spanakopita
Spanakopita, the classic Greek spinach and feta pie, delivers a burst of Mediterranean flavor and texture in every bite.
Ingredients
Method
- Preheat your oven to 180°C (350°F).
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add finely chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Add the chopped spinach to the skillet. Cook until wilted and all moisture has evaporated. Set aside to cool slightly.
- In a large bowl, combine the cooled spinach mixture, crumbled feta cheese, lightly beaten eggs, chopped dill, parsley, salt, and black pepper. Mix well.
- Brush a baking dish with olive oil. Layer a sheet of phyllo dough into the dish and brush lightly with olive oil. Repeat, layering and brushing, with half of the phyllo sheets.
- Spread the spinach and feta filling evenly over the phyllo.
- Cover with the remaining phyllo sheets, brushing each layer with olive oil. Brush the top layer generously.
- Score the top layers of the phyllo with a sharp knife into squares or diamonds.
- Bake for 40–45 minutes or until golden brown and crisp. Let it cool for a few minutes before serving.
Notes
Spanakopita is a beloved classic in Greek cuisine, celebrated for its layers of crispy phyllo and creamy spinach filling. Its versatility makes it a favorite for brunch, appetizers, and light dinners—whether you’re serving a crowd or preparing a comforting family meal.
