This classic Greek dish is a savory pie featuring layers of buttery, crisp phyllo dough enclosing a rich filling of spinach, feta cheese, onions, and herbs. The combination of salty feta, earthy spinach, and aromatic oregano creates a deeply satisfying flavor profile. It is perfect for brunch, lunch, or as a substantial appetizer at gatherings. While often served warm, it is also delicious at room temperature, making it an ideal make-ahead dish for parties. The contrast between the delicate, shattering pastry and the moist, cheesy interior is what makes this recipe a timeless favorite.
Spanakopita
Description
This classic Greek dish is a savory pie featuring layers of buttery, crisp phyllo dough enclosing a rich filling of spinach, feta cheese, onions, and herbs. The combination of salty feta, earthy spinach, and aromatic oregano creates a deeply satisfying flavor profile. It is perfect for brunch, lunch, or as a substantial appetizer at gatherings. While often served warm, it is also delicious at room temperature, making it an ideal make-ahead dish for parties.Ingredients
Directions
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Preheat the oven to 350&# 194;°F (175ðC).
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If using fresh spinach, wash it thoroughly and remove tough stems. Place in a large bowl, sprinkle with salt, and rub the leaves together to wilt and reduce volume. Rinse thoroughly and squeeze out all excess moisture using a clean towel. If using frozen spinach, thaw completely and squeeze out excess moisture.
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Heat olive oil and a tablespoon of butter in a skillet over medium heat. Sauté the chopped onion and sliced mushrooms until tender and onions are translucent, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
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In a large mixing bowl, beat the eggs. Add the crumbled feta cheese, grated parmesan, drained spinach, sautéed onion and mushroom mixture, chopped parsley, oregano, rosemary (if using), and a pinch of salt and freshly ground pepper. Stir until well combined.
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Unroll the phyllo dough and cover with a damp towel to prevent drying out. Keep only the sheet you are working with exposed.
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Brush the bottom and sides of a 9x13 inch baking dish with melted butter.
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Place one sheet of phyllo in the dish, trimming if necessary to fit. Brush with melted butter. Repeat with remaining phyllo sheets, brushing each with butter, until you have used about half of the sheets.
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Spread the spinach and cheese filling evenly over the layered phyllo.
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Layer the remaining phyllo sheets on top of the filling, brushing each sheet with melted butter.
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Using a sharp knife, score the top layer of phyllo into squares or diamonds, cutting all the way through to the filling.
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Bake for 40-45 minutes, or until the phyllo is golden brown and crispy.
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Let cool for 10 minutes before cutting and serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 576.0kcal
- % Daily Value *
- Total Fat 42.6g66%
- Saturated Fat 8.6g43%
- Cholesterol 559.5mg187%
- Sodium 97699.1mg4071%
- Total Carbohydrate 30.1g11%
- Dietary Fiber 7.8g32%
- Sugars 4.8g
- Protein 26.6g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage:
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