Greek Spanakopita Recipe: A Crispy Spinach and Feta Delight
With layers of crispy phyllo dough with a filling of spinach, feta cheese, and fresh herbs, spanakopita is a traditional Greek savoury pie. This recipe works well as a main course, side dish, or appetiser. It is a crowd-pleaser and surprisingly simple to prepare, thanks to its flavourful filling and golden, flaky crust!
Ingredients:
10 sheets phyllo dough (thawed if frozen)
500g fresh spinach (or frozen, drained well)
200g feta cheese, crumbled
1 small onion, finely chopped
2 cloves garlic, minced
2 eggs, lightly beaten
2 tbsp olive oil (plus extra for brushing)
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1/4 tsp nutmeg (optional)
Equipment You'll Need:
Sharp Chef's knife (used to chop onions and herbs)
Bowls for mixing
Brush for pastry (for olive oil)
Baking pan (9 x 13 in.)
Fry pan or skillet
To keep the phyllo dough moist, use a clean kitchen towel.
Time Spent Preparation: 20 minutes
Cooking Duration: 40 minutes
One hour in total
Directions:
Get the filling ready:
In a skillet, heat 1 tablespoon of olive oil over medium heat. For about three minutes, sauté the garlic and onion until they are tender. Cook the spinach until it wilts (squeeze off extra water if using frozen spinach). After transferring to a bowl and allowing it to cool somewhat, combine the feta, eggs, parsley, dill, salt, pepper, and nutmeg.
Preheat the oven at 350°F (175°C):
Before layering the phyllo dough. Apply some olive oil to the baking dish. Spread a single layer of phyllo over the borders of the dish. Apply a thin layer of oil. Continue stacking and oil-brushing four additional sheets.
Put the Filling in:
Evenly distribute the spinach-feta mixture over the layers of phyllo.
Cover with Remaining Phyllo:
Cover with the last five sheets of phyllo, lightly oiling each one. For added crispiness, brush the top with oil and fold overhanging edges inside.
Bake to perfection:
Lightly scoring the top to facilitate subsequent cutting. Bake for 35 to 40 minutes, or until crispy and golden brown. Before cutting, let it cool for ten minutes.
Nutritional Information (per serving)
Calories: 220 kcal
Carbs: 18g
Protein: 8g
Fat: 13g
Fiber: 2g
Sugar: 2g
Last Word of Advice:
Apply a good amount of olive oil to each layer of phyllo for a crispy Spanakopita. For a true Greek experience, serve warm with a side of tzatziki sauce!