Description
Authentic Greek Spanakopita is a savory spinach and feta pie made with layers of crisp phyllo dough filled with a flavorful mixture of spinach, herbs, onions, and creamy feta cheese. This traditional dish is baked to golden perfection, making it a delicious and healthy appetizer or main course option.
Ingredients
Scale
Filling
- 1 pound (500 g) frozen spinach, thawed and water squeezed out
- 1 medium onion, finely chopped or 3-4 spring onions (white parts only), chopped
- 2 tablespoons olive oil (plus more for brushing the phyllo)
- 3 tablespoons chopped parsley
- 2 tablespoons chopped dill
- 1/4 cup chopped fresh mint (or 2 tablespoons dry mint)
- 1/4 teaspoon nutmeg
- 1 teaspoon sugar
- 10-12 ounces (280-340 g) feta cheese, crumbled and grated
- 2-3 medium eggs (or 2 large eggs)
Phyllo Layer
- 12 sheets phyllo dough
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit (180 degrees Celsius) to prepare for baking the spanakopita.
- Sauté onions: In a medium pan, heat one tablespoon of olive oil over medium heat. Add the finely chopped onion or white parts of spring onions and cook until soft and translucent.
- Cook spinach: To the sautéed onions, add the thawed, drained spinach. Cook for a few minutes, stirring occasionally, until heated through.
- Add herbs and seasoning: Mix in the chopped parsley, dill, fresh mint, nutmeg, and sugar. Sauté the mixture for an additional 2-3 minutes to meld the flavors, then remove the pan from heat and allow the mixture to cool.
- Prepare feta and eggs: Grate half of the feta cheese and crumble the rest. In a small bowl, beat the eggs, then combine with the feta cheese. Add this mixture along with one more tablespoon of olive oil into the cooled spinach mixture. Stir thoroughly to blend all ingredients evenly.
- Layer the phyllo: Brush a 10 x 15-inch baking pan with olive oil. Lay one sheet of phyllo dough in the pan and brush the surface lightly with olive oil. Repeat this process with 5 additional phyllo sheets, brushing each layer with olive oil to ensure crispness and prevent drying out.
- Add filling: Evenly spread the spinach and feta filling over the layered phyllo sheets in the baking pan.
- Top with phyllo: Cover the filling with the remaining 6 phyllo sheets, brushing each sheet with olive oil. Trim or fold the excess phyllo hanging over the edges of the pan neatly inside.
- Score the top: Using a sharp knife, lightly score the top phyllo layer into 10-12 portions without cutting all the way through, just partially slicing the top layers for easier serving after baking.
- Bake: Place the pan in the preheated oven and bake for about 40 minutes, or until the phyllo turns a deep golden brown and crispy.
- Cool and serve: Remove the spanakopita from the oven and let it cool slightly in the pan. Cut into the scored portions and serve warm or at room temperature. For extra crispiness, reheat briefly before serving if desired.
Notes
- This recipe is the authentic Greek version of spanakopita, highlighting fresh herbs and feta in a crispy phyllo crust.
- Make sure to thoroughly squeeze out water from the spinach to avoid a soggy filling.
- Phyllo dough becomes brittle quickly, so keep the sheets covered with a damp towel while assembling.
- Spanakopita can be enjoyed warm or at room temperature and makes a great appetizer, side dish, or light meal.
- Leftovers can be refrigerated and reheated in the oven to maintain crisp phyllo.
Nutrition
- Serving Size: 1 piece
- Calories: 252 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 65 mg
