Spanakopita Recipe
crispy savory greek phyllo pastry, filled with spinach, feta, aromatic herbs, lemon, sumac, served with tzatziki
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Ingredients
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Filling
Pastry
Tzatziki Sauce
Method
Filling Preparation
- 1
Sauté Onion and Garlic
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for an additional minute until fragrant.
- 2
Cook Spinach
Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and allow to cool slightly.
- 3
Combine Filling Ingredients
In a large bowl, combine the cooked spinach mixture with crumbled feta cheese, chopped dill, parsley, lemon juice, sumac, salt, and black pepper. Mix well until fully combined.
Pastry Preparation
- 4
Preheat Oven
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- 5
Prepare Phyllo Dough
Melt the unsalted butter in a small saucepan. Lay out one sheet of phyllo pastry on a clean surface. Brush with melted butter. Place another sheet on top and repeat this process until you have 5 layers.
- 6
Fill and Fold Pastry
Place a portion of the spinach filling along one edge of the layered phyllo. Fold the edges over the filling and roll tightly to form a log shape. Repeat with the remaining phyllo and filling.
- 7
Brush with Butter
Place the rolled spanakopita on the prepared baking tray, and brush the tops with more melted butter.
Baking
- 8
Bake Spanakopita
Bake in the preheated oven for 25-30 minutes or until golden brown and crispy. Remove from oven and let cool slightly before serving.
