Spanakopita Recipe

Introduction

Spanakopita is a traditional Greek savory pie filled with spinach, feta cheese, and aromatic herbs, all wrapped in delicate layers of golden, flaky phyllo dough. Loved for its rich flavors and satisfying texture, this dish can be served as a main course, appetizer, or snack. Its versatility and simplicity have made it a favorite worldwide.

Ingredients

• Filling:
• 1 lb (450g) fresh spinach, washed and chopped (or 16 oz frozen spinach, thawed and drained)
• 1 medium onion, finely chopped
• 3 green onions, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup fresh dill, chopped (or 2 tsp dried dill)
• 1/4 cup fresh parsley, chopped
• 1/4 tsp ground nutmeg
• 2 large eggs, beaten
• 1 cup crumbled feta cheese
• Salt and pepper to taste
• Phyllo Dough:
• 1 package phyllo dough (thawed if frozen)
• 1/2 cup unsalted butter, melted
• 1/2 cup olive oil (or substitute with more melted butter)

Instructions

1. Prepare the Filling: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and green onions and sauté until soft, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Stir in the spinach and cook until wilted (or heated through if using frozen spinach). Remove excess liquid by pressing the spinach mixture with a spoon or draining it in a sieve. Transfer the spinach mixture to a large bowl. Add dill, parsley, nutmeg, feta cheese, and beaten eggs. Mix well. Season with salt and pepper to taste. Set aside to cool.
2. Prepare the Phyllo Dough: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or butter. Place one sheet of phyllo dough in the baking dish, allowing the edges to hang over the sides. Brush it lightly with melted butter or olive oil. Repeat, layering and brushing each sheet, until you have about 6–8 sheets layered.
3. Assemble the Spanakopita: Spread the spinach and feta filling evenly over the layered phyllo dough. Top the filling with another 6–8 sheets of phyllo dough, brushing each layer with melted butter or olive oil as before. Tuck in the edges of the dough to seal the filling.
4. Score the Pie: Using a sharp knife, score the top layer of the phyllo into squares or diamonds. This makes it easier to cut once baked.
5. Bake the Spanakopita: Bake in the preheated oven for 45–50 minutes, or until the phyllo is golden brown and crispy.
6. Cool and Serve: Allow the spanakopita to cool for 10 minutes before slicing and serving.

History of Spanakopita

Spanakopita has its origins in Greece and is believed to date back to ancient times when greens and herbs were staples of the Greek diet. The addition of phyllo dough and cheese became widespread in Byzantine cuisine. This dish exemplifies the resourcefulness of Greek cooking, using simple ingredients to create a flavorful and hearty meal.

Benefits

• Nutrient-Rich: Spinach provides iron, vitamins, and antioxidants, making it a healthy ingredient.
• High in Protein: Feta cheese and eggs add protein, making this dish satisfying and nourishing.
• Versatile: Can be adapted with different fillings like leeks, mushrooms, or other greens.

Nutrition (Per Serving)

• Calories: ~250 kcal
• Protein: 7g
• Fat: 15g
• Carbohydrates: 20g
• Fiber: 2g

Conclusion

Spanakopita is a timeless dish that celebrates the essence of Greek cuisine—fresh ingredients, bold flavors, and simplicity. Whether you’re hosting a dinner party or preparing a quick family meal, this recipe will impress. Serve it warm or at room temperature, and enjoy a taste of Greece in every bite!