Spanakopita Recipe
The origins of spanakopita date back to ancient Greece, where spinach and cheese-filled pastries were popularized. Phyllo dough itself was introduced later, influenced by Ottoman cuisine. Spanakopita, as we know it today, became a cornerstone of Greek culinary tradition. It’s often prepared in large trays for family gatherings or celebrations and is beloved for its simplicity and delightful flavor.
Equipment
- Baking dish (9x13 inches)
- Large Skillet
- Mixing bowl
- Pastry brush
- Sharp knife
Ingredients
- Phyllo dough: 1 package (16 oz.), thawed
- Fresh spinach: 1 lb. (or frozen spinach, thawed and drained)
- Feta cheese: 1 cup, crumbled
- Ricotta cheese: 1/2 cup (optional for creamier texture)
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Eggs: 2 large
- Olive oil: 1/4 cup
- Butter: 1/2 cup, melted
- Salt: 1/2 tsp (adjust to taste)
- Pepper: 1/4 tsp
- Nutmeg: 1/4 tsp (optional)
- Green onions: 3, finely chopped
- Fresh dill: 1/4 cup, chopped
Instructions
- Cook the spinach: Heat a large skillet over medium heat, and add a tablespoon of olive oil. If using fresh spinach, sauté it until wilted (around 2-3 minutes).
- Drain any excess moisture and chop the spinach finely. If using frozen spinach, make sure it’s thoroughly drained and chopped.
- Sauté the aromatics: In the same skillet, add another tablespoon of olive oil, followed by the chopped onion, green onions, and garlic. Cook until the onions are soft and translucent, about 5 minutes.
- Mix the filling: In a large mixing bowl, combine the spinach, sautéed onions, garlic, feta cheese, ricotta (if using), eggs, fresh dill, salt, pepper, and nutmeg. Stir until well incorporated.
- Step 2: Layer the Phyllo DoughPreheat the oven: Set your oven to 350°F (175°C) to preheat while you work.
- Prepare the phyllo dough: Phyllo dough dries out quickly, so work fast and cover it with a damp cloth while assembling the spanakopita. Lightly brush the bottom and sides of a baking dish with melted butter or olive oil.
- Layer the dough: Place a sheet of phyllo dough in the baking dish and brush it with melted butter. Repeat this process with about 8-10 layers of dough for the base, making sure each layer is brushed with butter.
- Step 3: Assemble and BakeAdd the filling: Spread the spinach and feta mixture evenly over the layered phyllo dough.
- Top with more dough: Continue layering phyllo sheets on top of the filling, brushing each sheet with melted butter as you go. Aim for another 8-10 layers for a perfectly crispy top.
- Score the top: Using a sharp knife, lightly score the top of the dough into squares or triangles. This will make cutting easier after it’s baked.
- Bake the spanakopita: Place the dish in the preheated oven and bake for 45 minutes or until the top is golden brown and crispy.
- Cool and serve: Let the spanakopita cool for about 10 minutes before slicing and serving.