Description
Classic Greek spanakopita featuring sautéed fresh spinach, aromatic herbs, and creamy feta cheese wrapped in crispy phyllo dough triangles. This savory appetizer is perfect for gatherings and easy to prepare with simple ingredients.
Ingredients
Scale
Filling
- 2 tablespoons olive oil (divided use)
- 2 pounds fresh spinach leaves
- 1/2 cup onion (finely chopped)
- 1/2 cup green onions (thinly sliced)
- 1 teaspoon minced garlic
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 8 ounces feta cheese (crumbled)
- 1 egg (lightly beaten)
- salt and pepper to taste
Dough and Butter
- 1 pound phyllo dough sheets (thawed)
- 3/4 cup butter (melted)
Instructions
- Preheat Oven: Preheat the oven to 375 degrees F and line 2 sheet pans with parchment paper to prepare for baking.
- Wilt Spinach: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add half the spinach and cook until wilted, then add remaining spinach and cook for 3-4 minutes until fully wilted.
- Drain Spinach: Remove the spinach from the pan and let cool. Wring out excess water thoroughly and coarsely chop the spinach for the filling.
- Sauté Aromatics: Wipe out the pan and heat the remaining tablespoon of olive oil over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Stir in green onions, garlic, parsley, and dill and cook for 30 seconds to release flavors.
- Combine Filling: Transfer the sautéed onion mixture to a bowl along with chopped spinach, crumbled feta, and beaten egg. Season generously with salt and pepper and stir well to combine all ingredients.
- Prepare Phyllo: Unroll the phyllo dough onto a flat surface. Keep the dough covered with plastic wrap or a damp towel to prevent drying while working.
- Butter Layers: Lay out one sheet of phyllo dough with the long end facing you and brush with melted butter. Place a second sheet on top and brush again with butter.
- Cut Strips: Cut the double-layered dough vertically into strips approximately 3 inches wide.
- Fill and Fold: Place 1 1/2 teaspoons of filling at one end of each strip. Fold a corner of the strip over the filling to form a triangle. Continue folding the strip over itself in triangle shapes (like folding a flag) until reaching the strip’s end.
- Arrange on Pan: Brush the folded triangles lightly with melted butter and place them about 1 1/2 inches apart on the prepared sheet pans.
- Bake: Bake one sheet pan at a time in the preheated oven for 20 minutes or until the triangles are golden brown and crisp.
- Serve: Remove from oven and serve spanakopita immediately for the best flavor and texture.
Notes
- This recipe yields around 30 spanakopita triangles, making it great for parties or family meals.
- Keep phyllo dough covered with plastic wrap or a damp towel at all times to prevent it from drying out and tearing.
- Wringing out spinach thoroughly is crucial to avoid soggy pastry and maintain crispy texture.
- Fresh herbs like dill and parsley are essential for authentic flavor but can be adjusted based on preference.
- If you prefer a vegetarian recipe, this is suitable as is, but it is not vegan due to egg and feta cheese.
- Butter brushing ensures the phyllo crisps up nicely and has a rich golden color.
Nutrition
- Serving Size: 1 serving
- Calories: 72 kcal
- Sugar: 0.5 g
- Sodium: 127 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 24 mg
