Spanakopita
User Reviews
5
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Prep Time
25 mins
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Cook Time
50 mins
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Total Time
1 hr 15 mins
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Servings
12 servings
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Calories
252 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Greek
Spanakopita
Description
To prepare Spanakopita, fresh spinach is briefly sautéed and then thoroughly drained to remove moisture that could make the filling watery. Onions, green onions, and garlic are cooked until softened and combined with the spinach. This mixture is then blended with crumbled feta cheese, chopped parsley and dill, beaten eggs, salt, and black pepper. The filling has a balanced herbal and savory taste enriched by the feta and eggs' binding texture.
Phyllo dough sheets are brushed generously with melted butter and layered in a baking pan to create multiple crisp, flaky layers. The spinach filling is spread evenly over the layered phyllo, and more sheets may be used on top and brushed with butter before baking. The baking process produces a golden, crunchy exterior that contrasts with the soft, flavorful spinach and cheese filling inside.
Spanakopita is best served warm or at room temperature, allowing the filling to set slightly for cleaner slices. Using fresh spinach and removing as much water as possible prevents sogginess. The recipe permits adding extra greens and herbs to intensify the filling without changing cheese or eggs. Properly buttering phyllo layers is essential for crispness but should be balanced to avoid greasiness.
Ingredients
- 2 pounds spinach rinsed and chopped (908g, fresh
- 2 tablespoons olive oil divided
- 1 onion finely chopped (232g)
- 5 green onions finely chopped (52g)
- 6 garlic minced (16g, cloves
- 8 ounces feta cheese crumbled (226g)
- ¼ cup parsley 8g, chopped, fresh
- 3 tablespoons dill chopped, fresh
- 2 large egg lightly beaten
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- ½ cup butter melted (113g, unsalted
- 16 phyllo dough thawed, sheets
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium heat. In batches, sautè the spinach until wilted. (Add more oil if needed.) Place in a large sieve and let cool. Squeeze out excess liquid from the spinach until dry. Place in a large mixing bowl.
- Heat the remaining 1 tablespoon of oil in the same skillet over medium heat. Add the onion, green onions, and garlic and cook until the onions start to softne, 3 to 5 minutes. Transfer to the bowl with the spinach, and let cool for 5 minutes.
- Add the cheese, parsley, dill, eggs, salt, and pepper to the spinach mixture and stir to combine.
- Preheat oven to 350°F. Lightly brush a 9x13-inch baking pan with some of the melted butter.
- Lay one sheet of phyllo dough in the prepared baking pan, letting the excess go up the sides of the pan. Using a pastry brush, brush the dough with melted butter. Repeat with 7 more sheets of phyllo dough and more melted butter.
- Spread the spinach mixture evenly on top of the stacked phyllo. Lay one sheet of phyllo dough on top of the filling and brush with butter. Repeat with the remaining 7 sheets of phyllo dough and melted butter. Tuck the ends of the dough down around the edges creating a pretty border. Using a sharp knife, lightly score the top layer of phyllo into 12 squares.
- Bake for 50 minutes or until golden brown and the filling is heated through. Serve warm. Leftovers can be covered and refrigerated for up to 3 days or frozen for up to 3 months.
Notes
- If using frozen spinach, thaw and drain thoroughly, then start at the sautéing step with the onions and garlic.
- You can increase the filling by adding more spinach, green onions, dill, parsley, salt, and pepper without increasing cheese or eggs.
- Allow the baked pie to cool for a few minutes before cutting so the filling firms up.
- Brush the phyllo sheets with enough melted butter to keep layers crisp, but avoid excess to prevent greasiness.
- Remove as much moisture as possible from the spinach by squeezing with a kitchen towel to keep the filling from becoming watery.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 68mg | 23% |
| Sodium | 606mg | 25% |
| Potassium | 508mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 7614IU | 152% |
| Vitamin C | 25mg | 28% |
| Calcium | 189mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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