Spanakopita is a traditional Greek dish that features a savory filling of spinach, feta cheese, onions, and various herbs, all encased in layers of flaky phyllo pastry. The word “spanakopita” is derived from the Greek words “spanaki” (spinach) and “pita” (pie). It’s a popular appetizer or snack, but it can also be served as a main course.
Here’s a basic recipe for making spanakopita:
Ingredients:
- 1 pound fresh spinach, washed and chopped
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
- Olive oil for sautéing
- 1 package phyllo pastry sheets, thawed if frozen
- Butter, melted (for brushing the phyllo layers)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat some olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened.
- Add the chopped spinach to the skillet and cook until wilted. Once cooked, remove excess moisture from the spinach by draining or squeezing out the liquid.
- In a large bowl, combine the cooked spinach, feta cheese, ricotta cheese, Parmesan cheese, chopped parsley, chopped dill, salt, and pepper. Mix well to create the filling.
- Lay out one sheet of phyllo pastry and brush it lightly with melted butter. Repeat this process, layering several sheets on top of each other.
- Place a generous amount of the spinach and cheese filling along one edge of the phyllo sheets.
- Roll the phyllo and filling into a log or coil, creating a spiral shape.
- Place the rolled spanakopita on a baking sheet lined with parchment paper.
- Brush the top with more melted butter.
- Bake in the preheated oven for about 30-40 minutes or until the phyllo is golden brown and crispy.
- Allow the spanakopita to cool slightly before slicing and serving.
Enjoy your homemade spanakopita!
