Spanakopita
A delightful spanakopita recipe featuring a unique blend of spinach and feta wrapped in golden, crispy phyllo pastry.
Ingredients
For the Filling
- 1 pound fresh spinach cleaned and chopped; frozen spinach can be used as a substitute
- 1 cup ricotta cheese for creaminess
- 1 cup feta cheese crumbled
- 2 large eggs lightly beaten
- 1 large onion diced
- 2 cloves garlic minced
- to taste Salt and pepper
For Assembling
- 1 pound phyllo dough thawed
- 1 tablespoon olive oil for brushing
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, heat the olive oil. Add the diced onion and cook until translucent, about 5-7 minutes.
- Add the minced garlic and chopped spinach, stirring until the spinach wilts down, about 3 minutes.
- Remove the skillet from heat and stir in the ricotta, feta, and beaten eggs. Season with salt and pepper.
Assembly
- Take a sheet of phyllo dough and brush it lightly with olive oil. Layer another sheet on top and brush again. Repeat this step with about 5 sheets.
- Spoon a generous amount of the spinach mixture onto the phyllo, a few inches from one edge. Fold the sides of the phyllo over the filling and roll it up tightly from the edge closest to you.
- Place the rolled spanakopita seam side down onto a baking sheet lined with parchment paper. Brush the tops with more olive oil.
Cooking
- Bake for about 25-30 minutes or until golden brown. Serve warm.
Notes
For best results, keep unused phyllo sheets covered with a damp towel to prevent drying out. You can also add herbs like dill or parsley for extra flavor.