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Delightful Spinach and Feta Spanakopita

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This Delightful Spinach and Feta Spanakopita is a warm, flaky pastry filled with a savory blend of spinach and feta cheese. Perfect for a quick weeknight dinner or a special occasion, it embodies the warmth of family gatherings and shared meals.

Ingredients

Scale
  • 1 lb spinach, chopped and drained (Fresh or frozen can be used.)
  • 1 cup feta cheese, crumbled (Use good-quality block feta for best flavor.)
  • ½ cup ricotta (optional) (Adds creaminess, but can be omitted.)
  • 2 tbsp olive oil (For sautéing spinach.)
  • 1 medium onion, finely chopped (Provides flavor base.)
  • 2 cloves garlic, minced (Enhances flavor.)
  • 2 tbsp dill, chopped (Can be substituted with parsley or mint.)
  • 2 large eggs, beaten (Helps bind the filling.)
  • to taste Salt & pepper (Season according to personal preference.)
  • 1 pack phyllo dough (16 oz) (Thaw thoroughly before use.)
  • ½ cup melted butter or olive oil (For brushing between layers.)

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with a bit of melted butter or olive oil. This will ensure your spanakopita doesn't stick.
  2. In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent. Make sure to stir occasionally to avoid burning.
  3. Once the onion is softened, add the minced garlic and cook for an additional 1-2 minutes until fragrant. You’ll know it’s ready when the garlic turns a light golden color. Avoid browning the garlic as it can become bitter.
  4. Add the chopped spinach to the pan, stirring it in with the onion and garlic. Cook for about 3-5 minutes until the spinach is wilted and most of the moisture has evaporated. You want a dry filling to prevent a soggy pie.
  5. Remove the pan from heat and let the spinach mixture cool slightly. Once cooled, transfer it to a mixing bowl and add the crumbled feta, ricotta (if using), dill, beaten eggs, and season with salt and pepper. Mix until everything is well combined.
  6. Now, it's time to prepare the phyllo dough. Carefully unroll the dough and lay it flat on a clean surface. Keep it covered with a damp kitchen towel to prevent drying out.
  7. Take one sheet of phyllo dough, brush it lightly with melted butter or olive oil, and place it in the greased baking dish, letting the edges hang over the sides. Repeat this step with 6-8 layers, brushing each layer generously.
  8. Once you have your base layers ready, spread the spinach and cheese filling evenly over the phyllo. Make sure to leave some space at the edges to fold over later.
  9. Cover the filling with an additional 6-8 layers of phyllo, again brushing each layer with melted butter or olive oil. Fold the overhanging edges of the first layer over the top to seal in the filling.
  10. Brush the top layer with more melted butter and use a sharp knife to cut shallow slits into the top of the spanakopita. This will help it bake evenly and allow steam to escape.
  11. Bake in the preheated oven for about 30-40 minutes or until the top is golden brown and crispy. You'll know it’s done when the edges are bubbling and the center is firm.
  12. Once baked, remove from the oven and allow it to cool for about 10 minutes before slicing. This will help the filling set, making it easier to serve.

Nutrition

Keywords: Make sure to drain any excess moisture from fresh or frozen spinach to prevent sogginess. Consider using a combination of half melted butter and half olive oil for brushing the phyllo for a rich flavor while keeping the dish lighter.

Find it online: https://crumella.com/delightful-spinach-and-feta-spanakopita/