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Spanakopita

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A delightful Greek pie filled with spinach and feta, wrapped in flaky phyllo pastry. Perfect as an appetizer or vegetarian main course.

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 dried dill
  • Salt and pepper to taste
  • 1 (16-ounce) package phyllo dough, thawed

Instructions

  1. Preheat the oven to 325°F and grease a large cookie sheet with olive oil.
  2. Wilt the spinach: 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. Prepare the filling: In a large bowl, mix the drained 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 to prevent it from drying out.
  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 layered phyllo dough and top with two more sheets of dough, each 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 a little water.
  8. Fold the sides of the dough inwards and brush with olive oil. Cut the pie into squares, making shallow cuts, about halfway through.
  9. Bake for 60-65 minutes or until the Spanakopita is golden brown. Enjoy!

Notes

For a fun twist, feel free to customize your filling by adding cooked leeks, artichoke hearts, or other cheeses.

Nutrition

Find it online: https://www.nailzspa.com/spanakopita/

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