Description
Crispy, flaky layers of phyllo cradle a savory Greek spinach pie (spanakopita) brimming with tangy feta and tender spinach. Mediterranean comfort arrives on your plate, promising a delightful journey through traditional Greek culinary magic that you’ll savor to the last delectable bite.
Ingredients
Scale
Main Vegetables:
- 2 (10 ounces) frozen chopped spinach, thawed and well-drained
- 1 large yellow onion, finely chopped
- 2 green onions, finely sliced
- 1 bunch flat-leaf parsley, finely chopped
Cheeses and Eggs:
- 3 large eggs
- 1 1/2 cups feta cheese, crumbled
- 1/3 cup parmesan cheese
Herbs, Seasonings, and Additional Ingredients:
- 2 tablespoons extra virgin olive oil or butter
- 3 cloves garlic, minced
- 2 teaspoons fresh dill
- 1/4 teaspoon nutmeg
- 1/2 lemon, juiced
- Salt and black pepper, to taste
- 1 (16 ounces) package phyllo dough
- 1/2 cup melted butter or olive oil (or a mix of both)
Instructions
- Thoroughly eliminate excess moisture from spinach by gently pressing and squeezing, ensuring a firm, non-watery texture for the pie filling.
- Warm olive oil in a spacious skillet over moderate heat.
- Introduce finely chopped onions, minced garlic, and sliced green onions, sautéing until they transform into a soft, delicately caramelized mixture.
- Incorporate the drained spinach, fragrant dill, fresh parsley, salt, and cracked black pepper. Gently cook for a brief 2-3 minute interval, then transfer to a cool surface.
- In a generous mixing bowl, vigorously whisk eggs with aromatic nutmeg, zesty lemon juice, crumbled feta, and grated parmesan cheese.
- Fold the cooled spinach mixture into the egg blend, ensuring complete and uniform integration.
- Calibrate the oven temperature to 350°F (177°C).
- Delicately arrange phyllo sheets on a baking surface, draping a slightly dampened cloth to prevent premature drying.
- Prepare a 9×13-inch baking vessel by lightly coating with olive oil or cooking spray.
- Meticulously layer phyllo sheets, alternating with gentle brushstrokes of melted butter between every two sheets, continuing until approximately two-thirds of the dough is utilized.
- Distribute the spinach mixture evenly across the layered foundation.
- Complete the construction by layering remaining phyllo sheets, continuing the butter-brushing technique.
- Apply a final luxurious brush of melted butter across the topmost layer.
- Bake for 40-45 minutes, monitoring until the crust achieves a stunning golden-brown, crisp perfection.
- Allow the pie to rest momentarily before slicing and presenting.
Notes
- Squeeze spinach thoroughly to remove excess moisture, ensuring a crisp and flaky pie crust without sogginess.
- Toast herbs like dill and parsley briefly to enhance their aromatic flavors and release essential oils before mixing into the filling.
- Brush phyllo layers gently with melted butter using a soft pastry brush to create delicate, even layers that crisp beautifully during baking.
- Consider substituting some feta with ricotta for a lighter, creamier texture if traditional feta feels too sharp or salty.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 120 mg