Spanakopita recipe

spanakopita recipe

Spanakopita recipe

Spanakopita, the Greek spinach pie, is a culinary masterpiece that dances on the taste buds and tells a story of Greece’s rich history and love for phyllo dough. Imagine layers of paper-thin, golden phyllo, crisp and flaky, embracing a hearty filling of spinach, feta cheese, onions, and herbs like dill and parsley. Each bite is a harmonious blend of earthy greens, tangy cheese, and buttery pastry—a flavor symphony that has been perfected over centuries. This dish is not just food; it’s a cultural icon, deeply rooted in Greek tradition. Spanakopita’s origins trace back to ancient times when Greeks mastered the art of combining simple, fresh ingredients into something extraordinary. It’s a staple at family gatherings, religious festivals, and tavernas across the country, symbolizing hospitality and togetherness. The name itself, “spanakopita,” is a delightful mashup of the Greek words for spinach (“spanaki”) and pie (“pita”). Making it is an art form—layering the delicate phyllo sheets requires patience and skill, often passed down through generations. Whether enjoyed as a snack, appetizer, or main dish, spanakopita is a delicious testament to Greece’s culinary ingenuity and its ability to turn humble ingredients into something magical. 

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 (10-ounce) package frozen spinach, thawed and squeezed dry
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14-ounce) package phyllo dough, thawed

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat the olive oil in a large skillet over medium heat.
  3. Add the onion and cook until softened, about 5 minutes.
  4. Add the spinach, feta cheese, dill, parsley, salt, and pepper.   
     
  5. Cook for 2 minutes more, until heated through.
  6. Brush a 9×13 inch baking dish with melted butter.
  7. Layer 6 sheets of phyllo dough in the baking dish, brushing each sheet with melted butter.
  8. Spread the spinach mixture over the phyllo dough.
  9. Top with 6 more sheets of phyllo dough, brushing each sheet with melted butter.
  10. Bake for 30-40 minutes, or until golden brown.
  11. Let cool for 10 minutes before cutting into squares and serving.

Tips:

  • Be sure to thaw the phyllo dough overnight in the refrigerator.
  • Keep the phyllo dough covered with a damp cloth while you are working with it to prevent it from drying out.
  • If you don’t have fresh dill and parsley, you can use dried herbs instead.
  • Serve the spanakopita warm or at room temperature.

Enjoy!