Spanakopita

AuthorJulia ForesekCategory, , DifficultyIntermediate
Yields12 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
For the Filling:
 1 pound fresh spinach, washed and roughly chopped (you can also use frozen spinach, thawed and well-drained)
 1 medium onion, finely chopped
 2 cloves garlic, minced
 2 tablespoons olive oil
 1/2 cup green onions, chopped
 1/2 cup fresh dill, chopped
 1/4 cup fresh parsley, chopped
 1/2 pound feta cheese, crumbled
 2 eggs, beaten
 Salt and pepper to taste
 Nutmeg (optional, a pinch for added flavor)
For the Assembly:
 1 package phyllo dough (about 20 sheets), thawed
 1/2 cup unsalted butter, melted
 1/4 cup olive oil
1

Prepare the Filling:

In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent.
Add the spinach in batches, allowing it to wilt down if using fresh. If using frozen, ensure it’s well-drained and squeeze out excess water, then add it to the skillet to combine with the onion and garlic.
Cook until all the liquid from the spinach has evaporated, then transfer the mixture to a large mixing bowl and let it cool.
Once cooled, stir in the green onions, dill, parsley, crumbled feta, and beaten eggs. Season with salt, pepper, and a pinch of nutmeg if using. Mix well.

2

Prep the Phyllo Dough:

Preheat your oven to 350°F (175°C).
Combine the melted butter with the olive oil in a bowl. Using a pastry brush, grease a 9x13 inch baking pan.
Lay one sheet of phyllo dough in the prepared pan and brush it lightly with the butter and oil mixture. Repeat with half of the phyllo sheets, brushing each sheet with the butter mixture before laying the next.

3

Assemble the Spanakopita:

Spread the spinach and feta mixture evenly over the phyllo layers.
Layer the remaining phyllo sheets on top of the filling, brushing each sheet with the butter and oil mixture as before.

4

Bake:

Before baking, score the top few layers of phyllo with a sharp knife to make serving easier after baking.
Bake in the preheated oven for about 40-45 minutes, or until the phyllo is golden brown and crispy.

5

Serve:

Let the Spanakopita cool slightly before cutting into squares or triangles along the scored lines. Serve warm or at room temperature.

Ingredients

For the Filling:
 1 pound fresh spinach, washed and roughly chopped (you can also use frozen spinach, thawed and well-drained)
 1 medium onion, finely chopped
 2 cloves garlic, minced
 2 tablespoons olive oil
 1/2 cup green onions, chopped
 1/2 cup fresh dill, chopped
 1/4 cup fresh parsley, chopped
 1/2 pound feta cheese, crumbled
 2 eggs, beaten
 Salt and pepper to taste
 Nutmeg (optional, a pinch for added flavor)
For the Assembly:
 1 package phyllo dough (about 20 sheets), thawed
 1/2 cup unsalted butter, melted
 1/4 cup olive oil

Directions

1

Prepare the Filling:

In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent.
Add the spinach in batches, allowing it to wilt down if using fresh. If using frozen, ensure it’s well-drained and squeeze out excess water, then add it to the skillet to combine with the onion and garlic.
Cook until all the liquid from the spinach has evaporated, then transfer the mixture to a large mixing bowl and let it cool.
Once cooled, stir in the green onions, dill, parsley, crumbled feta, and beaten eggs. Season with salt, pepper, and a pinch of nutmeg if using. Mix well.

2

Prep the Phyllo Dough:

Preheat your oven to 350°F (175°C).
Combine the melted butter with the olive oil in a bowl. Using a pastry brush, grease a 9x13 inch baking pan.
Lay one sheet of phyllo dough in the prepared pan and brush it lightly with the butter and oil mixture. Repeat with half of the phyllo sheets, brushing each sheet with the butter mixture before laying the next.

3

Assemble the Spanakopita:

Spread the spinach and feta mixture evenly over the phyllo layers.
Layer the remaining phyllo sheets on top of the filling, brushing each sheet with the butter and oil mixture as before.

4

Bake:

Before baking, score the top few layers of phyllo with a sharp knife to make serving easier after baking.
Bake in the preheated oven for about 40-45 minutes, or until the phyllo is golden brown and crispy.

5

Serve:

Let the Spanakopita cool slightly before cutting into squares or triangles along the scored lines. Serve warm or at room temperature.

Spanakopita
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