Delightful Greek Spanakopita: A Flaky, Savory Pie Filled with Spinach and Feta

Delightful Greek Spanakopita: A Flaky, Savory Pie Filled with Spinach and Feta

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Spanakopita is a classic Greek savory pie that features a delectable filling of spinach and feta cheese. Encased in layers of crispy phyllo dough, this dish is a delightful combination of rich, savory flavors and a satisfying flaky texture. Perfect as an appetizer or a main course, Spanakopita is a beloved staple in Greek cuisine that is sure to impress at any meal.

Ingredients:

– 1 pound fresh spinach, washed and chopped
– 1/2 cup finely chopped onion
– 1/4 cup olive oil
– 1/4 cup chopped fresh dill
– 1/4 cup chopped fresh parsley
– 1/2 cup feta cheese, crumbled
– 1/2 cup ricotta cheese
– 2 eggs, lightly beaten
– Salt and pepper to taste
– 1 package phyllo dough, thawed
– 1/2 cup melted butter

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
3. Add the chopped spinach to the skillet and cook until it’s wilted. Remove from heat and let it cool slightly.
4. In a large bowl, combine the cooked spinach and onion mixture with the dill, parsley, feta cheese, ricotta cheese, and beaten eggs. Season with salt and pepper to taste.
5. Lay out one sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Place another sheet on top and brush with butter. Repeat this process until you have layered about 6 sheets.
6. Spread the spinach and cheese mixture evenly over the layered phyllo sheets.
7. Continue to layer the remaining phyllo sheets on top of the spinach mixture, brushing each sheet with melted butter as you go.
8. Tuck the edges of the phyllo dough under to seal the pie, then brush the top with additional butter.
9. Using a sharp knife, score the top of the Spanakopita into squares or triangles to make it easier to cut after baking.
10. Bake in the preheated oven for 45-50 minutes, or until the phyllo is golden brown and crispy.
11. Let the Spanakopita cool for a few minutes before slicing and serving.

Enjoy this delightful Greek Spanakopita, a perfect blend of flaky pastry and savory spinach filling!
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