Spanakopita Recipe
The Greek spinach pie, combines flaky phyllo pastry with a sumptuous, verdant filling.
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Ingredients
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Filling
Pastry
Method
Filling Preparation
- 1
Prepare the Spinach
Thoroughly wash the fresh spinach under cold water. In a large pot, bring water to a boil and blanch the spinach for 2-3 minutes. Drain and transfer to a bowl of cold water to stop the cooking process. Once cooled, drain again and squeeze out excess water. Chop finely.
- 2
- 3
Combine Filling Ingredients
In a large mixing bowl, combine the chopped spinach, crumbled feta cheese, ricotta cheese, sautéed onion and garlic, beaten egg, salt, black pepper, and nutmeg. Mix well until all ingredients are evenly combined.
Pastry Preparation
- 4
Prepare Phyllo Pastry
Preheat your oven to 375°F (190°C). Melt the butter in a small saucepan. Lay out the phyllo pastry sheets on a clean surface and cover with a damp kitchen towel to prevent drying out. Take one sheet and brush it with melted butter. Layer another sheet on top and brush again. Repeat this process with 4 sheets.
- 5
Fill and Fold
Place a portion of the spinach filling along one edge of the layered phyllo, leaving a border. Fold the edges over the filling and roll the pastry tightly to enclose the filling. Place the rolled spanakopita seam-side down on a baking sheet. Repeat with the remaining sheets and filling.