Description
Authentic Greek Spanakopita is a savory spinach and feta cheese pie made with layers of buttery phyllo dough, fresh herbs, and a flavorful filling. This traditional baked dish features a delightful balance of creamy feta, tender spinach, and aromatic dill, parsley, and mint, encased in crisp, golden phyllo sheets. Perfect as an appetizer, snack, or main dish, the spanakopita is a beloved staple of Greek cuisine that’s both healthy and delicious.
Ingredients
Scale
Filling
- 1 pound (500 g) frozen spinach, thawed and squeezed dry
- 1 medium onion, finely chopped (or 3-4 spring onions, white parts only, chopped)
- 2 tablespoons olive oil
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1/4 cup chopped fresh mint (or 2 tablespoons dry mint)
- 1/4 teaspoon ground nutmeg
- 1 teaspoon sugar
- 10-12 ounces (280-340 g) feta cheese, crumbled and grated (half grated, half crumbled)
- 2-3 medium eggs (or 2 large eggs)
Phyllo and Assembly
- 12 sheets phyllo dough
- Additional olive oil for brushing the phyllo
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the spanakopita.
- Sauté Onions: Heat one tablespoon of olive oil in a medium pan over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5-7 minutes.
- Add Spinach: Add the thawed and well-squeezed spinach to the sautéed onions. Cook together for a few minutes to blend flavors and evaporate any remaining moisture.
- Incorporate Herbs and Seasonings: Stir in the chopped parsley, dill, mint, ground nutmeg, and sugar. Sauté the mixture for another 2-3 minutes, then remove from heat and allow it to cool.
- Prepare Cheese and Eggs: In a small bowl, beat the eggs. Grate half of the feta cheese and crumble the other half, then combine both with the beaten eggs. Mix thoroughly.
- Combine Filling: Once the spinach mixture is cool enough to handle, add the egg and feta mixture along with the remaining tablespoon of olive oil. Stir well to incorporate all the ingredients evenly.
- Prepare Phyllo Base: Lightly brush a 10 x 15 inch baking pan with olive oil. Place one sheet of phyllo dough in the pan and brush it generously with olive oil. Repeat this process with 5 more sheets, layering and brushing each sheet.
- Add Filling: Spread the prepared spinach and feta filling evenly over the layered phyllo sheets in the pan.
- Top with Phyllo: Cover the spinach filling with the remaining 6 phyllo sheets, brushing each sheet with olive oil. Trim or tuck in any excess phyllo hanging over the edges.
- Score the Pie: Using a sharp knife, lightly score the top layer of phyllo into 10-12 pieces, cutting only through the top layers to make slicing easier after baking.
- Bake Spanakopita: Place the pan in the preheated oven and bake for approximately 40 minutes, or until the phyllo is golden brown and crisp.
- Cool and Serve: Remove the spanakopita from the oven and let it cool before cutting fully into pieces. Serve at room temperature for a softer texture or warm briefly before serving for a crispier phyllo crust.
Notes
- This recipe is an authentic version of Greek spanakopita, featuring a baked spinach and cheese filling with aromatic herbs.
- Ensure all excess moisture is removed from the thawed spinach to prevent soggy filling.
- Use fresh herbs for the best flavor; if unavailable, dried mint can be substituted.
- Phyllo dough requires careful handling as it dries quickly, so keep sheets covered with a damp towel while assembling.
- Spanakopita can be served warm or at room temperature and makes an excellent appetizer, light lunch, or snack.
- Leftovers can be stored refrigerated and reheated to restore crispness.
Nutrition
- Serving Size: 1 piece
- Calories: 252 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 75 mg
