Embark on a culinary journey to the sun-drenched shores of Greece with this irresistible recipe for authentic Greek Spanakopita. This savory spinach pie, a beloved staple of Greek cuisine, is a symphony of flavors and textures. Imagine layers of delicate, crispy phyllo pastry embracing a vibrant, herbaceous filling bursting with spinach, feta cheese, and aromatic herbs. This isn’t just a recipe; it’s an experience – a chance to create a dish that’s both comforting and impressive, perfect for a casual weeknight dinner or a special occasion. Learn how to make the best Spanakopita from scratch, from mastering the perfect filling to achieving that golden, flaky crust.
Before we dive into the recipe, let’s admire a beautiful image of a golden brown, freshly baked Spanakopita. (Imagine a crispy crust with a perfectly cooked filling.)
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Recipe Overview
| Category | Value |
|---|---|
| Preparation Time | 45 minutes |
| Cooking Time | 45-50 minutes |
| Servings | 8-10 servings |
| Difficulty | Medium |
Nutrition Information per Serving (Approximate)
This information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: 350-400
- Protein: 12-15g
- Fat: 20-25g
- Carbohydrates: 30-35g
Ingredients
Gather your ingredients! This recipe for Greek Spanakopita calls for fresh, high-quality ingredients to achieve the best flavor. Here’s what you’ll need:
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh Spinach | 1.5 – 2 pounds | Fresh spinach, washed and roughly chopped. Can substitute with frozen, thawed and well-drained spinach (about 20oz). |
| Feta Cheese | 8 ounces | Crumbled. Use a good quality feta, preferably Greek. |
| Onion | 1 medium | Finely chopped. |
| Scallions (Green Onions) | 4-6, thinly sliced | Use both white and green parts. |
| Fresh Dill | 1/4 cup, chopped | Freshly chopped, adds a lovely aroma. |
| Fresh Parsley | 1/4 cup, chopped | Freshly chopped, adds a lovely aroma. |
| Eggs | 3 large | Lightly beaten. |
| Olive Oil | 1/2 cup, plus more for brushing | Extra virgin olive oil recommended for the best flavor. |
| Phyllo Dough | 1 pound (about 16 sheets) | Thawed if frozen. Keep covered with a damp towel to prevent drying. |
| Salt | To taste | Start with 1 teaspoon and adjust. |
| Black Pepper | To taste | Freshly ground is best. |
Cooking Instructions
- Prepare the Spinach: If using fresh spinach, wash it thoroughly and remove any tough stems. Cook the spinach in a large pot or pan over medium heat until wilted. This usually takes about 5-7 minutes. Alternatively, you can steam it. Let the spinach cool slightly, then squeeze out as much excess water as possible. Chop the spinach coarsely. If using frozen spinach, thaw it completely and squeeze out all the excess water. This is crucial to prevent a soggy Spanakopita.
- Sauté the Onions: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Combine the Filling: In a large bowl, combine the cooked spinach, sautéed onions, scallions, crumbled feta cheese, chopped dill, chopped parsley, beaten eggs, the remaining olive oil (1/2 cup), salt, and pepper. Mix well to ensure all ingredients are evenly distributed. Taste and adjust seasonings as needed. This savory filling is the heart of your Spanakopita!
- Prepare the Phyllo Dough: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil. Lay one sheet of phyllo dough in the bottom of the dish. Brush generously with olive oil. Repeat with another sheet of phyllo, brushing with olive oil after each sheet, until you’ve used about 6-8 sheets. This creates the base of the Spanakopita.
- Assemble the Spanakopita: Spread the spinach and feta filling evenly over the oiled phyllo base.
- Layer the Top: Lay a sheet of phyllo dough over the filling and brush it with olive oil. Repeat with another sheet, brushing with oil, until you’ve used the remaining phyllo sheets. For the top layers, you can alternate the direction of the phyllo sheets to create a more interesting texture.
- Score and Bake: Using a sharp knife, score the top layer of phyllo dough into squares or diamond shapes. This allows steam to escape and makes it easier to serve. Brush the top generously with olive oil. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the filling is set. The Spanakopita is ready when the edges are crispy and the center is firm.
- Cool and Serve: Let the Spanakopita cool in the baking dish for about 10-15 minutes before serving. This helps it set and makes it easier to cut. Serve warm, and enjoy the deliciousness of your homemade Greek Spanakopita!
Serving Suggestions
Spanakopita is a versatile dish that can be enjoyed in many ways. Here are some serving suggestions:
- Serve as a main course with a simple Greek salad.
- Pair it with grilled chicken or fish.
- Enjoy it as a side dish with roasted vegetables.
- Serve it as an appetizer at a gathering.
- Serve it with a dollop of Greek yogurt or a drizzle of lemon juice for extra flavor.
Notes and Tips for Perfect Spanakopita
- Quality Ingredients Matter: Using high-quality feta cheese and fresh herbs will significantly enhance the flavor of your Spanakopita.
- Prevent Soggy Bottoms: Thoroughly draining the spinach of all excess water is crucial. This prevents the bottom of the Spanakopita from becoming soggy.
- Work Quickly with Phyllo: Phyllo dough dries out quickly. Keep the stack covered with a damp towel while you’re working with it to prevent it from drying out and cracking.
- Brush Generously: Don’t be shy with the olive oil. It’s essential for achieving a flaky, golden crust.
- Score Deeply: Scoring the top layer of phyllo helps the steam escape and ensures even baking.
- Variations: Feel free to add other vegetables to the filling, such as leeks or mushrooms. You can also experiment with different herbs and spices. Try adding a pinch of nutmeg to the filling for a warm, aromatic touch.
- Freezing: You can freeze baked or unbaked Spanakopita. If freezing baked Spanakopita, let it cool completely before wrapping it tightly in plastic wrap and then foil. To bake from frozen, add about 10-15 minutes to the baking time. If freezing unbaked Spanakopita, assemble the pie, wrap it tightly, and freeze. Thaw completely before baking.
- Make Ahead: You can assemble the Spanakopita a day in advance and store it, covered, in the refrigerator before baking. This allows the flavors to meld and the phyllo to absorb some of the filling’s moisture, resulting in an even more delicious pie.
- Don’t Overfill: Avoid overfilling the baking dish, as this can make it difficult to handle and bake evenly.
- Experiment with Cheese: While feta is traditional, you can experiment with other cheeses, such as ricotta or a blend of cheeses, for different flavor profiles in your Spanakopita.
The Magic of Spanakopita
The beauty of Greek Spanakopita lies in its simplicity. It’s a dish that celebrates fresh, wholesome ingredients, transformed into something truly special. From the first bite of the crispy, flaky crust to the last morsel of the savory filling, every element works in perfect harmony. This recipe is more than just a set of instructions; it’s an invitation to create a moment of culinary joy. With each layer of phyllo, with each sprinkle of feta, you’re building a tradition, a taste of Greece, right in your own kitchen. This Spanakopita is a testament to the deliciousness of simple, well-prepared food. As you prepare this Spanakopita, remember that the most important ingredient is love. Enjoy the process, savor the aroma, and share it with those you cherish. Kali Orexi! (Good Appetite!)
