Spanakopita Recipe
House Made Spinach Pie Served with a Greek Salad.
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Ingredients
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For the Spanakopita
For the Greek Salad
Method
For the Spanakopita
- 1
Prepare the Filling
In a large skillet, heat 50ml of olive oil over medium heat. Add chopped onion and minced garlic, cooking until soft and fragrant, about 5 minutes.
- 2
Cook the Spinach
Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
- 3
Combine Filling Ingredients
In a large bowl, combine the cooked spinach mixture, crumbled feta cheese, ricotta cheese, beaten eggs, dill, salt, and black pepper. Mix well until fully combined.
- 4
Prepare 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.
- 5
- 6
Bake
Cut the assembled spanakopita into squares or diamonds. Bake in the preheated oven for 30-35 minutes or until golden brown and crispy.
For the Greek Salad
- 7
Chop Salad Ingredients
Dice the cucumber, tomatoes, and red onion into bite-sized pieces. Combine them in a large salad bowl.
- 8
Add Olives and Feta
Add the Kalamata olives and crumbled feta cheese to the bowl with the chopped vegetables.
- 9
Prepare Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and black pepper to taste.
- 10
Toss Salad
Drizzle the dressing over the salad and toss gently to combine all ingredients. Adjust salt and pepper to taste.