Spanakopita is a traditional Greek savory pie known for its delicious combination of flaky phyllo pastry and a flavorful spinach and cheese filling. Whether served as an appetizer, a side dish, or even a main course, this savory pie is a versatile crowd-pleaser. Its layers of crisp, buttery pastry paired with a creamy, cheesy spinach filling create the perfect balance of texture and taste. If you’re looking for a delicious homemade dish that’s both light and satisfying, Spanakopita is sure to hit the spot. Let’s dive into this easy-to-follow recipe and bring a taste of Greece to your kitchen.
Ingredients
For the Filling:
- 1 pound (450g) fresh spinach, washed and chopped
- 1 cup feta cheese, crumbled
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 2 large eggs, beaten
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- ¼ teaspoon nutmeg (optional)
For the Pastry:
- 1 package phyllo dough (thawed if frozen)
- ½ cup melted butter or olive oil
Instructions
Prepare the Filling:
- Sauté the Onion and Garlic:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing them until the onion becomes translucent and fragrant (about 3-5 minutes).
- Cook the Spinach:
- Add the chopped spinach to the skillet and cook until it wilts and the liquid has mostly evaporated (about 4-5 minutes). Remove from heat and let the spinach mixture cool slightly.
- Mix the Cheese and Spinach:
- In a large mixing bowl, combine the crumbled feta, ricotta cheese, grated Parmesan, and beaten eggs. Add the cooled spinach mixture and stir well.
- For added flavor, stir in nutmeg if desired, and season with salt and pepper to taste.
Assemble the Spanakopita:
- Prepare the Phyllo Dough:
- Preheat your oven to 375°F (190°C).
- Lay out a sheet of phyllo dough on a clean surface, brushing it lightly with melted butter or olive oil.
- Place another phyllo sheet on top of the first and brush it with butter as well. Repeat this process for about 4-5 sheets.
- Add the Filling:
- Place a generous scoop of the spinach and cheese filling along one edge of the layered phyllo dough.
- Fold the sides of the phyllo dough over the filling, then roll it up like a burrito or into a triangle shape (both are common methods).
- Place the rolled spanakopita seam-side down on a baking sheet lined with parchment paper. Repeat the process with the remaining filling and phyllo sheets.
Bake the Spanakopita:
- Brush and Bake:
- Once all the spanakopita rolls are ready, brush the tops with more melted butter or olive oil.
- Bake them in the preheated oven for about 25-30 minutes, or until they turn golden brown and crispy.
- Cool and Serve:
- Let the spanakopita cool slightly before slicing.
- Serve warm, either as an appetizer, a delicious side dish, or even as a main course.
Conclusion
Spanakopita is more than just a dish—it’s a mouthwatering experience of flaky, buttery layers enveloping a savory spinach and cheese filling. This easy-to-make recipe brings out the best of traditional Greek flavors, and its versatility makes it perfect for any occasion. Whether you’re preparing it for a special dinner or a casual snack, spanakopita is a timeless classic that will leave everyone asking for seconds. Serve it with a crisp salad or a side of tzatziki, and enjoy this delightful Greek favorite with your family and friends!
