Greek Bakery Delights
A classic Greek savory pie, Spanakopita features a delicious filling of spinach, feta cheese, onions, and herbs, all wrapped in crispy, flaky phyllo dough. Perfect as an appetizer, side dish, or light meal.
Ingredients
- 1 pound fresh spinach washed and chopped
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 cup feta cheese crumbled
- 1/2 cup ricotta cheese optional
- 2 large eggs lightly beaten
- 1/4 cup fresh dill chopped
- 1/4 cup fresh parsley chopped
- 1/4 teaspoon nutmeg
- 1 package (1 lb) phyllo dough thawed
- 1/2 cup unsalted butter melted
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Sauté onion in olive oil until translucent, about 5 minutes. Add garlic and cook for 1 minute more.
- Add spinach to the pan, cooking until wilted. Remove from heat and drain thoroughly, squeezing out excess water.
- In a large bowl, combine cooled spinach mixture, feta cheese, ricotta (if using), eggs, dill, parsley, nutmeg, salt, and pepper. Mix well.
- Unroll phyllo dough. Keep it covered with a damp cloth to prevent drying out.
- Place one sheet of phyllo in the prepared baking dish, letting it hang over the edges. Brush lightly with melted butter. Repeat with 7-9 more sheets, layering and brushing each with butter.
- Spread the spinach and cheese filling evenly over the phyllo layers.
- Layer the remaining phyllo sheets on top of the filling, brushing each with melted butter. Fold the overhanging phyllo edges inwards and brush with more butter.
- Score the top layers of phyllo into serving-sized squares or diamonds (do not cut all the way through).
- Bake for 50-60 minutes, or until golden brown and crispy.
- Let cool for 10-15 minutes before slicing and serving.
Notes
Ensure spinach is thoroughly drained to prevent a watery filling. Brushing each phyllo layer with butter is key for flakiness. For an extra rich flavor, you can add a pinch of nutmeg to the spinach mixture. Serve warm or at room temperature.