Spanakopita Recipe
Greek spinach pie made with layers of phyllo pastry and feta cheese.
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Ingredients
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Filling
Pastry
Method
Filling Preparation
- 1
Prepare the Spinach
Wash the fresh spinach thoroughly and remove any tough stems. Chop the spinach coarsely.
- 2
Cook the Spinach
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped spinach and cook until wilted, about 3-5 minutes. Remove from heat and let cool.
- 3
- 4
Mix the Filling
In a large mixing bowl, combine the cooled spinach, sautéed onion and garlic, crumbled feta cheese, eggs, dill, salt, and black pepper. Mix until well combined.
Assembling the Spanakopita
- 5
Prepare the Phyllo Pastry
Preheat your oven to 375°F (190°C). Melt the butter and mix with 1 tablespoon of olive oil. Lay out the phyllo pastry sheets and cover with a damp cloth to prevent drying.
- 6
- 7
Fill and Fold
Spread the spinach filling evenly along one edge of the layered pastry. Fold the sides over the filling and roll it tightly into a log shape.
- 8
Final Layering
Place the rolled spanakopita seam-side down on a baking sheet lined with parchment paper. Brush the top with the remaining butter-oil mixture and repeat the process for the remaining sheets and filling.
Baking
- 9
Bake the Spanakopita
Bake in the preheated oven for 30-40 minutes, or until the phyllo is golden brown and crispy.
- 10
Cool and Serve
Remove from the oven and let cool for a few minutes before slicing. Serve warm or at room temperature.
