When it comes to comforting and nutrient-rich dishes, few can rival the beloved Spanakopita. This classic Greek spinach pie is not only a staple in Mediterranean cuisine but also a delightful way to pack vitamins into your diet, especially as winter draws to a close. If you’re seeking a dish that combines earthy flavors, flaky textures, and a burst of nutrients, then you’ve come to the right place.
Packed with fresh spinach and the tanginess of feta cheese, Spanakopita is often enjoyed as an appetizer or a light meal. The combination of ingredients not only creates a mouth-watering flavor but also offers numerous health benefits. Spinach is a powerhouse, loaded with vitamins A, C, and K, while feta provides a delightful creaminess. This pie can be a beautiful centerpiece for any gathering, complementing a nutritious Mediterranean diet.
Preparing Spanakopita at home may seem a bit daunting, but it’s quite straightforward when you break it down into steps. This recipe not only yields about 16-20 square servings, making it perfect for sharing, but it also allows for variations to suit your taste. For instance, you can swap in different cheeses or even add other greens like chard or kale.
Ingredients
- 3 T. olive oil
- 1 Medium onion, diced
- 5 garlic cloves, minced
- 1/4 – 1/2 C. fresh dill, chopped (to taste)
- 1 t. dried mint
- 1/4 C. chopped fresh parsley leaves
- 4 green onions, rough chopped
- 2 t. fresh lemon juice
- ½ t. ground pepper
- 1-1/2 lbs. crumbled feta, divided
- 2 lbs. fresh spinach, washed and patted dry
- Salt, black pepper, to taste
- 2 oz unsalted butter melted
- 2 lbs. phyllo pastry
- 2 eggs
Directions
- Preheat oven to 350°F.
- Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring frequently until they begin to soften, approximately 5 minutes.
- Add garlic and dill to skillet; continue cooking for 5 minutes until onions are soft and caramelized.
- Remove from heat and stir in parsley, green onions, lemon juice, and ground pepper.
- Roughly chop spinach, bring a large pot of water to a boil, add spinach, and cook for 2 minutes. Drain and squeeze to remove excess water.
- Add spinach to the skillet and mix well. Season with salt and pepper to taste.
- Let the mixture cool, then combine with 1 lb. feta cheese and slightly beaten eggs.
- Cut phyllo pastry into 4 pieces; roll them out on a clean surface.
- Place one layer of phyllo, brush with butter, add spinach filling, top with another piece, brush again, and add half of the remaining feta.
- Layer on a third piece, brush with butter, add the remaining feta, and finish with a fourth layer. Seal edges, brush with butter, and sprinkle with sesame seeds.
- Increase the oven to 425°F. Bake for 10 minutes, then reduce to 350°F for 35-40 minutes until golden brown and flaky.
- Allow to cool slightly, cut into squares, and enjoy!
This Spanakopita recipe is not only versatile, but it also offers an opportunity to impress your family and friends at gatherings. Pair it with a light salad or enjoy it with a glass of crisp white wine for the ultimate meal. Have you tried making Spanakopita at home? Share your experience and any tips you may have in the comments below!
Your adventure into the kitchen awaits, and this delightful spinach pie is just a few steps away from being on your table.
