spanakopita

Ingredients for Spanakopita

For the Filling:

• 1 lb fresh spinach (or 10 oz frozen spinach, thawed and drained)
• 1 medium onion, finely chopped
• 2-3 green onions, chopped
• 2 cloves garlic, minced
• 1 cup feta cheese, crumbled
• 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
• 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
• 1/4 teaspoon nutmeg (optional)
• Salt and pepper, to taste
• 2 large eggs, beaten

For Assembly:

• 1 package phyllo dough (16 oz), thawed
• 1/2 cup unsalted butter, melted (or olive oil for a lighter option)

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How to Make Spanakopita

Step 1: Prepare the Filling

1. If using fresh spinach, rinse and chop it coarsely. Sauté the chopped onion and garlic in a large skillet over medium heat until translucent. Add the spinach and cook until wilted, about 3-4 minutes. If using frozen spinach, ensure it’s well-drained and thawed.
2. In a large bowl, combine the cooked spinach mixture with feta cheese, dill, parsley, nutmeg, salt, pepper, and beaten eggs. Mix well until all ingredients are thoroughly combined.

Step 2: Preheat the Oven

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 3: Assemble the Spanakopita

1. Take a sheet of phyllo dough and lay it flat on a clean surface. Brush it lightly with melted butter or olive oil.
2. Place another sheet of phyllo dough on top and brush again. Repeat this process for 3-4 layers.
3. Cut the layered phyllo dough into strips about 4 inches wide.
4. Spoon a small amount of filling onto one end of the strip and fold the corner over to form a triangle. Continue folding the triangle over the filling, moving along the strip until you reach the end. Brush the top with more melted butter.
5. Place the finished triangle on the prepared baking sheet. Repeat with the remaining phyllo dough and filling.

Step 4: Bake

1. Bake in the preheated oven for 25-30 minutes, or until the spanakopita is golden brown and crispy.

Step 5: Serve

1. Allow the spanakopita to cool slightly before serving. Enjoy warm or at room temperature.

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