The spanakopita is a simple, tasty, and fragrant Greek dish. It is a typical Greek savory pie made of phyllo dough filled with spinach, the classic Greek feta cheese, and the fragrant Mediterranean herbs, such as parsley, mint, and dill. For the recipe, I made it as individual portions, but simply increase the ingredients to make a tray to share. Enjoy it as an appetizer, starter, or even a main course accompanied by vegetables. The shape varies from the classic phyllo sheets arranged in a tray, to a spiral shape or formed into triangles; choose the one you prefer.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Greek
- Seasonality: All seasons
Ingredients
- 2.8 oz spinach
- 1.1 oz feta
- 1 white onion
- 1 egg
- to taste parsley
- to taste mint
- to taste dill
- to taste sesame seeds
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Knife
- Cutting board
- Pan
- Wooden spoon
- Lid
- Bowl
- Small bowl
- Brush
- Non-stick baking tray
- Oven
Steps
To prepare the spanakopita…
Take the onion, peel it, slice it not too thin, add it to the pan with the extra virgin olive oil, and let it brown. Stir it occasionally with the wooden spoon.
While the onion is cooking, wash the fresh spinach and then add them to the pan with the onion. Cover them with a lid and cook until wilted.
Then remove the lid and let the water that formed during the spinach cooking evaporate. Stir with a wooden spoon.
When the spinach are dry, transfer them to a bowl and let them cool slightly. Meanwhile, cut the feta into cubes or crumble it, wash, dry with a towel, and chop the herbs, so a few mint leaves, parsley, and dill.
Combine the feta and herbs in the bowl with the spinach, then add the egg, salt, and pepper. Mix everything well.
Now gently take the phyllo dough, be careful not to break the sheets, and divide it into two equal parts (3 sheets on top and 3 on bottom).
Place the first sheet on the non-stick baking tray or slightly greased, brush the phyllo sheet with the extra virgin olive oil and continue by overlapping the other two like this.
On top of the third sheet put the prepared filling and on top of it lay the other three phyllo sheets, always brushing on each one the extra virgin olive oil. Finally, fold the edges and sprinkle the surface of the last layer with sesame seeds.
Bake the spanakopita in a preheated oven at 356°F and cook in static mode for 15/20 minutes until golden. Serve it hot.
