Spanakopita
User Reviews
5
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Prep Time
45 mins
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Cook Time
25 mins
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Total Time
1 hr 10 mins
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Servings
30
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Calories
72 kcal
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Course
Main Course, Appetizer
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Cuisine
Mediterranean
Spanakopita
Description
Spanakopita features a filling made from fresh spinach sautéed with onion, green onions, garlic, parsley, and dill, giving it a bright herbaceous character. The mixture is combined with crumbled feta cheese and an egg to create a moist filling that is well-seasoned with salt and black pepper. This filling is encased in numerous layers of phyllo dough brushed with melted butter, which bake to a crisp, golden texture. The flaky crust contrasts with the tender, flavorful greens inside.
The dish is baked until the phyllo is crisp and golden brown, making for a satisfying textural contrast between the flaky pastry and the creamy, slightly crumbly filling. Spanakopita can be served warm or at room temperature, making it versatile for various meals or as finger food at gatherings. It pairs well with simple salads or as part of a mezze spread.
A key step is squeezing excess water from the cooked spinach to avoid a watery filling; using a potato ricer or tightly wringing with a towel helps achieve this. Fresh spinach is preferred, but frozen thawed and squeezed spinach can be substituted using about 2 ten-ounce boxes. Maintaining the phyllo dough covered to prevent drying during assembly is also important for best results.
Ingredients
- 2 tablespoons olive oil divided use
- 2 pounds spinach fresh leaves
- 1/2 cup onion finely chopped
- 1/2 cup green onions thinly sliced
- 1 teaspoon garlic minced
- 2 tablespoons parsley chopped, fresh
- 2 tablespoons dill chopped, fresh
- 8 ounces feta cheese crumbled
- 1 egg lightly beaten
- salt to taste
- black pepper to taste
- 1 pound phyllo dough thawed, sheets
- 3/4 cup butter melted
Instructions
- Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Add half the spinach to the pan and cook until wilted. Add the remaining spinach to the pan.
- Cook for 3-4 minutes until all of the spinach is wilted.
- Remove the spinach from the pan and let it cool. Wring out excess water. Coarsely chop the spinach.
- Wipe out the pan with a paper towel. Heat the remaining tablespoon of olive oil over medium heat.
- Add the onion and cook for 3-4 minutes or until softened. Stir in the green onions, garlic, parsley and dill and cook for 30 seconds.
- Transfer the onion mixture to a bowl along with the chopped spinach, feta cheese and egg. Season generously with salt and pepper to taste. Stir until thoroughly combined.
- Take the phyllo dough out of the package and unroll it onto a flat surface. Keep the phyllo covered with plastic wrap or a damp towel when you're not working with it.
- Lay out one sheet of dough with the long end facing you. Brush the melted butter over the dough.
- Add a second layer of dough on top of the first, then brush the second layer with butter.
- Cut the dough vertically into 3 inch wide strips.
- Place 1 1/2 teaspoons of filling on one end of the dough strip. Fold one corner of the dough over the filling to make a triangle shape.
- Fold the strip of dough over itself the same way you'd fold a flag until you reach the end. Brush a little melted butter over the top and place the triangle on the prepared sheet pan.
- Repeat the process with the remaining dough and filling.
- Arrange the triangles 1 1/2 inches apart on the sheet pans. Bake one pan at a time for 18-20 minutes or until golden brown. Serve immediately.
Notes
- Remove as much liquid as possible from cooked spinach to prevent a watery filling. Use a potato ricer or squeeze tightly by hand or with a towel.
- Fresh spinach provides the best flavor and texture, but 2 ten-ounce boxes of frozen spinach can substitute if fully thawed and drained.
- Keep phyllo dough covered with plastic wrap or a damp towel while assembling to prevent it from drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 24mg | 8% |
| Sodium | 127mg | 5% |
| Potassium | 16mg | 0% |
| Sugar | 0.5g | 1% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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