Spanakopita (greek) Appetizer Recipe
Light and Crispy Phyllo Dough filled with spinach & feta cheese. Garnished with tomato & cucumber.
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Ingredients
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Filling and Phyllo
Method
Preparation and Baking
- 1
Prepare the Filling
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add finely chopped onion and minced garlic, and sauté until translucent, about 3-4 minutes. Add the fresh spinach and cook until wilted, about 5 minutes. Remove from heat and allow to cool.
- 2
Mix the Filling
In a large mixing bowl, combine the cooled spinach mixture, crumbled feta cheese, dill, egg, salt, and black pepper. Mix until well combined.
- 3
Assemble the Spanakopita
Preheat the oven to 375°F (190°C). Lay out one sheet of phyllo dough on a clean surface and brush lightly with olive oil. Place another sheet on top and brush again with oil. Repeat until you have layered 4-5 sheets. Place a generous amount of the filling at one end and roll tightly to form a log. Repeat with the remaining phyllo dough and filling.
- 4
Bake
Place the rolled spanakopita on a baking sheet lined with parchment paper. Brush the tops with olive oil and bake in the preheated oven for about 25-30 minutes, or until golden brown and crisp.
- 5
Garnish and Serve
Once baked, remove from the oven and let cool slightly. Garnish with sliced tomatoes and cucumber before serving.