Spanakopita is a delicious Greek pastry made with flaky phyllo dough and a flavorful filling of spinach, feta cheese, and herbs. It’s savory, crispy, and so satisfying, perfect as a snack, appetizer, or even a light meal. Here’s how you can make your own spanakopita at home!
Ingredients:
For the Filling:
- 1 lb fresh spinach (or 1 package of frozen spinach, thawed and drained)
- 1/2 cup onion, finely chopped
- 2 tbsp olive oil (for sautéing)
- 2 cloves garlic, minced
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese (optional, for a creamier filling)
- 2 large eggs, beaten
- 2 tbsp fresh dill (or 1 tbsp dried dill)
- 1/4 tsp ground nutmeg (optional, but adds a nice flavor)
- Salt and pepper to taste
For the Phyllo Dough Layers:
- 1 package phyllo dough (usually found in the frozen section, thawed overnight in the fridge)
- 1/2 cup melted butter (or olive oil) for brushing the phyllo sheets
Instructions:
1. Prepare the filling:
- If using fresh spinach: Rinse and roughly chop the spinach. Heat a large skillet over medium heat and add the olive oil. Sauté the onion for about 2-3 minutes until softened, then add the garlic and cook for another minute.
- Add the spinach to the skillet in batches, stirring until the spinach wilts and cooks down. Once the spinach is cooked, transfer it to a colander and press out any excess moisture. Let it cool slightly.
- If using frozen spinach: Thaw and drain the spinach well (press out as much moisture as you can with paper towels). Then, proceed with sautéing the onion and garlic as above, and mix the spinach in with the sautéed ingredients.
- In a large bowl, combine the cooked spinach mixture, crumbled feta cheese, ricotta (if using), eggs, dill, nutmeg, and salt and pepper. Stir everything together until the mixture is well combined. Set aside.
2. Prepare the phyllo dough:
- Preheat your oven to 375°F (190°C).
- Brush a 9×13-inch baking dish with some of the melted butter or olive oil.
- Lay one sheet of phyllo dough in the dish, making sure it covers the entire surface. Brush the phyllo sheet lightly with more butter or oil.
- Repeat this process, layering and brushing each sheet with butter or oil. You’ll want about 6-8 sheets layered at the bottom. (This will create a crispy, flaky bottom layer).
3. Assemble the spanakopita:
- Once you’ve created your bottom layer of phyllo, spread the spinach filling evenly over the phyllo dough.
- Now, continue layering the remaining phyllo sheets on top of the filling, brushing each sheet with butter or oil as you go. Layer about 6-8 more sheets on top.
- Once you’ve used all the phyllo dough, trim any excess hanging over the edges of the pan. Fold in the edges to create a neat border, and then brush the top layer of phyllo with more butter.
4. Bake:
- Use a sharp knife to score the top layers of phyllo in a diamond or square pattern (this helps it bake evenly and makes it easier to slice later).
- Bake for 30-40 minutes, or until the top is golden brown and crispy. The filling should be hot and set.
5. Serve:
- Let the spanakopita cool for a few minutes before slicing. Serve warm or at room temperature. It’s delicious on its own or with a side of tzatziki sauce for dipping.
Tips:
- Phyllo dough handling: Phyllo dough can be delicate, so work quickly and cover any unused sheets with a damp towel to prevent them from drying out.
- Make it ahead: You can prepare the spanakopita ahead of time and refrigerate it before baking. Just make sure to let it come to room temperature before baking.
- Add other herbs: Fresh parsley or mint can be added to the filling for extra flavor, if you like.
Spanakopita is a great dish for a party, as an appetizer, or even for a light dinner. The crispy, flaky crust combined with the creamy, flavorful spinach filling is irresistible! Would you like to try making it or add any twists of your own?
