Spanakopita is a classic Greek dish known for its flaky, golden phyllo pastry and rich, savory filling. The filling is traditionally made with a mixture of fresh spinach, feta cheese, onions or scallions, and herbs such as dill or parsley. The combination of these ingredients gives spanakopita its distinctive flavor—earthy from the spinach, tangy from the feta, and aromatic from the herbs.
Here’s a step-by-step guide to making spanakopita:
Ingredients:
- 1 lb (450g) fresh spinach (or 10 oz frozen spinach, thawed and drained)
- 1/2 lb (225g) feta cheese, crumbled
- 1/2 cup ricotta cheese (optional, for creaminess)
- 1 large onion, finely chopped
- 4-5 scallions, chopped
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 1/4 cup fresh dill, chopped (or 1 tbsp dried dill)
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- 1/2 cup olive oil (or melted butter, for brushing the phyllo)
- 1 package of phyllo dough (usually 16 oz, thawed if frozen)
Instructions:
- Preheat your oven to 350°F (175°C).
- Prepare the spinach: If using fresh spinach, wash it thoroughly, then blanch in boiling water for 1-2 minutes until wilted. Drain well and squeeze out any excess water. Chop the spinach finely. If using frozen spinach, ensure it’s thawed and all excess water is drained.
- Sauté the onions and garlic: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onions and scallions, cooking until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Mix the filling: In a large bowl, combine the spinach, sautéed onions and garlic, crumbled feta, ricotta (if using), beaten eggs, dill, parsley, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Assemble the spanakopita:
- Brush a 9×13-inch baking dish with olive oil.
- Lay one sheet of phyllo dough in the dish, allowing the edges to hang over the sides. Brush the sheet lightly with olive oil.
- Continue layering the phyllo sheets, brushing each with olive oil, until you have about 8-10 layers.
- Spread the spinach mixture evenly over the phyllo layers.
- Cover the filling with another 8-10 layers of phyllo dough, brushing each layer with olive oil.
- Fold any overhanging edges of the phyllo back over the top and brush the top layer generously with more olive oil.
- Bake: Score the top layers of the phyllo into squares or diamonds with a sharp knife (this will make it easier to cut after baking). Bake in the preheated oven for 45-50 minutes, or until the phyllo is golden brown and crisp.
- Serve: Allow the spanakopita to cool slightly before cutting and serving. It can be enjoyed warm or at room temperature, often as an appetizer, side dish, or even a main course with a salad.
Spanakopita is a wonderful blend of textures and flavors, with the crispiness of the phyllo balancing the creamy, savory filling. It’s perfect for a dinner party or a family meal, and it also makes for great leftovers!
