Spanakopita Recipe

Time1h

Serves8

Spinach, leeks, feta, & dill, wrapped with crispy phyllo.

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Ingredients

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1
Prepare the Filling
Heat olive oil in a large skillet over medium heat. Add the sliced leeks and sauté until softened, about 5 minutes. Add the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
2
Combine Ingredients
In a mixing bowl, combine the cooked spinach and leeks with crumbled feta, chopped dill, salt, and pepper. Mix well.
3
Prepare Phyllo Sheets
Preheat the oven to 375°F (190°C). Lay out the phyllo dough on a clean surface, covering it with a damp cloth to prevent drying out. Take one sheet of phyllo, brush lightly with olive oil, and layer another sheet on top. Repeat this process for 4-5 sheets.
4
Assemble Spanakopita
Place a portion of the filling along one edge of the phyllo sheets. Fold the sides over the filling and roll it up tightly to form a log. Place seam side down on a baking sheet lined with parchment paper. Repeat with remaining filling and phyllo.
5
Bake
Brush the tops of the spanakopita with olive oil. Bake in the preheated oven for 25-30 minutes or until golden brown and crispy.