Spanakopita, a traditional Greek spinach pie, is a savory dish that combines flaky phyllo dough with a rich, flavorful filling of spinach, feta cheese, and aromatic herbs. This beloved Mediterranean dish is perfect for family dinners, gatherings, or even as a vegetarian main course. Follow this easy recipe to create an authentic Spanakopita that will impress your guests with its crispy layers and delicious taste.
Ingredients :
To make a classic Spanakopita, you’ll need the following ingredients (serves 8):
1 lb (450 g) fresh spinach
1 cup crumbled feta cheese
1/2 cup ricotta cheese
1/4 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
1 medium onion, finely chopped
2 cloves garlic, minced
2 large eggs, lightly beaten
1/4 cup olive oil, plus extra for brushing
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground nutmeg
12–16 sheets phyllo dough, thawed
1/2 cup unsalted butter, melted (for brushing)
Method :
Prepare the Spinach Filling :
Set the oven temperature to 175°C (350°F).For around five minutes, sauté the onion and garlic until they are tender and transparent. Cook for 3 to 4 minutes, or until the spinach has wilted, after adding fresh spinach or frozen spinach that has been thawed and drained. Take off the heat and let it cool a little.
Combine the Filling Ingredients :
The chilled spinach combination, feta and ricotta cheeses, eggs, parsley, dill, salt, pepper, and nutmeg should all be combined in a large mixing basin. Blend the ingredients together by thoroughly mixing them. Taste and adjust the seasoning as needed.
Assemble the Greek Spinach Pie :
Apply melted butter lightly to a 9 × 13-inch baking dish. Place one phyllo dough sheet in the dish, letting the edges hang over, and brush lightly with butter. Layer 5–7 additional phyllo sheets, brushing each with butter. Evenly spread the spinach-feta filling over the phyllo base.
Add the Top Phyllo Layers :
Cover the filling with 6–8 additional sheets of phyllo, coating each with melted butter. Any extra phyllo around the edges should be cut off or folded in. Using a sharp knife, gently score the top layers into squares or triangles for easier slicing after baking.
Bake the Spanakopita :
Bake in the preheated oven for 40–45 minutes, until the phyllo is golden and crisp.