Spanakopita is a traditional Greek spinach pie made with flaky phyllo dough and a savory spinach and feta cheese filling. This dish is crispy, buttery, and packed with Mediterranean flavors. Whether served as an appetizer, side dish, or main course, Spanakopita is a delicious and satisfying meal for any occasion.
Instructions
1. Prepare the Filling:
- Heat olive oil in a large pan over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 3 minutes.
- Stir in the garlic and cook for another 30 seconds.
- Add the chopped spinach, salt, pepper, oregano, and nutmeg. Cook until the spinach is wilted and most of the moisture evaporates (about 5 minutes).
- Remove from heat and stir in the parsley, onions, feta, ricotta (if using), beaten eggs, and lemon juice. Mix well and set aside to cool.
2. Prepare the Phyllo Dough:
- Preheat the oven to 375°F (190°C).
- A baking dish with butter or olive oil.
- Unroll the phyllo dough and cover it with a damp towel to prevent drying out.
- Place one-by-one sheet of phyllo in the baking dish and brush lightly with melted butter. Repeat, layering and buttering each sheet until you have about 6-8 layers.
3. Assemble the Spanakopita:
- Spread the spinach filling evenly over the layered phyllo.
- Continue layering phyllo sheets on top, brushing each with butter, until you’ve added another 6-8 layers.
- Tuck in any overhanging edges and brush the top with more melted butter.
- Use a sharp knife to score the top into squares or triangles (this prevents the phyllo from breaking when cut after baking).
4. Bake:
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and crispy.
- Let it cool for 10 minutes before slicing and serving.
FAQs:
Q: Can I make Spanakopita ahead of time?
A: Yes! You can assemble it and refrigerate it for up to 24 hours before baking. You can also freeze unbaked Spanakopita and bake it straight from the freezer (add 10-15 minutes to the baking time).
Q: Can I use frozen spinach instead of fresh?
A: Absolutely! Just make sure to thaw and squeeze out all excess moisture before using it in the filling.
Q: How do I store leftovers?
A: Store leftover Spanakopita in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) to maintain crispiness.
Q: What can I serve with Spanakopita?
A: Spanakopita pairs well with Greek salad, tzatziki sauce, or a side of roasted vegetables.
