Spanakopita (Spinach Pie) Recipe

 

Spanakopita (Spinach Pie) Recipe

Ingredients

• 1 package phyllo dough (thawed if frozen)
• 2 lbs (900g) fresh spinach, chopped (or 1 lb frozen spinach, thawed and drained)
• 1 cup feta cheese, crumbled
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2-3 green onions, chopped (optional)
• 1/4 cup fresh dill, chopped (or 1 tbsp dried dill)
• 3 large eggs, beaten
• 1/4 cup olive oil (plus more for brushing phyllo)
• 1/2 tsp nutmeg
• Salt and black pepper to taste

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Instructions

1. Prepare the Filling:

• Heat olive oil in a large skillet over medium heat.
• Sauté the onion and garlic until soft and translucent.
• Add spinach in batches, cooking until wilted (if using fresh) or until heated through (if using frozen).
• Stir in green onions, dill, nutmeg, salt, and pepper. Cook for a few more minutes, then remove from heat.
• Let the mixture cool slightly, then mix in crumbled feta and beaten eggs.

2. Preheat Oven:

• Set the oven to 375°F (190°C).

3. Assemble the Spanakopita:

• Lightly grease a 9x13-inch baking dish or similar.
• Lay a sheet of phyllo dough in the dish, allowing it to overlap the sides, and brush lightly with olive oil.
• Continue layering 6-8 phyllo sheets, brushing each with olive oil.
• Spread the spinach mixture evenly over the phyllo.
• Layer another 6-8 sheets of phyllo on top, brushing each with olive oil. Fold any excess dough over the filling and brush with more olive oil.

4. Score and Bake:

• Use a sharp knife to lightly score the top layer of phyllo into squares or triangles.
• Bake for 40-45 minutes, or until the phyllo is golden brown and crispy.

5. Serve:

• Let the spanakopita cool for 10-15 minutes before slicing and serving.

Enjoy your delicious homemade Greek spinach pie!