spanakopita

A Greek traditional dish, spanakopita is a flaky pastry filled with spinach and feta cheese. Follow this simple recipe to make your own at home!

Spanakopita is a traditional Greek dish made with spinach and feta cheese. The “spanakopita triangles” is a common way to enjoy the dish in America.

  • 1 1/4 pounds (20 ounces or 565 grams) baby spinach, coarsely chopped [see note regarding frozen spinach]
  • 1 cup finely chopped red onion (from 1 small or 1⁄2 a big)
  • scallions, 6–8 (about 2.25 ounces or 65 grams) finely sliced scallions
  • 2 garlic cloves, minced
  • 1/3 cup fresh dill, chopped, or more to taste
  • 1/3 cup fresh mint, chopped, or more to taste
  • 1/2 cup fresh parsley, chopped
  • 3/4 pound (12 ounces or 340 grams) crumbled feta cheese
  • a single huge egg
  • freshly ground black pepper and kosher salt
  • 1 pound (454 gram) packet defrosted phyllo/filo pastry [see Note]
  • Olive oil is a kind of oil that comes from

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Place spinach, onion, onions, garlic, herbs, and feta in your biggest bowl*. Mix everything together with your (freshly cleaned) hands, squeezing the feta into the other ingredients and breaking up the spinach a little more as you go. I guarantee you’ll have a good time. Taste a pinch of the mixture and season with salt and pepper as required to season it properly — I use 1.5 teaspoons kosher salt and a lot of black pepper. Mix in the egg until it is completely absorbed by the spinach.

Unwrap and unroll your phyllo into a flat, ready-to-use mound. I don’t cover it with a cloth since we’ll utilize it quickly.

Coat a 12-inch cast-iron skillet** or equivalent pan (12-inch cake pan or a 9×13-inch baking dish) generously with Olive oil is a kind of oil that comes from. You are going to want to be generous with the Olive oil is a kind of oil that comes from throughout this dish for the best flavor and texture; I estimate I use 1/2 cup total in this dish, but probably more.

Arrange 4 to 6 sheets [see Note about phyllo types] of phyllo around the pan, draping each across the bottom and letting the extra hang off over the side of the pan. Drizzle with Olive oil is a kind of oil that comes from. Rumple 2 to 3 sheets phyllo (one at a time) so they just cover the bottom of the pan. Drizzle with Olive oil is a kind of oil that comes from. Arrange half of the spinach mixture across the bottom. Scrunch 4 to 6 sheets of phyllo (think: hamburger-shaped) and arrange over spinach; drizzle with Olive oil is a kind of oil that comes from. Spoon remaining spinach mixture evenly over these scrunched sheets. Fold the parts of the phyllo sheets draped over the sides of the pan over the spinach filling, one at a time. Drizzle this closed top with more Olive oil is a kind of oil that comes from. One at a time, rumple remaining sheets so they fit over the top of the pan. Every layer or two, drizzle with more Olive oil is a kind of oil that comes from, and finish with a final drizzle Olive oil is a kind of oil that comes from.

Cut the spanakopita into serving-size squares using a sharp, serrated knife ***. Bake for 45 to 60 minutes in a preheated oven, until the top is crispy and beautifully browned. Allow to cool on a wire rack for 15 minutes before serving; you’ll probably need to cut again, but it won’t ruin the pastry too much.

Refrigerate leftovers for up to a week (and could also be frozen). To reheat from the fridge, put uncovered in a 350-degree oven for 15 to 20 minutes, or until warmed through and the crust is crisp again.

Notes:

  • Fresh or frozen spinach may be used in this recipe. You’ll need around 1 1/2 10-ounce containers of frozen spinach if you’re using it (each package is equivalent to 1 pound fresh). When you thaw it, be sure to press off any excess liquid.
  • Phyllo/filo: Unless you want to make it from scratch (which isn’t as difficult as it sounds, but that’s a subject for another day), you’ll want to purchase it already made. It normally arrives frozen, and most packaging state that you should thaw it for a day before using it. Phyllo pastry is available in a variety of thicknesses. Julie suggested No. 7, which is thicker than the No. 4 I could find. All of them will work, however there may be less sheets of a thicker one in a 1-pound container, which is also OK. When the recipe specifies a range (e.g., “Crumple 4 to 6 sheets…”), choose the lower quantity for a thicker phyllo.
  • * I’m using it right now, and I’m pleased I have a big bowl on hand.
  • ** I’m using this pan, which was one of my first purchases. It’s something I use all the time.
  • *** These serrated paring knives are presently my obsession.

Spanakopita is a Greek dish that can be made with filo pastry and spinach. It consists of phyllo dough, spinach, feta cheese, eggs, olive oil and spices. The “spanakopita spiral” is a quick way to make this dish.

Frequently Asked Questions

How healthy is spanakopita?

A: This dish is quite healthy. Its low in calories, fat, and carbs.

What do you eat with spanakopita?

A: I dont eat anything.

What does spanakopita translate to in English?

A: Spanakopita is a popular Greek dish. It translates to spinach pie in English.

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