Spanakopita Recipe

Preparation and Baking

1. 1

   Prepare the Filling

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes. Add the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.

2. 2

   Mix the Ingredients

   In a large bowl, combine the sautéed spinach mixture, feta cheese, ricotta cheese, chopped dill, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

3. 3

   Prepare the Phyllo Dough

   Preheat the oven to 375°F (190°C). Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out. Take one sheet of phyllo, brush it lightly with olive oil, and layer another sheet on top. Repeat this process for 5-6 sheets.

4. 4

   Assemble the Spanakopita

   Place a generous spoonful of the spinach filling at one end of the phyllo layers. Fold the sides over the filling and roll it up tightly to form a log shape. Repeat with the remaining filling and phyllo sheets.

5. 5

   Bake

   Place the rolled spanakopita on a baking sheet lined with parchment paper. Brush the tops with the beaten egg. Bake in the preheated oven for 25-30 minutes or until golden brown and crispy.

6. 6

   Serve

   Remove from the oven and let cool slightly before cutting into bite-sized pieces. Serve warm or at room temperature.