Here’s a recipe for Delicious Spanakopita, the classic Greek spinach pie with a crispy, flaky filo pastry crust and a savory filling of spinach, feta, and herbs.
Ingredients:
- 1 lb (450g) fresh spinach (or 1 package frozen spinach, thawed and drained)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil (divided)
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh dill (or 1 tablespoon dried dill)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon nutmeg (optional, adds warmth)
- 1 1/2 cups feta cheese, crumbled
- 2 large eggs, beaten
- 1 package filo dough (about 16 sheets, thawed if frozen)
- 1/4 cup melted butter (or olive oil for brushing)
Instructions:
1. Prepare the Spinach Filling:
- If using fresh spinach, rinse it thoroughly, then chop it roughly. Heat a large skillet over medium heat and add about 2 tablespoons of olive oil. Add the chopped spinach (in batches if necessary) and cook it until wilted. Once wilted, let it cool slightly, then squeeze out any excess liquid.
- If using frozen spinach, thaw it and squeeze out any excess water.
- In the same skillet, heat the remaining olive oil. Add the chopped onion and cook for about 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant.
- Remove from heat and let it cool slightly. Once cooled, combine the spinach, onion, and garlic mixture in a large bowl.
2. Mix the Filling:
- To the spinach mixture, add the chopped parsley, dill, salt, pepper, and nutmeg. Stir to combine.
- Add the crumbled feta cheese and beaten eggs. Mix until everything is evenly distributed. The eggs will help bind the filling together.
3. Prepare the Filo Pastry:
- Preheat your oven to 350°F (175°C).
- Brush a 9×13-inch baking dish or similar sized pan with a little melted butter or olive oil.
- Lay one sheet of filo dough in the dish, and brush it lightly with melted butter or oil. Repeat this process, layering and brushing with butter, until you have about 6-7 layers.
4. Assemble the Spanakopita:
- Once you have your base layer, spread the spinach and feta filling evenly over the filo dough.
- Continue layering filo sheets on top of the filling, again brushing each sheet with melted butter or oil. Use about 6-7 more sheets for the top.
- Once all the filo is used up, tuck any overhanging filo around the edges of the pan to seal the filling.
5. Bake the Spanakopita:
- Using a sharp knife, lightly score the top of the spanakopita into squares or diamonds. This will help it bake evenly and make it easier to cut after cooking.
- Bake for 30-40 minutes or until the filo is golden brown and crispy.
6. Cool and Serve:
- Let the spanakopita cool for 10-15 minutes before cutting and serving. It’s delicious served warm or at room temperature.
Tips:
- Filo Dough Handling: Filo dough can dry out quickly, so always keep it covered with a damp towel while you’re working with it.
- Freezing: Spanakopita can be frozen before baking. Simply wrap it tightly and bake from frozen for 40-45 minutes at the same temperature.
Enjoy your Delicious Spanakopita, a savory, flaky treat that’s perfect as an appetizer, snack, or light meal!