Spanokopita Recipe
Fresh-chopped spinach, béchamel and feta cheese wrapped in crisp phyllo pastry.
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Ingredients
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Filling
Béchamel Sauce
Assembly
Method
Filling Preparation
- 1
Sauté Spinach and Onions
In a large skillet, heat a tablespoon of olive oil over medium heat. Add finely chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
- 2
Add Spinach
Add the fresh spinach to the skillet and cook, stirring frequently, until wilted, about 3-4 minutes. Remove from heat and allow to cool slightly.
- 3
Combine with Cheese
In a mixing bowl, crumble the feta cheese and add the cooled spinach mixture. Mix in the eggs, nutmeg, salt, and black pepper until well combined.
Béchamel Sauce Preparation
- 4
- 5
Add Milk
Gradually pour in the milk, whisking continuously to prevent lumps. Cook until the sauce thickens, about 5-7 minutes. Season with salt, black pepper, and nutmeg.
Assembling Spanokopita
- 6
- 7
Fill and Fold
Spread half of the spinach filling along one edge of the layered phyllo. Fold the sides over the filling and roll tightly into a log. Repeat with the remaining sheets and filling.
- 8
Place in Baking Dish
Place the rolled spanokopita in a greased baking dish. Brush the tops with olive oil and sprinkle sesame seeds over them.
- 9
Bake
Bake in the preheated oven for 30-35 minutes or until golden brown and crispy. Let cool for a few minutes before slicing and serving.