Spanakopita is a classic Greek dish, a flaky pastry filled with a luscious mixture of spinach, feta cheese, and fragrant herbs. With its origins in Greek cuisine, this savory pastry is a beloved favorite, enjoyed as an appetizer or a main course. It’s known for its delightful blend of textures, with crisp, golden layers of phyllo dough encasing a creamy, spinach-infused center. The name “Spanakopita” comes from the Greek words “spanaki” (spinach) and “pita” (pie or pastry). This dish is a fantastic way to enjoy the vibrant flavors of Greece.
| Country | Greece |
| Degree of Difficulty | Easy |
| Type of Food | Starter Main Course |
| Cooking Time | 1 hour |
| Preparation Time | 20 minutes |
| Total Time | 1 hour 20 minutes |
| Serving Size | 12 servings |
Ingredients:
- 1 package of phyllo dough (16 ounces), thawed
- 2 pounds of fresh spinach, chopped
- 1 cup of crumbled feta cheese
- 1 cup of ricotta cheese
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 3 tablespoons of olive oil
- 1/4 cup of fresh dill, chopped
- 1/4 cup of fresh parsley, chopped
- 2 eggs
- Salt and pepper to taste
- Butter for brushing the phyllo sheets
Instructions:
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a large pan over medium heat. Add chopped onions and garlic, sauté until soft.
- Add chopped spinach to the pan, cooking until wilted and the liquid has evaporated.
- In a mixing bowl, combine the spinach mixture, feta cheese, ricotta cheese, dill, parsley, and eggs. Mix well, and season with salt and pepper.
- Unroll the phyllo dough sheets, and keep them covered with a damp cloth to prevent drying.
- Take one sheet of phyllo and brush it lightly with melted butter. Fold it in half lengthwise.
- Place a spoonful of the spinach mixture at one end of the phyllo strip and fold it into a triangle shape.
- Continue folding the phyllo and filling until you’ve used up the mixture.
- Place the folded spanakopita triangles on a baking sheet, and brush the tops with more butter.
- Bake in the preheated oven for 25-30 minutes or until golden brown.
- Serve warm and enjoy!
Nutritional Information: (Per Serving)
| Calories | 210 kcal |
| Fat | 13g |
| Protein | 8g |
| Carbohydrates | 15g |
Optional Additions or Substitutions:
- You can add a pinch of nutmeg or a sprinkle of lemon zest to the spinach mixture for extra flavor.
- Use store-bought phyllo dough for convenience.
Tips or Variations:
- Make mini spanakopita triangles for a delightful appetizer.
- Remember to thaw the phyllo dough properly according to the package instructions.
- Don’t skip the step of squeezing excess liquid from the spinach mixture to prevent a soggy pastry.
Other Countries Where They Also Make This Recipe:
- While spanakopita is popular in Greece, similar dishes exist in various Mediterranean and Middle Eastern cuisines, each with its unique twist.
Allergen Checklist:
- Spanakopita contains dairy in the form of feta and ricotta cheese, so it may not be suitable for individuals with dairy allergies.
- Additionally, it typically uses phyllo dough, which contains wheat, so it’s not suitable for those with wheat or gluten allergies.
- Spanakopita is not suitable for vegans as it contains dairy products (feta and ricotta cheese, and sometimes butter). However, it is suitable for vegetarians.
