Spanakopita Recipe

Prepare the Spinach

In a large skillet over medium heat, add olive oil. Once hot, add the finely chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.

Cook the Spinach

Add the fresh spinach to the skillet, stirring until wilted and all moisture has evaporated. This should take about 5-7 minutes. Remove from heat and let cool slightly.

Mix the Filling

In a large bowl, crumble the feta cheese and add the cooled spinach mixture. Crack in the eggs, season with salt and black pepper, and mix until well combined.

Prepare the Phyllo Pastry

Preheat the oven to 180°C (350°F). Lay out the phyllo pastry sheets on a clean surface and cover them with a damp cloth to prevent drying out. Brush the first sheet with melted butter.

Layer the Pastry

Place another sheet on top of the first one. Repeat this process, layering and buttering 5 sheets of phyllo pastry.

Add the Filling

Spread the spinach and feta filling evenly over the layered phyllo pastry.

Fold and Cut

Fold the edges of the phyllo over the filling and then roll the pastry tightly from one end to the other to form a log. Brush the top with additional melted butter. If desired, cut into smaller pieces or leave whole.

Bake

Transfer the rolled spanakopita to a baking sheet lined with parchment paper. Bake in the preheated oven for 30-35 minutes or until golden brown and crispy.