Spanakopita
Spanakopita is a delicious Greek pastry filled with spinach and cheese, wrapped in crispy phyllo dough. It's perfect as a snack, appetizer, or a main dish.
Ingredients
Filling
- 1 lb fresh spinach, chopped or 1 package frozen spinach, thawed and drained
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 2 large eggs, beaten
- 1/4 tsp nutmeg
- Salt and pepper to taste
Pastry
- 1 package phyllo pastry (about 20 sheets)
- Sesame seeds (optional, for topping)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic; sauté until the onion is translucent, about 5 minutes.
- Add the spinach to the skillet, cooking until wilted if using fresh or heated through if using frozen. Remove from heat and let cool slightly.
- In a mixing bowl, combine the cooked spinach mixture with feta cheese, ricotta cheese, beaten eggs, nutmeg, salt, and pepper. Mix until well combined.
Assembly
- Lay one sheet of phyllo pastry on a clean surface and brush with olive oil. Add another sheet on top and brush again. Repeat this process until you have 6-8 layers.
- Place a generous amount of the spinach mixture along one edge of the phyllo. Fold the sides over and roll the phyllo to form a log or cylinder.
- Place the rolled spanakopita on a baking sheet lined with parchment paper. Brush the top with olive oil and sprinkle with sesame seeds if using.
- Repeat with the remaining phyllo sheets and filling until all are used.
Baking
- Bake in the preheated oven for 30-35 minutes or until golden brown.
- Remove from oven and let cool slightly before serving. Enjoy warm or at room temperature.
Notes
Make sure to keep the phyllo dough covered with a damp cloth while you work, so it doesn’t dry out. You can adjust the amount of cheese based on your taste preference. For extra flavor, add herbs like dill or parsley to the filling. You can add other ingredients like sautéed mushrooms or sun-dried tomatoes to the filling for a different flavor twist. You can also use a combination of greens like kale or Swiss chard. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven for a few minutes until warmed and crispy again.