Spanakopita

• 1 package (14 oz) phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 teaspoon ground nutmeg
• Salt to taste
• Freshly ground black pepper to taste
• 2 large eggs, beaten

Steps

1. 1 Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
2. 2 In a skillet, sauté onion and garlic until soft. Stir in spinach, feta, parsley, nutmeg, salt, and pepper. Remove from heat and let cool slightly.
3. 3 Add beaten eggs to the spinach mixture and mix well.
4. 4 Brush a sheet of phyllo with melted butter. Layer with another sheet, brushing with butter between each layer. Repeat until you have 6 layers.
5. 5 Cut the layered phyllo into 3x4-inch rectangles. Place a spoonful of filling at one corner of each rectangle.
6. 6 Fold the phyllo into triangles, sealing the filling inside. Place on the baking sheet.
7. 7 Brush the tops of the triangles with melted butter.
8. 8 Bake for 25-30 minutes or until golden brown.
9. 9 Let cool slightly before serving.

Equipment

• Baking sheet
• Skillet
• Pastry brush

Variations

• Add crumbled cooked ground beef for a traditional twist.
• Incorporate sun-dried tomatoes for extra flavor.

Substitutions

• Use fresh spinach if available, sautéed until wilted.
• Substitute dill for parsley for an authentic Greek flavor.

Pairings

• Serve with tzatziki sauce.
• A glass of dry white wine complements the flavors beautifully.

Nutrition

Tips

• Keep phyllo dough covered with a damp towel to prevent drying out.
• For a vegan option, replace feta with a vegan cheese alternative and use flax eggs.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 10 minutes.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat at 350°F until warmed through.

Serving Suggestions

• Serve with a side of Greek salad.
• Pair with a dollop of Greek yogurt for added creaminess.

FAQ