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Easy Spanakopita recipe

Easy Spanakopita recipe
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This Easy Spanakopita recipe is a quick, satisfying Greek-inspired dish featuring vibrant spinach, creamy feta, and crispy golden phyllo dough. Perfect for busy weeknights or any meal, it combines simple ingredients and fast preparation to deliver a healthy, delicious, and flaky savory pastry everyone will love.

Ingredients

Main Ingredients

  • Fresh baby spinach, well drained – about 1 lb (450g)
  • Feta cheese, crumbled – 1 cup (150g)
  • Phyllo dough sheets – 10 to 12 sheets, thawed as per package instructions
  • Onion, finely chopped – 1 medium
  • Garlic cloves, minced – 2
  • Eggs, beaten – 2
  • Olive oil or melted butter – 1/2 cup (120ml) for brushing
  • Fresh dill or parsley, chopped – 2 tbsp
  • Salt – to taste
  • Black pepper – to taste

Instructions

  1. Prepare the filling: Sauté the finely chopped onion and garlic in olive oil over medium heat until soft and fragrant. Add the fresh spinach and cook until wilted. Remove from heat and let cool. Stir in crumbled feta cheese, beaten eggs, chopped fresh dill or parsley, salt, and pepper until well combined.
  2. Assemble the phyllo base: Lay one sheet of phyllo dough in a greased baking dish and brush lightly with olive oil or melted butter. Repeat with about half of the phyllo sheets, layering and brushing each to create a delicate, buttery base.
  3. Add the filling: Evenly spread the spinach and feta mixture over the layered phyllo base, ensuring an even distribution for consistent flavor and cooking.
  4. Top with remaining phyllo: Layer the remaining phyllo sheets on top of the filling, brushing each sheet with olive oil or butter. Tuck in any overhanging edges neatly to finish.
  5. Score and bake: Lightly score the top layers of the spanakopita into serving-sized pieces to allow steam to escape and make serving easier. Bake in a preheated oven at 350°F (175°C) for approximately 30 minutes or until the phyllo is golden brown and crisp.

Notes

  • Drain spinach thoroughly to prevent soggy phyllo; squeeze out excess moisture well.
  • Handle phyllo dough gently and keep covered with a damp towel while assembling to avoid drying and tearing.
  • Brush each phyllo sheet generously with olive oil or butter for optimal flakiness and flavor.
  • Score the assembled spanakopita before baking to help steam escape and make clean serving easier.
  • Use fresh herbs like dill and parsley for brightness and enhanced flavor over dried herbs.

Nutrition

Keywords: spanakopita, spinach pie, Greek appetizer, phyllo pastry, easy spanakopita

Find it online: https://withnora.com/easy-spanakopita-recipe/