Spanakopita (Greek Spinach Pie)
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Spanakopita, a classic Greek spinach pie, combines the crispiness of phyllo pastry with a flavorful filling of spinach, feta cheese, and herbs. It’s a beloved Mediterranean dish, perfect as an appetizer or a light main course.
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Resting Time: 10 minutes
Total Time: 1 hour 25 minutes
Serving: 6
Ingredients:
- 1 package of phyllo dough (thawed)
- 500g fresh spinach, washed and chopped
- 200g feta cheese, crumbled
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 eggs, lightly beaten
- ¼ cup of olive oil (plus extra for brushing)
- 1 teaspoon of dried dill
- Salt and pepper to taste
- A pinch of nutmeg
Method:
- Preheat your oven to 350°F (175°C).
- In a large pan, sauté onion and garlic in olive oil until softened. Add spinach and cook until wilted. Let it cool and then squeeze out excess liquid.
- In a bowl, combine the spinach mixture, crumbled feta, eggs, dill, nutmeg, salt, and pepper.
- Brush a baking dish with olive oil. Lay a sheet of phyllo dough in the dish (keep the rest covered with a damp towel to prevent drying out), brush with olive oil, and repeat with half of the phyllo sheets.
- Spread the spinach and feta mixture over the phyllo. Cover with the remaining sheets, brushing each with oil.
- Score the top layers with a sharp knife to make serving pieces. Bake for 45 minutes or until golden brown.
- Allow to cool for 10 minutes before serving.
Notes:
- Phyllo dough dries out quickly; keep it covered while you work.
- You can substitute fresh dill for dried dill for a more intense flavor.
- Spanakopita can be made ahead and reheated, making it perfect for entertaining.
Nutritional Information per Serving (Based on USDA Guidelines):
- Calories: 320 kcal
- Protein: 10g
- Carbohydrates: 30g
- Fat: 18g
- Fiber: 3g
- Sodium: 580mg
- Sugars: 2g
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