Spanakopita

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.

Cooking Method: Baking

Cuisine: Greek

Courses: Main Courses

Difficulty: Advanced

Servings: 3

Calories: 266

Dietary: Vegetarian

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.

Read it online: https://www.chefs-mate.com/recipe/spanakopita/