Flaky phyllo dough with warm spinach filling, Spanakopita is a delicious Greek treat!
Ingredients: · 1/3 cup olive oil, divided · 1 yellow onion, chopped · 1 garlic clove, minced · 16 ounces frozen spinach · salt, to taste · black pepper, to taste · 7 ounces feta cheese, crumbled · 1 cup parsley, chopped · 3 eggs · 16 phyllo sheets, about one 16 oz package · sesame seeds, optional |
Instructions:
Make The Filling
1. In a large pan, heat a bit of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes, or until the onion becomes translucent.
2. Add the frozen spinach and cook until wilted and most of the liquid has evaporated. Season with salt and pepper to taste and allow to cool.
3. Once cooled, stir in the crumbled feta, and chopped parsley. Add the eggs and mix well to combine.
Assemble & Bake
1. Preheat your oven to 350°F and grease a 9 x 13-inch baking dish.
2. Place one sheet of phyllo dough in the prepared baking dish. Brush it lightly with olive oil.
3. Place another phyllo sheet on top and brush it with oil as well. Continue layering and brushing each phyllo sheet until you have used about half of them (8 sheets).
4. Spread the spinach and feta filling evenly over the layered phyllo sheets.
5. Cover the filling with the remaining phyllo sheets, brushing each one with a little oil.
6. When you've used all the phyllo sheets, press down the edges to seal or crimp and trim if desired. Brush the top layer with olive oil and sprinkle with sesame seeds if you like.
7. Bake in the preheated oven at 350°F for about 1 hour or until the phyllo is golden brown and crisp.
8. Remove the spanakopita from the oven and let it cool for a few minutes. Then cut it into squares or triangles and serve warm or at room temperature.
Notes:
· Spanakopita can be made with either fresh or frozen spinach. When using fresh spinach, add it in batches and cook for just a few minutes until wilted.
· Make sure the phyllo dough is fully thawed before using it if you buy frozen phyllo dough.
· Phyllo dough dries out quickly, so keep the sheets that you are not currently using covered with a slightly damp kitchen towel or plastic wrap.
· If the feta you are using is very salty, adjust the amount of salt you add accordingly.
· Store in the fridge for up to 2-3 days or freeze for up to 3 months.
Source: “Spanakopita”. Recipe. www.recipesfromeurope.com. N.p. Web. 18 July 2024.
By Recipe Contributor
Here are a few items for the kitchen from Amazon that may help with this amazing recipe:
Measuring utensils, 9 x 13-inch baking dish, pastry brush
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