Recipe of the Week: Spanakopita (Greek Spinach Pie)

A flaky, buttery pastry filled with a savory spinach and feta mixture that brings warmth to any occasion.

Spanakopita is a traditional Greek dish that has been enjoyed for centuries. It's a staple in Greek households and is often served during family gatherings and celebrations. The dish became famous for its perfect blend of spinach and salty feta wrapped in crisp layers of phyllo dough. Its ability to soothe the soul with its rich flavors and delightful textures has made it a beloved comfort food across the globe.

🛒 Ingredients

For the filling

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 pound fresh spinach, washed and chopped
• 8 ounces feta cheese, crumbled
• 2 eggs, beaten
• Salt and pepper to taste
• 1 teaspoon dried dill

For the pastry

• 1 package phyllo dough, thawed
• 1 cup unsalted butter, melted

Step-by-Step Instructions

Step 1: Prepare the filling

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent. Add the chopped spinach and cook until wilted, about 5 minutes. Remove from heat and let cool slightly.

Step 2: Mix the filling

In a large mixing bowl, combine the cooled spinach mixture with the crumbled feta cheese and beaten eggs. Season with salt, pepper, and dried dill. Stir until the mixture is thoroughly combined and set aside.

Step 3: Prepare the phyllo dough

Take the phyllo dough from its package and cover it with a damp towel to prevent it from drying out. Carefully lay one sheet of phyllo dough on a clean surface and brush with melted butter. Repeat this process, stacking the sheets, until you have layered about 6-8 sheets.

Step 4: Assemble the spanakopita

Spread the spinach and feta mixture evenly over the layered phyllo dough. Cover the filling with more layers of phyllo sheets, each brushed with melted butter, using about 6-8 sheets.

Step 5: Score the pastry

Using a sharp knife, gently score the top layers of phyllo into squares or diamond shapes to make it easier to cut after baking. Be careful not to cut all the way through to the bottom.

Step 6: Bake the spanakopita

Preheat your oven to 350°F (175°C). Place the assembled spanakopita in the oven and bake for 45 minutes, or until the phyllo is golden brown and crisp.

Step 7: Cool and serve

Once baked, remove the spanakopita from the oven and let it cool for about 10 minutes. This allows the filling to set slightly, making it easier to cut and serve. Enjoy warm with a light salad or as a stand-alone dish.