Spanakopita: Spinach and feta cheese wrapped in crispy phyllo dough.

Spanakopita is a traditional Greek dish that is both delicious and healthy. This pastry, made with spinach and feta cheese wrapped in crispy phyllo dough, has been enjoyed by Greeks for centuries and has become a popular dish around the world.

One of the great things about Spanakopita is that it’s a versatile dish that can be served as an appetizer, a side dish, or even a main course. Whether you’re hosting a dinner party or looking for a quick and easy meal, Spanakopita is the perfect choice.

The spinach in Spanakopita is not only delicious but it’s also packed with nutrients. Spinach is an excellent source of iron, fiber, and vitamins A and C. Feta cheese, another key ingredient in Spanakopita, is a good source of calcium and protein. When combined with the phyllo dough, which is low in fat and cholesterol, Spanakopita becomes a healthy and satisfying dish that you can feel good about eating.

But Spanakopita isn’t just good for you, it’s also delicious. The combination of spinach and feta cheese creates a savory and tangy flavor that is both unique and addictive. The phyllo dough adds a crispy texture that complements the creamy filling. Spanakopita is a dish that is sure to please even the pickiest eaters.

Finally, Spanakopita is a dish that has deep cultural roots in Greece. It is a traditional dish that has been passed down from generation to generation, and it is a beloved part of Greek cuisine. Sharing this dish with friends and family is not only a way to enjoy great food, but it is also a way to connect with Greek culture and tradition.

Spanakopita is a dish that is both healthy and delicious, versatile and satisfying, and steeped in tradition and culture. So why not give it a try and experience the magic of this wonderful Greek dish for yourself?

This recipe for Spanakopita involves a few culinary techniques that are important to achieve the perfect texture and flavor of the dish.

1. Sautéing – The first step in the recipe involves sautéing the onions and spinach in olive oil until the onions are translucent and the spinach is wilted. Sautéing helps to bring out the flavors in the vegetables and also removes excess moisture from the spinach.
2. Mixing – Once the spinach and onions are sautéed, they are mixed with feta cheese, green onions, dill, parsley, eggs, salt, and pepper to create the filling for the Spanakopita. Mixing the ingredients together ensures that the flavors are evenly distributed throughout the dish.
3. Brushing – Brushing the phyllo dough with melted butter is an important step in the recipe because it helps to create a crispy and golden brown crust. It also helps to prevent the phyllo from drying out and becoming brittle during baking.
4. Layering – Layering the phyllo dough with the spinach and feta cheese mixture is another important technique in the recipe. The layers help to create a rich and flavorful filling, while the phyllo dough adds a crispy and crunchy texture to the dish.
5. Cutting – Once the Spanakopita is baked, it is important to cut it into squares or triangles before serving. This helps to make the dish easy to eat and also creates a visually appealing presentation.

By using these culinary techniques, you can create a delicious and authentic Spanakopita that is sure to impress your guests!

Here are a few tips and tricks that can help you make the perfect Spanakopita:

1. Drain the spinach: After sautéing the spinach, make sure to squeeze out any excess water to prevent the filling from becoming too watery.
2. Thaw the phyllo dough properly: Phyllo dough can be delicate and prone to tearing, so it’s important to thaw it properly according to the package instructions. Thaw the dough in the refrigerator overnight, then bring it to room temperature for an hour before using.
3. Use a pastry brush to apply the butter: Use a pastry brush to apply melted butter between each layer of phyllo dough. This will help ensure that the butter is evenly distributed and that the phyllo dough becomes crispy and golden brown.
4. Use a sharp knife to cut the Spanakopita: Use a sharp knife to cut the Spanakopita into squares or triangles. This will help prevent the phyllo dough from tearing and ensure that the filling stays in place.
5. Serve at room temperature: Spanakopita is best served at room temperature or slightly warm. If you make it ahead of time, let it cool to room temperature before serving.

By following these tips and tricks, you can make a delicious and impressive Spanakopita that your family and friends will love!

Spanakopita

Print Recipe

This Greek dish is a savory pastry made with spinach and feta cheese wrapped in crispy phyllo dough.

Course Appetizer, Main Course

Cuisine Mediterranean

Keyword Greek cuisine, pie, spinach

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 12

Calories 204

Ingredients

• 1 pound fresh spinach washed and trimmed
• 1/2 cup finely chopped onion
• 3 green onions chopped
• 2 tablespoons fresh dill chopped
• 2 tablespoons fresh parsley chopped
• 1/4 cup olive oil
• 1/2 pound feta cheese crumbled
• 2 large eggs lightly beaten
• Salt and pepper to taste
• 1 package 16 ounces phyllo dough, thawed according to package instructions
• 1/2 cup unsalted butter melted

Instructions

• Heat the olive oil in a large skillet over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add the spinach and cook until wilted, about 5-7 minutes.
• Remove the skillet from heat and let cool. Once cooled, add the feta cheese, green onions, dill, parsley, beaten eggs, salt, and pepper to the spinach mixture.
• Brush a 9×13 inch baking dish with some of the melted butter.
• Lay out a sheet of phyllo dough on a clean work surface and brush it with melted butter. Repeat with 5 more sheets of phyllo, stacking them on top of one another.
• Spread half of the spinach mixture over the phyllo layers.
• Layer 6 more sheets of phyllo on top of the spinach mixture, brushing each sheet with melted butter.
• Spread the remaining spinach mixture over the phyllo layers.
• Layer the remaining sheets of phyllo on top, brushing each sheet with melted butter.
• Using a sharp knife, cut the Spanakopita into squares or triangles.
• Bake for 35-40 minutes, or until the phyllo is golden brown and crispy.
• Remove from the oven and let cool for a few minutes before serving.

Notes

1. Drain the spinach: After sautéing the spinach, make sure to squeeze out any excess water to prevent the filling from becoming too watery.
2. Thaw the phyllo dough properly: Phyllo dough can be delicate and prone to tearing, so it’s important to thaw it properly according to the package instructions. Thaw the dough in the refrigerator overnight, then bring it to room temperature for an hour before using.
3. Use a pastry brush to apply the butter: Use a pastry brush to apply melted butter between each layer of phyllo dough. This will help ensure that the butter is evenly distributed and that the phyllo dough becomes crispy and golden brown.
4. Use a sharp knife to cut the Spanakopita: Use a sharp knife to cut the Spanakopita into squares or triangles. This will help prevent the phyllo dough from tearing and ensure that the filling stays in place.
5. Serve at room temperature: Spanakopita is best served at room temperature or slightly warm. If you make it ahead of time, let it cool to room temperature before serving.