Description
Greek Spinach Pie, or Spanakopita, is a beloved Mediterranean dish that envelops a savory filling of fresh spinach and creamy feta cheese in layers of flaky phyllo pastry. This delightful pie not only tantalizes your taste buds but also fills your kitchen with the enchanting aroma of sautéed onions and herbs. Perfectly versatile, Spanakopita can be enjoyed warm as an appetizer, served cold for lunch, or presented at gatherings to impress your guests. With its rich flavors and delightful textures, this recipe is approachable for cooks of all skill levels, allowing everyone to bring a taste of Greece into their homes. Prepare for an unforgettable culinary experience that will have everyone asking for seconds!
Ingredients
- Phyllo pastry
- Fresh spinach
- Feta cheese
- Onion
- Dill
Instructions
- Preheat your oven to 375°F (190°C) and grease a large baking dish.
- Sauté chopped onions in a skillet until soft. Add washed spinach and cook until wilted. Allow cooling before mixing in crumbled feta and chopped dill.
- Layer phyllo sheets on your work surface, brushing each with olive oil.
- Spoon the filling onto one side of the layered phyllo sheets, fold over to cover, and seal the edges.
- Cut into squares or triangles and place in the greased baking dish.
- Bake for 30-35 minutes or until golden brown. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer/Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 220
- Sugar: 2g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Keep unused phyllo covered with a damp cloth to prevent drying out. Customize your filling with additional ingredients like cooked rice or various herbs. Prepare Spanakopita ahead of time; refrigerate unbaked for up to two days.