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Spanakopita
Created by: Howcan Team
Ingredients
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 pounds fresh spinach, chopped
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh dill, chopped
- 1 cup feta cheese, crumbled
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 package phyllo dough, thawed
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees F.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Add the chopped spinach to the skillet and cook until wilted, about 5-7 minutes. Remove from heat and let cool.
- In a large bowl, combine the cooked spinach and onion mixture with the chopped parsley, dill, feta cheese, ricotta cheese, and Parmesan cheese. Season with salt and pepper to taste.
- Brush a 9x13 inch baking dish with some of the melted butter. Lay a sheet of phyllo dough in the dish and brush with melted butter. Repeat with 7 more sheets of phyllo, brushing each sheet with butter.
- Spread the spinach and cheese mixture over the phyllo dough in the dish.
- Layer the remaining phyllo sheets on top of the spinach mixture, brushing each sheet with melted butter.
- Score the top layer of phyllo into squares or triangles with a sharp knife, being careful not to cut all the way through to the filling.
- Bake in the preheated oven for 45 minutes, or until the phyllo is golden brown and crispy.
- Allow to cool for 10 minutes before cutting into squares or triangles. Serve and enjoy!
Spanakopita, a traditional Greek dish, has a rich history dating back to the Byzantine era. This savory pastry, also known as spinach pie, is made with layers of flaky phyllo dough and a filling of spinach, feta cheese, onions, and herbs. The dish has been a staple in Greek cuisine for centuries, with each region adding its own unique twist. Renowned chefs like Yotam Ottolenghi and Cat Cora have put their own modern spin on this classic recipe, making it a popular choice in upscale restaurants worldwide. For the best Spanakopita, head to Greece, where the dish is served fresh and bursting with authentic flavors. The key to a perfect Spanakopita lies in the quality of the feta cheese and the delicate layering of the phyllo dough. Whether enjoyed as an appetizer or a main course, Spanakopita continues to be a beloved dish, cherished for its delicious blend of flavors and textures.
75 min
12
180 calories
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