Introduction
Spanakopita is a popular Greek savory pie filled with spinach, feta cheese, onions, and herbs, all wrapped in crispy layers of buttery phyllo dough. This dish is loved for its balance of flavors—earthy spinach, salty feta, and fragrant herbs—making it a perfect appetizer or main dish. It can be served as individual triangles or as a whole pie.
Ingredients
- 500g fresh spinach (or 750g frozen spinach, thawed and drained)
- 200g feta cheese (crumbled)
- 1/2 cup ricotta or cottage cheese (optional, for creaminess)
- 1 large onion (finely chopped)
- 2 spring onions (chopped)
- 2 cloves garlic (minced)
- 1/4 cup fresh dill (chopped)
- 1/4 cup fresh parsley (chopped)
- 2 large eggs (beaten)
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 250g phyllo dough (thawed if frozen)
- 1/2 cup unsalted butter (melted) or olive oil (for brushing phyllo dough)
Instructions
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Prepare the spinach filling:
- If using fresh spinach, wash it thoroughly and blanch in boiling water for 2 minutes, then drain and squeeze out excess water. If using frozen spinach, make sure to thaw and drain it completely.
- In a large pan, sauté the chopped onions, spring onions, and garlic in a little olive oil until soft and translucent. Add the spinach and cook for 3-4 minutes until any excess moisture evaporates. Remove from heat and let it cool slightly.
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Mix the filling:
- In a large bowl, combine the cooked spinach mixture, crumbled feta cheese, ricotta or cottage cheese (if using), dill, parsley, beaten eggs, nutmeg, salt, and pepper. Mix everything thoroughly, making sure the ingredients are evenly distributed.
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Prepare the phyllo dough:
- Preheat the oven to 180°C (350°F).
- Lay the phyllo dough on a clean surface and cover it with a damp towel to prevent drying. Brush a baking dish (9x13 inches or similar) with melted butter or olive oil.
- Place one sheet of phyllo dough in the dish, allowing the edges to hang over the sides. Brush the sheet with melted butter or oil. Continue layering 6-8 sheets of phyllo, brushing each with butter or oil.
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Assemble the spanakopita:
- Spread the spinach and cheese mixture evenly over the phyllo layers.
- Fold over the overhanging edges of the phyllo dough to cover the filling, then layer 6-8 more sheets of phyllo on top, brushing each sheet with butter or oil. Tuck the edges into the dish to seal the pie.
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Bake:
- Using a sharp knife, score the top layers of phyllo into squares or triangles to make cutting easier after baking.
- Bake in the preheated oven for 45-50 minutes, or until the phyllo is golden brown and crisp. Let it cool for 10 minutes before slicing and serving.
Health Considerations
- Spinach is a rich source of iron, vitamins, and antioxidants, making Spanakopita a nutritious option, though the phyllo dough and butter add calories.
- For a lighter version, use olive oil instead of butter and reduce the amount of cheese or use low-fat cheese.
Serving Suggestions
- Spanakopita can be served as a main dish with a simple salad, or as an appetizer for a larger meal.
- It's delicious served warm or at room temperature, making it great for gatherings or as part of a mezze platter.
Tips
- Working with phyllo dough: Phyllo can dry out quickly, so always keep it covered with a damp towel while assembling the pie. Brush each layer generously with butter or oil to achieve a flaky, golden crust.
- Cheese blend: While feta is the traditional choice, adding a bit of ricotta or cottage cheese can make the filling creamier and less salty.
- Crispier crust: For a crispier spanakopita, bake it on the lower rack of your oven.
