Spanakopita Recipe
Spinach and feta cheese wrapped in flaky phyllo pastry.
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Ingredients
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Filling
Phyllo Pastry
Method
Prepare the Filling
- 1
Sauté the Onion and Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.
- 2
Add Spinach
Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
- 3
Mix in Other Ingredients
In a mixing bowl, combine the cooled spinach mixture with crumbled feta cheese, one beaten egg, dill, salt, and black pepper. Mix well to combine.
Assemble the Spanakopita
- 4
Prepare the Oven
Preheat your oven to 350°F (175°C).
- 5
- 6
Add Filling
Place a generous amount of the spinach and feta filling along one edge of the layered phyllo dough. Fold the sides over the filling and roll it up tightly to form a log shape. Repeat this process with the remaining phyllo sheets and filling.
- 7
Bake
Place the rolled spanakopita on a baking sheet lined with parchment paper. Brush the tops with more melted butter. Bake in the preheated oven for 30-35 minutes, or until golden brown and crispy.
Serve
- 8
Cool and Serve
Once baked, remove from the oven and allow to cool slightly. Cut into triangles or squares and serve warm.
