Spanakopita

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Servings: 3 cups Difficulty: Advanced
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Golden, flaky pastry layers encasing a savory filling of spinach, feta, and fresh herbs.
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Spanakopita

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 3 cups Calories: 266

Description

This classic Greek spanakopita features a vibrant filling of wilted spinach, creamy feta cheese, and aromatic fresh herbs like dill and parsley, all wrapped in paper-thin sheets of buttery filo dough. The result is a satisfying dish with a perfect contrast between the crisp, shattering crust and the moist, savory interior. It serves beautifully as a main course for a vegetarian dinner or as an elegant appetizer for parties. The flavors are bright and comforting, making it an ideal choice for brunch gatherings or light weekend meals.

Directions

  1. Preheat the oven to 350°F (175°C).
  2. Heat 1/3 cup olive oil or butter in a large skillet over medium heat.
  3. Add the chopped scallions and sauté until soft and translucent, about 3-5 minutes.
  4. In a separate pan, cook the spinach without adding water, just until wilted.
  5. Transfer the cooked spinach to a colander and drain thoroughly.
  6. Squeeze out as much excess liquid from the spinach as possible using your hands or a clean kitchen towel.
  7. In a large bowl, combine the drained spinach, sautéed scallions, chopped parsley, and chopped dill.
  8. Season the vegetable mixture with a very little salt and pepper, then stir to combine.
  9. Allow the filling to cool slightly, then fold in the crumbled feta cheese and lightly beaten eggs.
  10. Butter a 9x12-inch baking dish generously.
  11. Unroll the filo sheets and cover with a damp towel to prevent drying out.
  12. Place the first filo sheet in the bottom of the prepared baking dish and brush with melted butter.
  13. Repeat with 5 more sheets, brushing each layer with butter.
  14. Pour the spinach and feta filling evenly over the bottom filo layers.
  15. Cover the filling with the remaining 6 filo sheets, brushing each one with melted butter.
  16. Tuck the overhanging filo edges under the bottom layers to seal the pie.
  17. Use a sharp knife to score the top layer of filo into square or diamond shapes.
  18. Bake for 40 minutes, or until the top is crisp and a deep golden brown.
  19. Remove from the oven and let stand for 15 minutes before cutting and serving.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 266kcal
% Daily Value *
Total Fat 21.6 gg34%
Saturated Fat 2.8 gg14%
Cholesterol 105 mgmg35%
Sodium 286 mgmg12%
Total Carbohydrate 14.2 gg5%
Dietary Fiber 8.0 gg32%
Sugars 1.6 gg
Protein 10.7 gg22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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