Delicious Spanakopita

Here’s a recipe for Delicious Spanakopita, the classic Greek spinach pie with a crispy, flaky filo pastry crust and a savory filling of spinach, feta, and herbs.

Ingredients:

• 1 lb (450g) fresh spinach (or 1 package frozen spinach, thawed and drained)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil (divided)
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill (or 1 tablespoon dried dill)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon nutmeg (optional, adds warmth)
• 1 1/2 cups feta cheese, crumbled
• 2 large eggs, beaten
• 1 package filo dough (about 16 sheets, thawed if frozen)
• 1/4 cup melted butter (or olive oil for brushing)

Instructions:

1. Prepare the Spinach Filling:

• If using fresh spinach, rinse it thoroughly, then chop it roughly. Heat a large skillet over medium heat and add about 2 tablespoons of olive oil. Add the chopped spinach (in batches if necessary) and cook it until wilted. Once wilted, let it cool slightly, then squeeze out any excess liquid.
• If using frozen spinach, thaw it and squeeze out any excess water.
• In the same skillet, heat the remaining olive oil. Add the chopped onion and cook for about 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant.
• Remove from heat and let it cool slightly. Once cooled, combine the spinach, onion, and garlic mixture in a large bowl.

2. Mix the Filling:

• To the spinach mixture, add the chopped parsley, dill, salt, pepper, and nutmeg. Stir to combine.
• Add the crumbled feta cheese and beaten eggs. Mix until everything is evenly distributed. The eggs will help bind the filling together.

3. Prepare the Filo Pastry:

• Preheat your oven to 350°F (175°C).
• Brush a 9×13-inch baking dish or similar sized pan with a little melted butter or olive oil.
• Lay one sheet of filo dough in the dish, and brush it lightly with melted butter or oil. Repeat this process, layering and brushing with butter, until you have about 6-7 layers.

4. Assemble the Spanakopita:

• Once you have your base layer, spread the spinach and feta filling evenly over the filo dough.
• Continue layering filo sheets on top of the filling, again brushing each sheet with melted butter or oil. Use about 6-7 more sheets for the top.
• Once all the filo is used up, tuck any overhanging filo around the edges of the pan to seal the filling.

5. Bake the Spanakopita:

• Using a sharp knife, lightly score the top of the spanakopita into squares or diamonds. This will help it bake evenly and make it easier to cut after cooking.
• Bake for 30-40 minutes or until the filo is golden brown and crispy.

6. Cool and Serve:

• Let the spanakopita cool for 10-15 minutes before cutting and serving. It’s delicious served warm or at room temperature.

Tips:

• Filo Dough Handling: Filo dough can dry out quickly, so always keep it covered with a damp towel while you’re working with it.
• Freezing: Spanakopita can be frozen before baking. Simply wrap it tightly and bake from frozen for 40-45 minutes at the same temperature.

Enjoy your Delicious Spanakopita, a savory, flaky treat that’s perfect as an appetizer, snack, or light meal!