1 package phyllo dough sheets (16-18 sheets), thawed if frozen
- 1/2 cup unsalted butter, melted
- Olive oil or cooking spray for greasing the baking dish
Instructions:
- Prepare the Spinach Mixture:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until they become translucent, about 3-4 minutes.
- Add the chopped spinach to the skillet and cook until it wilts and most of the liquid evaporates, about 5-7 minutes. If using frozen spinach, make sure to squeeze out any excess moisture.
- Remove the skillet from heat and let the spinach mixture cool.
- Mix the Filling:
- In a mixing bowl, combine the wilted spinach mixture, crumbled feta cheese, ricotta cheese, Parmesan cheese, beaten eggs, dried dill (or fresh dill), salt, and black pepper. Mix well to create a uniform filling.
- Assemble the Spanakopita:
- Preheat your oven to 350°F (175°C).
- Brush a 9×13-inch baking dish with melted butter or lightly grease it with olive oil or cooking spray.
- Lay one sheet of phyllo dough in the prepared dish, letting the excess hang over the sides. Brush it lightly with melted butter.
- Continue layering and brushing each sheet with melted butter until you have about 8 sheets layered.
- Add the Spinach Filling:
- Spread the spinach and cheese mixture evenly over the layered phyllo sheets.
- Complete the Pie:
- Fold the overhanging phyllo dough back over the filling.
- Layer the remaining phyllo sheets over the top, brushing each sheet with melted butter.
- Bake and Serve:
- Using a sharp knife, cut the unbaked Spanakopita into squares or triangles.
- Bake in the preheated oven for about 45-50 minutes, or until the phyllo is golden brown and crisp.
- Remove from the oven and let it cool for a few minutes before serving.
Enjoy your homemade Spanakopita as an appetizer, side dish, or light meal!30