Spanakopita

Why You’ll Love This Recipe

Spanakopita is not only incredibly flavorful but also versatile and easy to prepare. The combination of spinach and feta creates a perfect filling, and the phyllo dough brings a delightful crunch that contrasts beautifully with the creamy center. This dish is both satisfying and light, making it an ideal addition to a variety of meals, from brunch to dinner. The best part? It’s perfect for making ahead and even tastes great as leftovers!

Ingredients

• 1 pound (450g) fresh spinach, washed and chopped (or 10 oz frozen spinach, thawed and squeezed dry)

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons olive oil

• 1/2 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)

• Salt and freshly ground black pepper, to taste

• 1/4 teaspoon nutmeg (optional)

• 1/2 cup (120g) crumbled feta cheese

• 1/4 cup ricotta cheese (optional, for creamier filling)

• 1 large egg, beaten (for the filling)

• 10-12 sheets phyllo dough, thawed (store-bought or homemade)

• 4 tablespoons unsalted butter, melted (for brushing)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the spinach filling:

   • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.

   • Add the garlic and cook for another minute until fragrant.

   • Add the spinach and cook until wilted (if using fresh) or heated through (if using frozen). Season with salt, pepper, oregano, and nutmeg, and stir well.

   • Remove the pan from the heat and let the mixture cool for a few minutes.

   • Stir in the crumbled feta, ricotta (if using), and beaten egg until everything is well combined.

2. Prepare the phyllo dough:

   • Preheat your oven to 375°F (190°C).

   • Brush a 9×13-inch baking dish or a round tart pan with some of the melted butter.

   • Lay the first sheet of phyllo dough in the pan, letting the edges hang over the sides. Brush with melted butter. Place another sheet on top, brushing it with butter as well. Repeat the process until you have used about half of the phyllo sheets.

3. Assemble the Spanakopita:

   • Spoon the spinach and feta filling evenly over the phyllo dough.

   • Fold the overhanging edges of phyllo dough over the filling to create a border. Then, layer the remaining phyllo sheets on top of the filling, brushing each sheet with melted butter.

   • Once all the phyllo sheets are layered, tuck the edges into the pan to form a neat crust around the pie.

4. Bake the Spanakopita:

   • Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and crispy. You may need to rotate the pan halfway through for even baking.

5. Serve:

   • Let the Spanakopita cool for 5-10 minutes before slicing. Serve warm or at room temperature.

Servings and Timing

• Servings: 6-8

• Prep time: 20 minutes

• Cook time: 30-40 minutes

• Total time: 1 hour

Variations

• Add Herbs: Experiment with adding other herbs like fresh dill, parsley, or basil for a different flavor profile.

• Meat Option: For a non-vegetarian version, add ground lamb, beef, or chicken to the filling.

• Gluten-Free: Use gluten-free phyllo dough to make this dish gluten-free.

• Mini Spanakopita: Make individual-sized portions by cutting the assembled Spanakopita into squares or triangles before baking.

Storage/Reheating

• Storage: Store leftover Spanakopita in an airtight container in the refrigerator for up to 3-4 days.

• Freezing: Spanakopita can be frozen before baking. Assemble the pie, wrap it tightly in plastic wrap, and store in the freezer for up to 2 months. To bake, remove it from the freezer and bake as directed, adding 5-10 extra minutes to the baking time.

• Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes until heated through and the crust is crispy again.

FAQs

Can I use frozen spinach for Spanakopita?

Yes, frozen spinach is a great option. Just be sure to thaw and squeeze out any excess moisture before using it in the filling.

Can I use store-bought phyllo dough?

Yes, store-bought phyllo dough is perfectly fine and saves time. Just make sure to thaw it according to the package instructions.

Can I make this recipe ahead of time?

Yes, you can prepare the Spanakopita up to the point of baking and refrigerate it overnight. Just bake it when you’re ready to serve.

How do I keep the phyllo dough from drying out?

Work quickly and keep the phyllo sheets covered with a damp kitchen towel as you assemble the dish to prevent them from drying out.

What can I serve with Spanakopita?

Spanakopita pairs wonderfully with a Greek salad, tzatziki sauce, olives, or a simple roasted vegetable dish.

Can I make Spanakopita without cheese?

Yes, you can omit the cheese for a dairy-free version and add more herbs or other vegetables like mushrooms or leeks to the filling.

Conclusion

Spanakopita is a delightful and flavorful dish that’s sure to impress whether you’re hosting a gathering or enjoying a quiet meal at home. The combination of spinach, feta, and fresh herbs wrapped in flaky phyllo dough creates a mouthwatering treat that’s as comforting as it is satisfying. Whether served as an appetizer, side dish, or main course, Spanakopita is a perfect addition to any Mediterranean-inspired menu.