Description
Spanakopita is a traditional Greek savory pastry filled with a flavorful mixture of spinach, feta cheese, and fresh herbs, all encased in crisp, buttery phyllo dough. This recipe yields crispy, golden-baked triangles perfect as appetizers, snacks, or a light meal.
Ingredients
Filling
- 16 ounces frozen spinach (defrosted, drained)
- 1 tablespoon olive oil
- 1 medium red onion (diced)
- 5 garlic cloves (minced)
- 2 teaspoons dried dill
- ½ cup parsley leaves (finely chopped and loosely packed)
- ¼ cup green onions (finely chopped, about 5 – white and light green portions)
- 2 teaspoons lemon zest
- ½ teaspoon black pepper
- 1 ½ cup crumbled feta cheese (about 6 oz)
Assembly & Baking
- 6 tablespoons unsalted butter (melted)
- About 20 sheets (one sleeve phyllo pastry, defrosted)
Instructions
- Make the filling: Heat olive oil in a large skillet over medium heat. Add the diced red onions and cook, stirring regularly, until they begin to soften, about 5 minutes.
- Add garlic and dill: Stir in the minced garlic and dried dill with the onions. Cook, stirring frequently, until the mixture is caramelized and soft, about 5 more minutes. Remove from heat and allow it to cool.
- Prepare the spinach: Squeeze the defrosted spinach thoroughly to remove as much water as possible, yielding about 1 cup of spinach.
- Combine filling ingredients: Add the drained spinach to the skillet with the onion mixture. Stir in the finely chopped parsley, green onions, lemon zest, black pepper, and crumbled feta cheese. Mix well to evenly distribute the filling ingredients.
- Preheat the oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare phyllo strips: On a clean surface, roll out the phyllo pastry. Using a pizza cutter, cut the phyllo into 2 ½ to 3 inch wide strips lengthwise. Cover the phyllo strips with a barely damp towel to prevent drying.
- Brush phyllo layers: Take one phyllo strip and gently brush it with melted butter using a pastry brush. Place a second strip on top and brush it as well.
- Add filling: In one corner of the layered pastry, place one heaping tablespoon of the prepared filling, shaping it into a triangle that nearly reaches the edges of the strip.
- Fold into triangles: Fold the corner of the pastry over the filling to the nearest opposite edge, then fold the triangle again towards the opposite side. Continue folding the filling triangle along the pastry strip until you reach the end.
- Place on baking sheet: Transfer the folded triangle to the prepared baking sheet and cover with a damp towel. Repeat the process to assemble all triangles, placing them about ½ inch apart.
- Bake: Bake the assembled spanakopita triangles in the preheated oven for 20-25 minutes until they are golden brown and crisp.
- Cool and serve: Remove the spanakopita from the oven and allow them to cool for 10 minutes before serving.
Notes
- Ensure the spinach is thoroughly drained to prevent soggy filling and soggy pastry.
- Work quickly with phyllo pastry to prevent it from drying out; keep it covered with a damp towel when not in use.
- You can adjust the amount of feta cheese to suit your taste preference.
- For added crispiness, brush the tops of the triangles with melted butter before baking.
- Spanakopita can be served warm or at room temperature and makes a great appetizer or snack.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
