Here’s a reliable and authentic-style recipe you can try:
🥬🧀 Spanakopita (Greek Spinach & Feta Pie)
Ingredients:
For the Filling:
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2 tablespoons olive oil
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1 small onion, finely chopped
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2–3 green onions, chopped
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2 garlic cloves, minced (optional)
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1 lb (450 g) fresh spinach, chopped (or 1 lb frozen, thawed and drained well)
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2 tablespoons fresh dill (or 1 tsp dried)
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2 eggs, lightly beaten
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1 cup (150 g) feta cheese, crumbled
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Salt and pepper, to taste
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Optional: ¼ cup ricotta or cream cheese for a creamier filling
For the Phyllo Layers:
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10–12 sheets phyllo dough, thawed
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½ cup unsalted butter or olive oil, melted (for brushing layers)
Instructions:
1. Prepare Filling:
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Heat olive oil in a large skillet over medium heat. Sauté onion and green onion until soft (about 5 min).
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Add garlic (if using), then add spinach and cook until wilted. If using frozen spinach, just stir to heat through.
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Remove from heat. Let cool slightly, then stir in dill, feta, and eggs. Season with salt & pepper (go light on salt — feta is salty!).
2. Preheat Oven:
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350°F (175°C).
3. Assemble:
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Lightly grease a 9×9-inch or 9×13-inch baking dish (depending on how thick you want it).
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Layer 5–6 phyllo sheets, brushing each with melted butter/oil as you go.
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Spread the spinach-feta filling evenly.
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Layer another 5–6 phyllo sheets on top, again brushing each layer.
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Tuck in edges and brush the top generously.
4. Bake:
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Use a sharp knife to score the top into squares or diamonds (don’t cut all the way through).
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Bake for 35–45 minutes, or until golden and crispy.
5. Cool & Serve:
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Let cool slightly before cutting. Serve warm or at room temperature.
💡 Tips:
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Phyllo dries out fast, so keep unused sheets covered with a damp towel while you work.
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Make mini spanakopita triangles by wrapping spoonfuls of filling in strips of phyllo.
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Add nutmeg or lemon zest for extra depth of flavor.
Want a gluten-free, egg-free, or vegan version of this? Or instructions for freezing and reheating?
