Embark on a culinary journey to the sunny shores of Greece with our Spanakopita recipe—a savory, flaky, and utterly irresistible pastry that embodies the essence of Mediterranean cuisine. Spanakopita, a timeless classic, marries delicate layers of buttery phyllo dough with a sumptuous filling of vibrant spinach, fragrant herbs, and creamy feta cheese. With every bite, you’ll savor the harmonious blend of textures and flavors that make this traditional Greek dish an enduring favorite. Join us as we unveil the secrets to crafting this golden, spinach-filled treasure, inviting you to savor the taste of Greece in your own kitchen, whether as an appetizer, side dish, or a delightful snack for all to enjoy.
Spanakopita recipe
Step into the enchanting world of Greek cuisine with our Spanakopita recipe—a savory pastry that embodies the rich flavors and traditions of the Mediterranean. Spanakopita, a beloved Greek dish, is a delicate dance of flaky phyllo dough enveloping a lush filling of spinach, feta cheese, and aromatic herbs. This timeless favorite beautifully marries the crispness of buttery layers with the vibrant essence of spinach, creating a tantalizing harmony of textures and tastes. Join us as we unlock the secrets to crafting this golden masterpiece, inviting you to savor the warmth and flavors of Greece in every delectable bite. Whether as an appetizer, side dish, or a star of your culinary repertoire, Spanakopita brings a taste of the Mediterranean to your table, making every meal a celebration of Greek gastronomy.
Ingredients
For the Filling:
- 1 pound (450g) fresh spinach, washed and chopped
- 1 bunch scallions (green onions), finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese (or cottage cheese)
- 3 large eggs, lightly beaten
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
For the Phyllo Layers:
- 1 package (16 ounces) of phyllo dough, thawed
- 1/2 cup (1 stick) unsalted butter, melted
- Olive oil for brushing
Instructions
For the Filling:
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and scallions, and sauté until they become translucent.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and scallions, and sauté until they become translucent.
- Remove the skillet from heat and transfer the spinach mixture to a large bowl. Allow it to cool for a few minutes.
- Stir in the crumbled feta cheese, ricotta (or cottage) cheese, beaten eggs, chopped dill, and season with salt and pepper. Mix until all the ingredients are well combined. Set the filling aside.
- Preheat your oven to 350°F (175°C).
- Unroll the phyllo dough sheets on a clean surface. Keep them covered with a damp kitchen towel to prevent them from drying out as you work.
- Take one sheet of phyllo dough and place it on a clean, dry surface. Brush it with melted butter or olive oil.
- Layer another sheet of phyllo on top and repeat the process. Continue layering and brushing each sheet until you have about 6 sheets stacked.
- Spoon a portion of the spinach and cheese filling along the shorter edge of the phyllo stack.
- Carefully roll up the phyllo and filling, creating a log shape.
- Place the rolled phyllo log seam side down in a greased baking dish.
- Repeat the process with the remaining phyllo sheets and filling, creating additional rolls and arranging them side by side in the baking dish.
- Brush the tops of the phyllo rolls with more melted butter or olive oil.
- Use a sharp knife to score the top of each roll into serving-sized portions.
- Bake in the preheated oven for about 35-40 minutes or until the Spanakopita is golden brown and crisp.
- Remove from the oven and let it cool slightly before serving.Enjoy your homemade Spanakopita as a delightful appetizer, side dish, or even a light meal. It's best served warm and can be enjoyed both fresh and reheated.
Video
Notes
One important thing to note when making Spanakopita is that phyllo dough can dry out quickly, so it's crucial to keep it covered with a damp kitchen towel or plastic wrap while you're working with it. Phyllo dough is delicate and can become brittle if it dries out, making it difficult to handle and resulting in a less-than-flaky finished product. By keeping the dough covered and working efficiently, you'll ensure that your Spanakopita has that desired crispy and flaky texture that makes it so delightful.
Nutrition
Serving: 100g
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