Description
This Spanakopita recipe features seven irresistible layers of flaky phyllo dough filled with a savory mixture of sautéed spinach, feta cheese, onions, garlic, and eggs. Baked to golden perfection, this classic Greek pie is a flavorful and satisfying dish perfect for any occasion.
Ingredients
Scale
Phyllo Dough Layers
- 1 package phyllo dough
- 1/4 cup olive oil
Spinach Filling
- 1 lb fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 eggs, beaten
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the spanakopita.
- Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing them until soft and fragrant, about 3-5 minutes.
- Cook Spinach: Add the chopped fresh spinach to the skillet and cook until wilted, stirring occasionally, about 4-5 minutes.
- Cool Mixture: Remove the skillet from heat and let the spinach and onion mixture cool slightly to avoid cooking the eggs in the next step.
- Combine Filling: In a mixing bowl, combine the cooled spinach mixture with crumbled feta cheese and beaten eggs. Season with salt and pepper, then mix well to create the filling.
- Prepare Phyllo Layers: Lightly grease a baking dish. Lay one sheet of phyllo dough into the dish and brush it with olive oil. Continue layering and brushing each sheet with oil until you have several layers, building a sturdy base.
- Add Filling: Spread the spinach, feta, and egg filling evenly over the layered phyllo base.
- Top Layers: Cover the filling with remaining phyllo sheets, layering and brushing each with olive oil to ensure a crispy, golden crust.
- Bake: Place the assembled spanakopita in the preheated oven and bake for 30-40 minutes or until the top layers are golden brown and crisp.
- Serve: Allow the spanakopita to cool slightly before slicing and serving to enjoy the full depth of flavors in each flaky layer.
Notes
- Phyllo dough is delicate and dries out quickly; keep sheets covered with a damp towel when assembling.
- You can substitute frozen spinach, but be sure to thaw and squeeze out excess moisture before using.
- Adjust salt carefully since feta cheese is naturally salty.
- For a richer flavor, brush olive oil mixed with melted butter over the phyllo layers.
- Leftovers can be refrigerated and reheated in the oven to maintain crispness.
