Did you hear the crunchiness? Spanakopita is a delicious savory Greek pie made of perfectly crispy layers of phyllo dough and a comforting filling of spinach and feta cheese. This traditional dish is a favorite for many and is perfect for any occasion, from family dinners to festive gatherings. Follow this recipe to create a delightful and authentic Spanakopita.
Ingredients
- Sheet Pan: 30×20 cm
- For the Filling:
- 600g spinach, washed and chopped
- 360g feta cheese, crumbled
- 1 onion, finely chopped
- 2 spring onions, finely chopped
- 7g dill, finely chopped
- 7g parsley, finely chopped
- 2 eggs, beaten
- Salt and pepper to taste
- For the Pastry:
- 300g phyllo pastry
- Olive oil (for brushing between layers)
Method
Preparing the Filling
- Cook the Spinach: In a large skillet over medium heat, add a drizzle of olive oil. Once the oil is hot, add the chopped onion and spring onions. Sauté until they become soft and translucent, about 5 minutes.
- Add Spinach: Gradually add the chopped spinach to the skillet. Cook until the spinach is wilted and any excess moisture has evaporated. This should take about 5-7 minutes. Remove from heat and let it cool slightly.
- Combine Ingredients: In a large bowl, combine the cooked spinach mixture with the crumbled feta cheese, dill, parsley, and beaten eggs. Season with salt and pepper to taste. Mix well until all ingredients are evenly distributed.
Preparing the Phyllo Pastry
- Prepare the Pastry Sheets: Preheat your oven to 180°C (356°F). Lay out your phyllo pastry and cover it with a damp cloth to prevent it from drying out. Brush a 30×20 cm sheet pan with olive oil.
- Layer the Phyllo: Place a sheet of phyllo pastry in the pan, letting the edges hang over the sides. Brush the sheet lightly with olive oil. Continue layering the phyllo sheets, brushing each layer with olive oil, until you have used half of the phyllo sheets.
Assembling the Spanakopita
- Add the Filling: Spread the spinach and feta filling evenly over the phyllo layers in the pan.
- Top Layer: Continue layering the remaining phyllo sheets over the filling, brushing each sheet with olive oil. Fold the overhanging edges of the phyllo over the top to seal the filling inside.
- Final Touch: Brush the top layer generously with olive oil. Using a sharp knife, score the top layer into squares or diamonds. This will make it easier to cut the Spanakopita after baking.
Baking
- Bake: Place the pan in the preheated oven and bake for 45-50 minutes, or until the phyllo pastry is golden brown and crispy.
- Cool and Serve: Once baked, remove the Spanakopita from the oven and let it cool for a few minutes. Cut along the scored lines and serve warm or at room temperature.
Tips and Variations
- Fresh Herbs: Feel free to adjust the amount of dill and parsley to your taste. Fresh herbs add a vibrant flavor to the filling.
- Cheese Options: While feta is traditional, you can mix in some ricotta cheese for a creamier texture.
- Vegetable Additions: Add some finely chopped leeks or garlic to the filling for extra flavor.
- Phyllo Handling: Keep the phyllo sheets covered with a damp cloth to prevent them from drying out and becoming brittle.
Nutritional Information
Spanakopita is a nutritious dish, packed with spinach that provides vitamins and minerals. The feta cheese adds protein and a rich, tangy flavor. Adjust portion sizes to fit your dietary needs and preferences.
Storage and Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a preheated oven at 180°C (356°F) for about 10 minutes or until warmed through. Avoid microwaving as it can make the phyllo soggy.
Spanakopita is a delightful and authentic Greek dish that combines crispy phyllo pastry with a savory spinach and feta filling. This recipe is perfect for any occasion and is sure to impress your guests with its delicious flavor and beautiful presentation.
Step-by-Step Guide to Perfect Spanakopita
- Cook the Spinach Thoroughly: Ensure that all excess moisture from the spinach has evaporated to prevent a soggy filling.
- Layer Carefully: Brush each phyllo sheet with olive oil to create a crispy, golden crust.
- Score the Top: Scoring the top layer of phyllo before baking makes it easier to cut and serve.
- Bake Until Golden: Bake until the phyllo is golden brown and crispy for the best texture.
Share the Delight
If you’ve enjoyed making and eating Spanakopita, share the recipe with your friends and family. It’s a fun and easy dish that adds a touch of Mediterranean flavor to any meal.
Final Thoughts
This Spanakopita recipe is a testament to the delicious flavors of Greek cuisine. Enjoy making and sharing this delightful dish, and savor every crispy, savory bite. Happy cooking and see you in the next recipe!
This recipe transforms simple ingredients into a gourmet dish with minimal effort. Enjoy the rich flavors and satisfying texture of Spanakopita, a delightful addition to any meal. Happy cooking!
