Spanakopita
Traditional Greek spinach (and feta) pie.
Ingredients
For the filling
- 900 grams (2 lbs) fresh spinach, washed & chopped (or frozen, thawed & well-drained)
- 1 large red onion finely chopped
- Olive oil extra virgin
- 2 garlic cloves minced
- ¼ cup fresh dill chopped (or 2 tbsp dried dill)
- ¼ cup fresh parsley chopped
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ¼ tsp nutmeg (optional)
- 450 grams (1 lb) feta cheese crumbles (You can mix it with myzithra or ricotta for a cremier filling)
- 2 large eggs
For the phylo
- 1 package phyllo dough (16–20 sheets, thawed)
- ½ cup melted butter or olive oil
Instructions
Make the filling
- Heat olive oil in a skillet, sauté the onion for 5–7 minutes until it's soft. Add the garlic and cook for one or two more minutes.
- Stir in the spinach (in batches if fresh) until it's wilted and any liquid evaporates.
- Season with salt, pepper, and nutmeg. Stir in the chopped dill and parsley. Remove from the heat, and cool slightly.
- Add the feta (use myzithra for a Cretan-style spanakopita) and the beaten eggs. Mix well.
Assemble the pie
- Preheat the oven to 190°C (~375°F).
- Brush a baking dish with butter/olive oil.
- Layer 8 sheets of phylo, brushing each with butter/oil.
- Spread the spinach-cheese filling evenly on top.
- Cover with the remaining 8 sheets of phylo, brushing each.
- Fold in the overhanging edges, trimming any excess.
Bake
- Score the top phyllo with a sharp knife into squares or diamo
- Bake for 45–50 minutes.
- Cool for 10–15 minutes before cutting to help the filling set.
Nutrition
Calories: 250kcal
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