Spanakopita

A Greek savory pastry filled with fresh spinach and creamy feta cheese, perfect for dinner or impressing guests.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 8 servings

Course: Appetizer, Entree

Cuisine: Greek

Calories: 250

Filling

1 pound fresh spinach, chopped Fresh spinach is key, but frozen can be used if thawed and drained.
1 cup crumbled feta cheese You can substitute ricotta for a milder taste.
2 tablespoons olive oil For sautéing the onion.
1 large onion, finely chopped
2 cloves garlic, minced
2 large eggs
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg Optional.
1 package phyllo dough, thawed 16 oz / 450 g, keep covered to prevent drying.
1 tablespoon sesame seeds Optional for topping.

Preparation

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
Add the chopped spinach to the pan and cook for about 3-5 minutes, or until wilted. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the cooled spinach mixture, feta cheese, eggs, salt, pepper, and nutmeg. Mix until fully incorporated.
Unroll the phyllo dough and cover it with a damp towel. Take one sheet of phyllo, brush lightly with olive oil, and layer another sheet on top. Repeat to create a stack of 5-6 sheets.

Assembly

Spoon the spinach filling along one edge of the phyllo and fold it over into a triangle shape, sealing the filling. Continue folding the triangle along the length of the phyllo until you reach the end. Brush the top with olive oil.
Place the triangle on the prepared baking sheet and repeat with remaining sheets and filling.
If desired, sprinkle sesame seeds on top before baking.

Baking

To avoid soggy dough, allow the filling to cool before sealing. Keep phyllo covered with a damp towel while working with it.