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Spanakopita is a classic Greek dish that combines spinach, feta cheese, and aromatic herbs, all wrapped in flaky phyllo dough. This recipe offers a taste of Greece with its savory and satisfying flavors, perfect for any occasion.
Ingredients:
- 1 pound fresh spinach, washed and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup fresh dill, chopped
- 1/2 cup fresh parsley, chopped
- 8 oz feta cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 4 eggs, lightly beaten
- Salt and pepper to taste
- Olive oil
- 1 package phyllo dough, thawed according to package instructions
Instructions:
- Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
- In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until softened, about 5 minutes.
- Add chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
- In a large bowl, combine cooked spinach mixture, chopped dill, chopped parsley, crumbled feta cheese, grated Parmesan cheese, beaten eggs, salt, and pepper. Mix until well combined.
- Lay one sheet of phyllo dough in the greased baking dish, allowing the edges to hang over the sides. Brush the phyllo dough with olive oil.
- Repeat layering with additional sheets of phyllo dough, brushing each layer with olive oil, until you have used half of the phyllo dough.
- Spread the spinach and feta mixture evenly over the layered phyllo dough in the baking dish.
- Continue layering the remaining sheets of phyllo dough over the spinach mixture, brushing each layer with olive oil.
- Fold the overhanging edges of the phyllo dough over the top to seal the pie.
- Using a sharp knife, score the top of the pie into squares or triangles.
- Bake Spanakopita in the preheated oven for 45-50 minutes, or until golden brown and crisp.
- Remove from the oven and let cool slightly before slicing. Serve Spanakopita warm or at room temperature. Enjoy this savory Greek Spinach Pie as a delicious appetizer or side dish!