The Greek spanakopita is a classic and authentic Mediterranean dish that’s rich in flavor and wrapped in amazingly flaky and crispy phyllo dough. Enjoy it as an appetizer or as a main dish. Serve it alongside a Greek salad or some pita and tzatziki!
- 20 oz. frozen spinach, thawed and chopped
- 1 tbsp. olive oil
- 1/2 onion, diced
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1/2 tsp. dried oregano
- 1/2 tsp. crushed chili peppers
- 1/4 cup fresh dill, chopped
- 1 tbsp. lemon zest
- 1 cup crumbled feta (or cheese alternative)
- Ground black pepper
- 10 18″ x 14″ (or similar) phyllo dough sheets, thawed
- 3/4 cups melted butter or margarine
- Before you make the filling, turn on your oven and set it to preheat to 375°F, then line two medium sized baking sheets with parchment paper.
- Once you’ve thawed the spinach, it’s best to remove some excess water by squeezing it with a kitchen towel or over your sink. Then chop it if necessary and transfer it to a large mixing bowl.
- Add some oil to a large pan and heat it over medium heat. Then add the onion, green onions and garlic, and cook until the onions are softened (approximately 5 minutes).
- Sprinkle on the oregano, crushed chili peppers, and season with salt and pepper to taste. Then transfer what’s in the pan into the bowl with the spinach.
- Add the dill, lemon zest and feta to the mixing bowl and stir until all ingredients are evenly mixed. Add a pinch more salt and pepper at this point if you think it could use some.
- Remove the thawed phyllo sheets from refrigerator and cover them with a lightly damp kitchen towel.
- Take 1 phyllo sheet and place it on a clean surface, then brush it completely with melted butter (or margarine). Add another sheet on top and brush that one as well. Then slice into 4 evenly sized strips (about 14″ x 4.5″ each).
- Place 2-3 tablespoons of spinach mixture about 2-3″ away from the end closest to you on one of the strips of phyllo. Then fold the end closest to you over the mixture and continue folding it all the way to the far end. Fold the open ends towards the same side as the seam. Repeat steps 7-8 until all the filling and phyllo sheets are used.
- Now it’s time to bake. Place all the spanakopitas seam side down on the prepared baking sheets and brush the tops lightly with butter or margarine.
- Bake until golden brown and crispy, usually around 20 to 25 minutes.
- Remove from oven and give then a few minutes to cool down, then serve and enjoy!
Prep time: 20 mins
Total time: 75 mins
Serves: 20 spanakopitas
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