Spanakopita is a traditional Greek dish consisting of layers of flaky phyllo pastry filled with spinach and usually feta or white cheese, onions, eggs and various herbs and spices.
Spanakopita is a versatile dish that can be enjoyed in various forms. While the classic version features spinach and feta cheese as the main filling ingredients.
There are many variations that incorporate additional ingredients such as leeks, scallions, ricotta cheese, or even meat like ground lamb or beef. Spanakopita can be served as a main course, specially when made in a larger pan and cut into squares or individual triangles for appetizers or snacks.
Its crispy golden exterior and flavorful savory filling make it a favorite among both vegetarians and meat lovers.
Ingredients
1 pound (500 g) frozen spinach thawed
1 medium onion finely chopped or 3-4 spring onions chopped only white parts
2 tablespoons olive oil plus more for brushing the phyllo
3 tablespoons chopped parsley
2 tablespoons chopped dill
1/4 cup chopped fresh mint
1/4 teaspoon nutmeg
1 teaspoon sugar
10-12 ounces (280-340 g) crumbled and grated feta
3 eggs
12 phyllo sheets
Instructions
Preheat oven at 350 degrees Fahrenheit (180 Celsius)
Heat a medium pan with one tablespoon olive oil.
Sauté the onions until soft. Add the spinach (make sure you have squeezed out the water).
Sauté spinach with onion for a few minutes. Add the herbs, nutmeg and sugar and sauté for 2-3 minutes more. Set aside and let it cool.
Grate half of the feta and crumble the rest.
In a small bowl beat the egg and add the feta. Add the egg mixture to the spinach and add the other tablespoon of olive oil.
Mix so that all the ingredients are blended.
Brush a pan that is about 10 X 15 inches with olive oil. Place a sheet of phyllo in the pan and brush with olive oil.
Repeat with 5 more phyllo sheets.
Spread the spinach mixture evenly.
Cover with 6 more phyllo sheets brushing each one with olive oil.
Cut the phyllo hanging over the pan or roll in.
Score the top with a knife (do not cut all the way through, just through the top phyllo sheets) for about 10-12 pieces.
Bake for about 40 minutes until phyllo is golden.
Remove from oven and let the pita cool.
Cut in pieces. Enjoy at room temperature or if you want the phyllo crunchy, warm in the oven before serving.
Using with Phyllo
Most likely your phyllo will be frozen.
So, make sure you defrost in the refrigerator before using.
Do not open the package before it has defrosted. Once it is defrosted, and you open the package do not attempt to pick up a sheet of it has not defrosted completely as it will break.
Now that you are ready to work with make sure that you keep it covered completely with a damp kitchen towel, work with one sheet at a time.
Make sure most of the surface of the phyllo is covered with olive oil, otherwise you will have a paper like texture not a crispy one.
Make Ahead and Storing Spanakopita.
Spanakopita is one of those dishes that are easy to make ahead and store.
There are 2 ways:
You can assemble the pie, wrap it in plastic wrap and freeze it. When you are ready to bake it, just remove from the freezer and bake, and you will have freshly baked pie to serve.
Another way, is to assemble the pie, bake it, let it cool completely, cut it in pieces, wrap and freeze. When you are ready to serve, just heat up the pieces at 325 until warm and crispy and serve.
Enjoy!
