Spanakopita: A Spinach and Feta Sensation
Equipment
- 1 Large Pan For sautéing the garlic, green onions, and spinach.
- 1 Large Bowl For mixing the spinach and feta filling.
- 1 Baking Dish To assemble and bake the Spanakopita. A square or rectangular dish is commonly used.
Ingredients
For the Filling:
- 500 grams Fresh Spinach washed and chopped
- 200 grams Feta Cheese crumbled
- 250 grams Ricotta Cheese
- 1 cup Green Onions finely chopped
- 2 cloves Garlic minced
- 2 tbsp Olive Oil
- Salt and Pepper to taste
- 1 tbsp Dried Dill
For the Pastry:
- 1 package Phyllo Dough (about 400 grams) thawed
- 225 grams Unsalted Butter melted
Instructions
Prepare the Filling:
- In a large pan, heat olive oil over medium heat. Add minced garlic and chopped green onions, sautéing until softened.
- Add chopped spinach to the pan in batches, allowing it to wilt. Continue until all the spinach is cooked down.
- Transfer the cooked spinach, green onions, and garlic to a large bowl. Let it cool for a few minutes.
- Add crumbled feta, ricotta, dried dill, salt, and pepper to the spinach mixture. Mix well to combine.
Prepare the Phyllo Dough:
- Preheat your oven to 175°C.
- Unroll the phyllo dough and cover it with a damp cloth to prevent drying out.
- Brush a baking dish with melted butter.
Assemble the Spanakopita:
- Place one sheet of phyllo dough in the prepared baking dish, brushing it with melted butter.
- Repeat the process, layering 7-8 sheets of phyllo, brushing each layer with butter.
- Spread half of the spinach and feta filling evenly over the phyllo layers.
- Continue layering the remaining sheets of phyllo on top of the filling, brushing each layer with butter.
- Spread the remaining filling on top.
Finish the Assembly:
- Fold any excess phyllo over the top and brush with additional melted butter.
- Using a sharp knife, score the top of the pie into squares or diamonds, being careful not to cut through to the bottom.
Bake:
- Bake in the preheated oven for 45-50 minutes or until the top is golden brown and crisp.
Serve:
- Allow the Spanakopita to cool for a few minutes before slicing along the scored lines. Serve warm and enjoy!
Video
Notes
Spanakopita, a classic Greek dish, is a delightful combination of flaky phyllo pastry and a rich, flavorful spinach and feta filling. This savory pie, often enjoyed as a snack or appetizer, captures the essence of Mediterranean cuisine with its fresh ingredients and harmonious blend of flavors. Follow this recipe to create your own Spanakopita masterpiece and indulge in a taste of Greece.
Ingredients:
For the Filling:
- 500 grams of fresh spinach, washed and chopped
- 200 grams of feta cheese, crumbled
- 250 grams ricotta cheese
- 1 cup finely chopped green onions
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried dill
For the Pastry:
- 1 package (about 400 grams) of phyllo dough, thawed
- 225 grams unsalted butter, melted
Instructions:
- Prepare the Filling:
- In a large pan, heat olive oil over medium heat. Add minced garlic and chopped green onions, sautéing until softened.
- Add chopped spinach to the pan in batches, allowing it to wilt. Continue until all the spinach is cooked down.
- Transfer the cooked spinach, green onions, and garlic to a large bowl. Let it cool for a few minutes.
- Add crumbled feta, ricotta, dried dill, salt, and pepper to the spinach mixture. Mix well to combine.
- Prepare the Phyllo Dough:
- Preheat your oven to 175°C.
- Unroll the phyllo dough and cover it with a damp cloth to prevent drying out.
- Brush a baking dish with melted butter.
- Assemble the Spanakopita:
- Place one sheet of phyllo dough in the prepared baking dish, brushing it with melted butter.
- Repeat the process, layering 7-8 sheets of phyllo, and brushing each layer with butter.
- Spread half of the spinach and feta filling evenly over the phyllo layers.
- Continue layering the remaining sheets of phyllo on top of the filling, brushing each layer with butter.
- Spread the remaining filling on top.
- Finish the Assembly:
- Fold any excess phyllo over the top and brush with additional melted butter.
- Using a sharp knife, score the top of the pie into squares or diamonds, being careful not to cut through to the bottom.
- Bake:
- Bake in the preheated oven for 45-50 minutes or until the top is golden brown and crisp.
- Serve:
- Allow the Spanakopita to cool for a few minutes before slicing along the scored lines. Serve warm and enjoy!
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 300-350 |
| Fat | 15g |
| Carbohydrates | 25g |
| Protein | 10g |
| Fiber | 5g |
Spanakopita History: A Culinary Odyssey through Ancient Greek Flavors
Spanakopita, a beloved dish in Greek cuisine, has a rich history that traces back to ancient times. The origins of Spanakopita are deeply rooted in the Mediterranean culinary tradition, where the use of vegetables, herbs, and cheese in savory pies was common.
The word “Spanakopita” itself reflects its primary ingredients. “Spanaki” means spinach in Greek, and “pita” refers to a pie or pastry. The dish is traditionally made with layers of flaky phyllo pastry enclosing a filling of spinach, feta cheese, onions, herbs, and sometimes other ingredients like ricotta or dill.
While the exact origin of Spanakopita is challenging to pinpoint, the concept of combining greens and cheese in pastry has been present in Greek and Byzantine cuisines for centuries. The dish likely evolved, with regional variations emerging based on local ingredients and culinary preferences.
Spanakopita has become a staple not only in Greece but also in various Mediterranean and Middle Eastern cuisines. Its popularity has transcended borders, making it a favorite worldwide. Today, Spanakopita stands as a delicious testament to the enduring appeal of Mediterranean flavors and the art of layering ingredients in flaky pastry.
Now, you’re ready to savor the deliciousness of homemade Spanakopita!
