Spanakopita Recipe

I recently tried a Greek Spinach And Feta Filo Pie that impressed me with its lively blend of flavors. Tender spinach mingles with crumbled feta, fresh dill, and hints of onion, all wrapped in delicate phyllo dough. The olive oil and melted butter add depth to each satisfying bite.

I recently started experimenting with Spanakopita and I gotta say, it’s quickly become one of my favorite savory treats. There’s something really fun about layering a package of thawed phyllo dough with a fresh filling made out of roughly chopped 2 lbs spinach, finely chopped yellow onion and chopped green onions.

Add in 8 oz of crumbled feta cheese to keep it authentically Greek and you’ve got a mixture that’s simply irresistible. I mix in 2 lightly beaten eggs, a 1/4 cup of fresh dill and drizzle in a bit of olive oil to tie it all together.

I even add a couple tablespoons of melted unsalted butter so every bite has that crisp phyllo texture. I know it might sound a bit complicated but trust me, these easy recipies for Spanakopita are totally doable.

The blend of flavors, salt, and freshly ground black pepper makes this dish a must-try if you enjoy Greek spinaches pies. Give it a try and let the flavors surprise you!

Why I Like this Recipe

1. I really like how this recipe makes the phyllo dough turn out super crispy and crunchy; it adds a fun texture that makes every bite interesting.
2. The mix of spinach and feta is just perfect to me cause it’s both healthy and packed with flavor, even if sometimes the flavors don’t mix totally perfectly.
3. I love that it’s easy to make and you can kinda improvise with it, so even if i mess up a little, i can still enjoy a really tasty dish.
4. It also feels really special to whip up something that’s so tied to Greek traditions, making every meal feel like an adventure in cooking.

Ingredients

• Spinach provides fiber and vitamins, keeping you healthy and add a fresh flavor.
• Feta cheese offers protein and calcium, giving a tangy, salty kick to the recipe.
• Phyllo dough is full of carbs, making the dish crispy and satisfyingly light.
• Olive oil delivers healthy fats and gently brings all flavors together.
• Eggs bind the ingredients and add extra protein, making this recipe richer.
• Onions add a subtle sweetness and robust aroma enhancing the overall taste.
• Dill infuses a fresh, herby note that livens up the rich filling.
• Butter with just a hint of richness gives a lovely golden crust to the dish.

Ingredient Quantities

• 1 package (16 oz) phyllo dough, thawed
• 2 lbs fresh spinach, roughly chopped
• 1 medium yellow onion, finely chopped
• 4 green onions, chopped
• 8 oz feta cheese, crumbled
• 2 large eggs, lightly beaten
• 1/4 cup fresh dill, chopped
• 1/4 cup olive oil
• 2 to 3 tablespoons unsalted butter, melted
• Salt, to taste
• Freshly ground black pepper, to taste

How to Make this

1. Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.

2. In a large skillet, heat the olive oil over medium heat then add the chopped yellow onion and green onions; cook them until they’re soft and a bit translucent.

3. Add the roughly chopped spinach to the skillet and cook until it wilts, stirring occasionally. Season with a pinch of salt and freshly ground black pepper.

4. Once the spinach mixture has cooled a little bit, transfer it to a large bowl and stir in the crumbled feta cheese, beaten eggs and chopped dill.

5. Unwrap the phyllo dough and keep it covered with a damp cloth so it stays soft. Lay one sheet in the bottom of the baking dish.

6. Brush the placed phyllo sheet generously with melted unsalted butter. Then layer another sheet on top and brush it again. Repeat until you have layered about half of the phyllo sheets.

7. Spread the spinach and feta filling evenly over the layered phyllo.

8. Continue to top the spinach mixture with the remaining phyllo sheets; brush each sheet with melted butter as you layer them.

9. Tuck in any overhanging edges if needed so the filling is well encapsulated, and brush the top layer lightly.

10. Bake in the preheated oven for 30 to 40 minutes or until the top is crispy and golden. Let it cool for a few minutes then cut into squares and serve warm.

Equipment Needed

1. Preheated oven (set to 350°F) and a lightly greased 9×13 inch baking dish
2. Large skillet for cooking the onions and spinach over medium heat
3. Sharp knife and cutting board to chop the yellow onion, green onions, spinach and dill
4. Large bowl to mix the spinach with feta cheese, eggs and dill once the mixture cools a bit
5. Pastry brush to generously apply the melted unsalted butter on each phyllo sheet
6. Damp cloth to cover the phyllo dough and keep it soft during use
7. Measuring cups and spoons to portion out olive oil, butter, and seasonings accurately
8. Spatula for stirring the spinach and herbs blend in the skillet

FAQ

Spanakopita Recipe Substitutions and Variations

• If you dont have fresh spinach you could use kale or Swiss chard which work fine.
• You can swap the yellow onion with a red onion for a slightly sweeter flavor.
• If you dont like green onions, try using chives in your spanakopita.
• Instead of feta cheese you can use ricotta or goat cheese for a creamier texture.
• If unsalted butter is missing from your pantry, margarine will do the trick.

Pro Tips

1. Make sure you keep the phyllo covered with a damp cloth when you’re not working with it so it doesn’t dry out or tear, even if you’re moving fast.
2. When layering the phyllo sheets, be sure to brush each one gently with the melted butter – not too much or it can make the layers soggy and hard to work with.
3. Let your spinach mix cool down a bit before you add it to the eggs and cheese, because if it’s too hot it might cook the eggs and change the texture of your filling.
4. Tuck in the edges of the phyllo carefully once you’ve spread the filling, so you dont end up with any messy spills in the oven.