Spanakopita is a classic Greek dish that combines flaky phyllo pastry with a savory filling of spinach, cheese, and herbs. This recipe is perfect for a light lunch, a side dish, or even a main course when paired with a fresh Greek salad. It’s a crowd-pleaser that is both delicious and nutritious, showcasing the wonderful flavors of Mediterranean cuisine.

Full Recipe:

Ingredients

• Phyllo (fillo) sheets
• Olive oil
• Spinach
• Large onion, chopped
• Spring onions, chopped
• Parsley, chopped
• Dill, chopped
• Feta cheese
• Ricotta cheese
• Salt to taste
• Pepper to taste
• Nutmeg
• Dried oregano
• Lemon zest from one lemon
  

  Directions

  Step 1: Preheat the Oven

  1. Preheat Oven: Set your oven to 350°F (180°C). This ensures it’s ready to bake the pie once assembled.

  Step 2: Prepare the Filling

  1. Sauté Onions: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until golden brown, stirring occasionally.
  2. Cook Spinach: Add the spinach to the pan and cook for 5-7 minutes, until wilted. If there is any excess liquid, drain it to prevent a soggy filling.
  3. Combine Ingredients: Transfer the cooked spinach and onions to a large bowl. Crumble in the feta and ricotta cheese. Add the chopped spring onions, parsley, dill, lemon zest, salt, pepper, nutmeg, and oregano. Mix until all ingredients are well combined. Set aside.

  Step 3: Assemble the Pie

  1. Prepare Phyllo Base: Brush the bottom of a 9×13 inch (22×33 cm) rectangle pan or 11-inch (28 cm) round pan with olive oil. Place a sheet of phyllo pastry in the pan, allowing some of the pastry to hang over the sides. Brush the phyllo sheet with olive oil. Repeat with 2-3 more sheets, brushing each layer with olive oil to ensure they don’t stick together and bake to a perfect crisp.
  2. Add Filling: Evenly spread the spinach and cheese mixture over the prepared phyllo crust.
  3. Top with Phyllo Layers: Cover the filling with 3 more layers of phyllo, brushing each layer with olive oil. Fold the excess pastry from the sides over the top and brush with olive oil to seal the pie.

  Step 4: Bake the Pie

  1. Cut the Pie: Using a very sharp knife, cut the pie into rectangles, squares, or any desired shape. This makes it easier to serve once baked.
  2. Bake: Place the assembled pie in the preheated oven and bake for 40-45 minutes, or until the phyllo is golden brown and crispy.

  Step 5: Cool and Serve

  1. Cool: Allow the pie to cool in the pan for about 15 minutes. This helps the filling set and makes it easier to cut and serve.
  2. Serve: Serve warm with a fresh Greek salad for a complete meal. The crispiness of the phyllo and the rich, savory filling make for a delightful combination.

  Storage Tips

  • Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
  • Freezing: Spanakopita can be frozen either before or after baking. If freezing before baking, assemble the pie and then wrap it tightly in plastic wrap and aluminum foil. Bake from frozen, adding a few extra minutes to the baking time. If freezing after baking, let the pie cool completely, then wrap and freeze. Reheat in the oven directly from the freezer.

  Frequently Asked Questions

  1. Can I use frozen spinach instead of fresh?
     • Yes, you can use frozen spinach. Just make sure to thaw and drain it thoroughly to remove any excess moisture.
  2. Can I substitute other cheeses for feta and ricotta?
     • While feta and ricotta are traditional, you can substitute them with other cheeses like cottage cheese or cream cheese for a different flavor profile.
  3. What if I don’t have fresh herbs?
     • You can use dried herbs instead, but use about one-third of the amount called for fresh herbs since dried herbs are more concentrated in flavor.
  4. How do I keep the phyllo from drying out?
     • Keep the phyllo sheets covered with a damp towel while working to prevent them from drying out and becoming brittle.
  5. Can I make this dish ahead of time?
     • Yes, you can assemble the pie a day ahead, cover it tightly, and refrigerate it until you’re ready to bake.

  Nutrition Facts (per serving, assuming 12 servings)

  • Calories: 250
  • Total Fat: 18 g
    • Saturated Fat: 5 g
  • Cholesterol: 45 mg
  • Sodium: 400 mg
  • Total Carbohydrates: 16 g
    • Dietary Fiber: 2 g
    • Sugars: 2 g
  • Protein: 8 g

  Note: Nutritional values are approximate and can vary based on ingredient brands and specific measurements.

  Conclusion

  Spanakopita is a versatile and flavorful dish that brings the taste of Greece to your table. With its crispy phyllo crust and rich, savory filling, it’s sure to become a favorite. Whether you serve it as an appetizer, side dish, or main course, this spinach and cheese pie is both satisfying and delightful. Enjoy the process of making it and the delicious results with family and friends!