Spanakopita

As you step into a cozy kitchen filled with the comforting aroma of baked goods, there’s something undeniably inviting about the golden, flaky layers of spinach pie. Spanakopita, a delightful Greek classic, combines fresh spinach with creamy feta and aromatic herbs, all wrapped in delicate phyllo dough that crisps to perfection. This dish is not just an appetizer; it’s a celebration of flavors and textures that brings people together around the table. From its crackling exterior to its savory filling, every bite is a harmony of taste that transports you straight to the sun-drenched islands of Greece.

Let’s be honest: the homemade version of spanakopita far surpasses any store-bought alternative. The magic lies in its simplicity and the quality of ingredients used. It’s straightforward to prepare and perfect for satisfying both personal cravings during a movie night and serving at gatherings where impressive appetizers take center stage. My first attempt at this dish was a delightful journey of flavors, and I can’t wait for you to experience it too. Trust me, you’ll want to whip up this easy Greek spinach pie again and again.

How to Make Spanakopita

1. Preheat and Prepare: Preheat your oven to 325 ℉. Grease a large cookie sheet with a drizzle of olive oil to prevent sticking.
2. Wilt the Spinach: In a large microwave-safe bowl, combine the 20 ounces of fresh curly leaf spinach with ¼ cup of water. Cover and microwave for 5 to 6 minutes until the spinach is wilted. Drain it in a colander, pressing gently with a wooden spoon to remove excess moisture. Roughly chop it and place it in a kitchen towel, giving it a good squeeze to remove any remaining moisture.
3. Mix the Filling: In a large bowl, combine the wilted spinach, 2 tablespoons of extra virgin olive oil, chopped parsley, diced onion, minced garlic, 4 eggs, crumbled feta cheese, dried dill, and salt & pepper. Mix until fully incorporated.
4. Prepare the Phyllo: Unroll the thawed phyllo dough and place it between two kitchen towels to keep it from drying out.
5. Layer the Phyllo: Line the prepared pan with 2 sheets of phyllo dough, brushing each layer with additional olive oil. Repeat this process until you have about 5 or 6 sheets left.
6. Spread the Filling: Spoon the spinach and feta filling evenly over the layered phyllo dough.
7. Top with Phyllo: Add two more sheets of phyllo on top of the filling, brushing with olive oil after each layer. Continue layering two more sheets at a time, ensuring each is brushed thoroughly with oil.
8. Seal the Edges: Fold in the sides of the dough and brush with a little olive oil to seal everything in.
9. Cut the Pie: Using a sharp knife, cut the top layers into squares, making sure not to cut all the way through to the bottom.
10. Bake Until Golden: Bake for 60 to 65 minutes, until the spanakopita is beautifully golden brown and fragrant swirling through the kitchen.

Storing & Reheating

To store leftover spanakopita, let it cool to room temperature before covering it loosely with foil. It can sit at room temperature for about a day, but for longer storage, keep it in the fridge in an airtight container for up to 3 days. If you want to save it for later, wrapping it tightly in plastic wrap and then aluminum foil allows it to last in the freezer for up to 3 months. To reheat, place it in a preheated oven at 350 ℉ for about 15-20 minutes until warmed through; you might notice a slight change in texture, but a fresh drizzle of olive oil will help rejuvenate that crispiness.

With these tips and this delightful recipe, you’re set to create a memorable dish that feels both familiar and special. Engage your senses as you fold, layer, and bake.

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Spanakopita

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• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x
• Category: Appetizers
• Method: Baking
• Cuisine: Greek

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Description

Savor the rich flavors of Spanakopita, a delicious Greek spinach pie. Easy to prepare and packed with fresh ingredients, it’s perfect for a quick meal or a delightful snack.

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Ingredients

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• 20 ounces fresh curly leaf spinach (2 10 ounce bags)
• ¼ cup water
• 2 bunches parsley stems removed, roughly chopped
• 1 onion diced
• 2 cloves garlic minced
• 1 cup extra virgin olive oil plus 2 tablespoons, divided
• 4 eggs
• 10.5 ounces feta cheese crumbled
• 2 teaspoons dill dried
• Salt and Pepper To Taste
• 1 16 ounce package phyllo dough thawed

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Instructions

1. Preheat the oven to 325 ℉ and grease a large cookie sheet with olive oil.
2. In a microwave-safe bowl, combine the spinach and water. Cover and microwave for 5-6 minutes until wilted. Drain and press with a wooden spoon to remove excess moisture, then roughly chop and squeeze out any remaining water using a kitchen towel.
3. In a large bowl, mix the spinach, 2 tablespoons of olive oil, parsley, onion, garlic, eggs, feta, dill, and salt & pepper.
4. Unroll the thawed phyllo dough and cover it with two kitchen towels.
5. Line the prepared pan with 2 sheets of phyllo dough and brush with olive oil. Continue this process until you have around 5 or 6 sheets left.
6. Spread the spinach and feta filling over the dough and top with two more sheets of dough brushed with olive oil.
7. Layer additional dough sheets two at a time, brushing olive oil after every two sheets. Brush the top layer with oil and sprinkle with water.
8. Fold the sides of the dough inwards and brush with olive oil.
9. Cut the pie into squares, making shallow cuts, about halfway through the pie.
10. Bake for 60-65 minutes or until golden brown. Enjoy!

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Notes

Ensure the phyllo dough remains covered with towels to prevent it from drying out during preparation.
Feel free to add more herbs for extra flavor if desired.

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Nutrition

• Serving Size: 1 square
• Calories: 290
• Sugar: 1g
• Sodium: 400mg
• Fat: 21g
• Saturated Fat: 5g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 75mg

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