Ingredients
For the Filling:
1 lb (450g) fresh spinach (or 10 oz frozen spinach, thawed and drained)
1 cup crumbled feta cheese
1 medium onion, finely chopped
2-3 green onions, chopped
2 tbsp olive oil
2 eggs, lightly beaten
1 tbsp fresh dill, chopped (or 1 tsp dried dill)
1 tbsp fresh parsley, chopped
Salt and pepper to taste
For the Phyllo Layers:
10-12 sheets of phyllo dough (thawed if frozen)
1/2 cup melted butter or olive oil (for brushing the phyllo)
Execution
Prepare the Spinach Filling
If using fresh spinach, rinse it thoroughly and sauté it in a pan over medium heat until wilted. If using frozen spinach, ensure it’s fully thawed and drained to avoid excess moisture. Once cooked or thawed, squeeze out any remaining water from the spinach using a clean kitchen towel or paper towels.
In a large skillet, heat the olive oil and sauté the chopped onions and green onions until soft and translucent (about 5 minutes). Add the drained spinach and continue cooking for 2 more minutes. Remove from heat and let cool slightly.
Combine the Filling Ingredients
In a large bowl, mix together the cooked spinach, crumbled feta, eggs, fresh dill, parsley, salt, and pepper. Stir until everything is evenly combined.
Layer the Phyllo Dough
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with olive oil or butter.
Carefully place one sheet of phyllo dough in the bottom of the dish and lightly brush it with melted butter or olive oil. Repeat this process with 5-6 more sheets, brushing each one with butter/oil before adding the next.
Add the Filling
Spread the spinach and feta mixture evenly over the phyllo layers in the dish.
Add the Top Phyllo Layers
Continue layering the remaining phyllo sheets on top of the filling, brushing each one with melted butter or olive oil. Once all the sheets are layered, brush the top layer generously with more butter or oil to ensure a golden, crispy finish.
Bake
Using a sharp knife, gently score the top layer of phyllo into square or diamond shapes to make it easier to cut after baking. Bake the Spanakopita in the preheated oven for 40-45 minutes, or until the top is golden brown and crisp.
Serve
Let the Spanakopita cool for about 10 minutes before slicing and serving. It can be enjoyed warm or at room temperature.
Additional tips
- Cheese Choices: While feta is traditional, you can add a mix of other cheeses like ricotta or goat cheese for a creamier filling.
- Add-Ins: Enhance the filling with pine nuts, sun-dried tomatoes, or even sautéed mushrooms for extra flavor.
- Phyllo Dough Tips: Phyllo can dry out quickly, so keep it covered with a damp towel while you work to prevent cracking.
- Make it Ahead: Spanakopita can be assembled and refrigerated (covered) up to 24 hours before baking. You can also freeze it before baking for a quick future meal.
